ICED VOVO PAVLOVA

SERVES 8 PREP 15 MINS COOK 1 HOUR 20 MINS + COOLING

5 egg whites 1 cup caster sugar 2 tsp cornflour 1 tsp vinegar 600ml tub thickened cream 1 tbsp icing sugar 1 tsp vanilla essence pink food colouring ½ cup shredded coconut

RASPBERRY TOPPING

2 x 125g punnets raspberries 2 tsp caster sugar

1 Preheat oven to 150°C. Line oven tray with baking paper. Mark 18 x 25cm rectangle on baking paper and turn pencil-side down.

2 Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating well until sugar dissolves and foam is thick and glossy. Beat in cornflour and vinegar.

3 Spoon mixture onto prepared tray, spreading with a slight recess in the middle. Bake 20 mins.

4 Reduce oven to 120°C. Bake 55-60 mins. Cool in turned-off oven with door ajar.

5 RASPBERRY TOPPING

In a bowl, lightly crush half the raspberries with a fork and stir in sugar.

6 In a bowl, using electric mixer, beat cream, icing sugar and essence until soft peaks form. Beat in a little pink food colouring.

7 Spread cream over pavlova. Arrange whole raspberries in middle of pavlova to form strip. Dollop over crushed raspberries. Serve sprinkled with coconut.