Ingredients
- 6 eggs at room temp
- 1 pinch of salt
- 1 1/2 cups caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 cup coarse-thread coconut
- 1 tsp vanilla extract
- to serve, 300ml cream & tropical fruit salad
Method
- Preheat oven to 180º, don’t use fan bake setting. Line a baking tray with baking paper. Make sure the bowl and beater of your processor are clean and dry with a skerrick of fat.
- Separate the eggs and place the egg whites in the food processor or electric mixer. Add the salt and sugar and beat for about 10 minutes until shiny, glossy and very thick.
- Beat in the cornflour and vinegar for a few seconds, then quickly and lightly fold in the coconut and vanilla (do not beat as the oils in the coconut may deflate and soften the mixture).
- Drop big spoonfuls of the mixture on to the prepared tray, making 6-8 individual pavlovas. (the thicker you make them the more marshmallowy they will be in the middle, the thinner the chewier).
- Swirl the top into a spiral pattern with a fork or spatula. Bake for 10 minutes then turn the oven down to 130 degrees and bake for a further 1 hour, until the shell is crisp to the touch.
- Turn off the oven and leave the pavlovas to cool in the oven for at least 2 hours. If you’re not serving them the same day you can store them in an airtight container for up to a week.
- To serve, whip the cream until it forms soft peaks when the whisk is lifted from the bowl. Place spoonfuls of cream on top of the pavlovas and spoon the tropical fruit salad over the top.
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