Coconut Pavlova

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 egg whites
• 3/4 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon plain vinegar
• 1/2 cup coconut, shredded
• 1 (600 g) bag europe's best summer fruit salad, defrosted
• 1 tablespoon honey or 1 tablespoon maple syrup
• 2 cups ice cream or 2 cups sherbet

Recipe

• 1 for the pavlova: in a large bowl of an electric mixer, beat egg whites until soft peaks form. slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. beat in cornstarch and vinegar. gently fold in coconut.
• 2 spoon 6 dollops onto a parchment lined baking sheet. make a shallow indentation in the center. bake in a preheated 250f oven for 1 hour, or until pavlovas are crisp to the touch. turn off the oven and leave to cool. once cooled, store in an air-tight container for up to 2 days.
• 3 to serve - toss europe's best summer fruit salad with maple syrup or honey. place individual pavlovas or serving plates. top with a scoop of ice cream and serve over fruit.