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How to make Kiwifruit and coconut pavlovas

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • Vegetable oil, to grease
  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 2 tablespoons shredded coconut
  • 250ml (1 cup) thickened cream
  • 4 ripe gold kiwifruit, peeled, halved lengthways, thickly sliced crossways

Method

  • Step 1 Place an oven rack in the lowest position. Preheat oven to 120°C. Line a baking tray with non-stick baking paper and brush with oil to grease.
  • Step 2 Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Combine the sugar and cornflour in a bowl. Gradually add to the egg whites and whisk until sugar dissolves. Add the vinegar. Whisk for a further 2 minutes or until mixture is thick and glossy, and a long trailing peak forms when whisk is lifted.
  • Step 3 Spoon mixture onto tray to form four 10cm-diameter discs. Use the back of a spoon to make a small indent in the top of each meringue.
  • Step 4 Bake on the lowest shelf of oven for 50 minutes or until crisp. Turn off oven and leave pavlovas in oven, with the door ajar, for 30 minutes to dry.
  • Step 5 Meanwhile, place coconut in a frying pan over medium heat and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a bowl and set aside for 10 minutes to cool.
  • Step 6 Use electric beaters to whisk the cream in a bowl until soft peaks form. Place pavlovas on serving plates. Top with cream and kiwifruit, and sprinkle with coconut. Serve immediately.