Coconut Pavlova

• PAVLOVA
• egg whites↗3
• sugar↗3⁄4 cup
• cornstarch↗1 teaspoon
• plain vinegar↗1 teaspoon
• coconut, shredded1⁄2 cup
• TOPPPING
• (600 g) bag europe's best summer fruit salad, defrosted1
• honey or 1 tablespoon maple syrup↗1 tablespoon
• ice cream or 2 cups sherbet2 cups

Step-by-step instructions

1. 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. 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. 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.