Tropical pavlova

• egg whites↗5
• caster sugar↗300g g
• vanilla extract↗1 tsp tsp
• 1 tsp white wine or champagne vinegar↗ tsp
• 1 tsp cornflour↗ tsp
• desiccated coconut↗25g g
• 300ml double cream ml
• crème fraîche↗100ml ml
• caster sugar↗100g g
• vanilla extract↗1 tsp tsp
• selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mango

  and 2 sliced bananas tossed with a little lime juice)

Step-by-step instructions

1. 1

   Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.

2. 2

   Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.

3. 3

   To serve, whip the cream, crè̀me fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.