Name: Coconut pavlova stacks
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 egg-whites; 1/2 cup caster sugar; 1 tablespoon desiccated coconut; 300 millilitre thickened cream; 2 teaspoon icing sugar, sifted; 125 gram punnet raspberries; 2 passionfruit, halved; flaked coconut, toasted, to serve

Coconut pavlova stacks

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

2 egg-whites

1/2 cup caster sugar

1 tablespoon desiccated coconut

300 millilitre thickened cream

2 teaspoon icing sugar, sifted

125 gram punnet raspberries

2 passionfruit, halved

flaked coconut, toasted, to serve

Method

1.Preheat oven to slow, 150°C. Line 2 oven trays with baking paper.

2.In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until mixture is thick and glossy. Beat in coconut.

3.Spoon 8 even dollops of meringue onto trays, 8cm apart. Using the back of a metal spoon, spread meringue out to 6cm discs.

4.Bake 10 minutes. Reduce oven to very slow, 120°C, and bake a further 30-35 minutes. Turn oven off and allow meringues to cool in the oven with door ajar.

5.Meanwhile, in a clean bowl, beat cream and icing sugar together to form stiff peaks.

6.Spread half the meringues thickly with cream. Top each with a few raspberries and a teaspoon passionfruit pulp. Repeat layers and top with coconut and a drizzle of passionfruit.

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