Coconut Pavlova - cooking recipe

Ingredients

PAVLOVA
3 egg whites
3/4 cup sugar
1 teaspoon cornstarch
1 teaspoon plain vinegar
1/2 cup coconut, shredded
TOPPPING
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

Preparation

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.
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.
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.