Coconut Pavlovas With Banana And Passionfruit - cooking recipe

Ingredients

6 None egg whites
1 2/3 cups granulated sugar
2 tsp cornstarch
1 tsp white wine vinegar
1 cup shredded coconut
1 1/4 cups heavy cream, whipped
2 None bananas, sliced
3 None passionfruit, pulp removed
1/4 cup toasted coconut

Preparation

Preheat oven to 325\u00b0F. Line a large baking tray with parchment paper.
Whip egg whites with a pinch of salt to soft peaks. Gradually add sugar, beating until sugar is dissolved between additions. Add cornstarch and vinegar then fold in shredded coconut. Spoon 6 mounds onto prepared tray. Make an indentation in the center of each. Bake for 5 mins then reduce heat to 250\u00b0F and bake for another 40 mins, or until dry to the touch. Turn off oven and let pavlovas cool in oven with the door ajar.
Serve pavlovas topped with whipped cream, bananas and passionfruit pulp. Sprinkle with toasted coconut.