Coconut Pavlova Stacks - cooking recipe

Ingredients

2 None egg whites
1/2 cup granulated sugar
1 tbsp flaked coconut
1 1/4 cups heavy cream
2 tsp powdered sugar, sifted
1 cup raspberries
2 None passionfruit, halved
None None Flaked coconut, toasted, to serve

Preparation

Preheat the oven to 300\u00b0F. Line 2 baking pans with parchment paper.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in granulated sugar, 1 tbsp at a time, until mixture is thick and glossy. Beat in coconut.
Spoon 8 even dollops of meringue onto prepared pans, 3 inches apart. Using the back of a metal spoon, spread meringue out to 2 1/2-inch discs.
Bake 10 mins. Reduce oven temperature to 250\u00b0F. Bake a further 30-35 mins. Turn oven off and allow meringues to cool in the oven with door ajar.
Meanwhile, beat cream and powdered sugar in a clean bowl with electric mixer to form stiff peaks.
Spread half the meringues thickly with whipped cream. Top each with a few raspberries and a teaspoon of passionfruit pulp. Repeat layers. Top with coconut and a drizzle of passionfruit.