- 6 large eggwhites, at room temperature
- 1 1/2 cups caster sugar
- 2 tsp cornflour, sifted
- 1 tsp white vinegar
- 1 cup shredded coconut
- 1 tsp vanilla extract
For the Topping
- 300ml thickened cream
- 1 large mango, peeled & sliced
- 4 passionfruit, juice & seeds scooped out
- Buderim Stem ginger in syrup, if using
Preheat oven 160C. Line 2 baking trays with with baking paper.
Place the eggwhites in the bowl of an electric mixer, add a pinch salt and the sugar. Beat for 10 minutes, they should be shiny, glossy an very thick.
Beat in the cornflour and vinegar for a few seconds to combine, then quickly and lightly fold in the coconut and vanilla. Don’t beat this in, as the oils in the coconut may deflate the mixture.
Drop big spoonfuls of the mixture onto the baking trays, making about 10 -12 pavlovas. Use a fork to to swirl the tops. The thicker they are the more marshmallowy they will be in the middle.
Bake on the bottom shelf, at 160C for 10 minutes, then turn the oven down to 130C for a further 50 minutes. Turn off the oven and leave to cool in the oven for at least an hour.
Whip the cream to soft peaks, then whisk in some of the ginger syrup to taste with a little icing sugar. Fold in a some of the chopped ginger. Top the pavlovas with the cream and lay on the mango slices, drizzle over the passionfruit. Sift some icing sugar over the top as they go to the table.