Coconut Pavlova With Summer Fruit Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 egg whites
• 3/4 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon plain vinegar
• 1/2 cup shredded coconut
• 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 sorbet

Recipe

• 1 pavlova: in the 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. gently fold in coconut.
• 2 spoon 6 (or 8 for smaller ) dollops onto a parchment lined baking sheet. make a shallow indentation in center. bake in preheated 250f oven for 1 hour, or until pavlovas are crisp to touch. turn off oven and leave in oven to cool. once cooled, stir in an airtight conainer for up to 2 days.
• 3 topping: toss summer salad with maple syrup or honey.
• 4 assembly: place individual pavlovas on serving plates. top with a scoop of ice cream and spoon fruit over.
• 5 make ahead: pavlovas can be made ahead and frozen for up to 1 week. if frozen, serve straight from the freezer.