Coconut and Raspberry Pavlova
6 people | 
2 hours + cooling time
Ingredients
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5 egg whites
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1½ cups of caster sugar
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1 tsp of white vinegar
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1 tbsp cornflour
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1.5L whipping cream
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1 tbsp icing sugar
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1 vanilla bean, seeds scraped
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2 tbsp AYAM™ Coconut Cream
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2-3 punnets of raspberries
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1 small handful coconut flakes, toasted for garnish
Method
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Preheat the oven to 120°C and line a baking tray with paper. Using a 24cm round-shaped plate trace a circle onto paper. Draw another circle in centre (approx 12cm diameter) to form a ring.
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Using a stand mixer or a hand mixer, whisk the egg whites to form soft peaks on a medium-high speed. Increase the speed and rain in the caster sugar to form a silky, firm meringue. Whisk for 2-3 minutes or until the mixture feels smooth when rubbed together between two fingers. On a low speed, mix in the vinegar and cornflour.
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Using a spatula dab a small amount of the meringue onto each corner of the baking paper to ensure it sticks to the baking tray and does not slip. Using the traced ring as a guide to form a wreath shape, dollop the remaining meringue onto the baking paper.
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Bake in the oven for 1 hour or until crisp on the outside. Turn the oven off and leave the oven door slightly ajar. Allow the meringue to completely cool and air dry. I like to cool overnight in oven for best results. Carefully transfer to a presentation plate.
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Whisk the cream, icing sugar and vanilla seeds to soft peaks and then gently whisk in the coconut cream.
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To serve, dollop the coconut whipped cream over the meringue and dress with the raspberries, a sprinkle of coconut flakes and icing sugar.
