Coconut pavlova stacks

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Coconut pavlova stacks
  • 2 egg-whites
  • 1/2 cup caster sugar
  • 1 tablespoon desiccated coconut
  • 300 millilitre thickened cream
  • 2 teaspoon icing sugar, sifted
  • 125 gram punnet raspberries
  • 2 passionfruit, halved
  • flaked coconut, toasted, to serve


Coconut pavlova stacks
  • 1
    Preheat oven to slow, 150°C. Line 2 oven trays with baking paper.
  • 2
    In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until mixture is thick and glossy. Beat in coconut.
  • 3
    Spoon 8 even dollops of meringue onto trays, 8cm apart. Using the back of a metal spoon, spread meringue out to 6cm discs.
  • 4
    Bake 10 minutes. Reduce oven to very slow, 120°C, and bake a further 30-35 minutes. Turn oven off and allow meringues to cool in the oven with door ajar.
  • 5
    Meanwhile, in a clean bowl, beat cream and icing sugar together to form stiff peaks.
  • 6
    Spread half the meringues thickly with cream. Top each with a few raspberries and a teaspoon passionfruit pulp. Repeat layers and top with coconut and a drizzle of passionfruit.

More From Women's Weekly Food