45ml (3 tbsp) Malibu® or coconut flavoured liqueur
1-2 slices pineapple, cut into wedges
1 medium mango, peeled, stoned and sliced
1 papaya, peeled, deseeded and sliced
1 passion fruit, halved
Method
Preheat the oven to 130°C, 250°F, Gas Mark 1-2. Line a baking sheet with baking parchment paper and mark out a 23 cm (9in) circle.
Place the egg whites in the bowl, fit the whisk and whisk on speed max for approx. 2-3 minutes, until stiff. Add a large spoonful of sugar and whisk on speed max for approx. 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.
Using a metal spoon fold in the vinegar, vanilla essence and cornflour, until well blended. Spoon onto parchment paper creating a swirled and peaked effect. Bake for 1 hour 15 minutes – 1 hour 30 minutes. Turn off oven and leave to cool completely in the oven. Place the pavlova on a plate discarding the paper.
