Coconut Pavlova With Summer Fruit Salad

• 3 egg whites
• 34 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon plain vinegar
• 12 cup shredded coconut
• 1 (600 g) bageurope's best summer fruit salad, defrosted
• 1 tablespoon honey or 1 tablespoon maple syrup
• 2 cups ice cream or 2 cups sorbet

1. PAVLOVA: In the large bowl of an electric mixer, beat egg whites until soft peaks form.
2. Slowly add sugar with mixer running, and beat until mixture is glossy and very thick, about 5 minutes.
3. Beat in cornstarch.
4. Gently fold in coconut.
5. Spoon 6 (or 8 for smaller ) dollops onto a parchment lined baking sheet.
6. Make a shallow indentation in center.
7. Bake in preheated 250F oven for 1 hour, or until pavlovas are crisp to touch.
8. Turn off oven and leave in oven to cool.
9. Once cooled, stir in an airtight conainer for up to 2 days.
10. TOPPING: Toss Summer salad with maple syrup or honey.
11. ASSEMBLY: Place individual pavlovas on serving plates.
12. Top with a scoop of ice cream and spoon fruit over.
13. MAKE AHEAD: Pavlovas can be made ahead and frozen for up to 1 week.
14. If frozen, serve straight from the freezer.

egg whites, sugar, cornstarch, vinegar, coconut, bageuropes best summer fruit salad, honey, cream

Taken from www.food.com/recipe/coconut-pavlova-with-summer-fruit-salad-433350 (may not work)