Sun Break Recipe
Toasted Coconut Pavlova with Kaffir Scented Pineapple, Shiso and Yuzu Sabayon.
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Ingredients
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Ingredients for Toasted Coconut Pavlova
Method
Directions for Toasted Coconut Pavlova
Prepare the Pavlova
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Mix in cornstarch, vinegar, and vanilla extract until well combined. Gently fold in toasted coconut flakes.
Shape and Bake
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center. Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely in the oven.