- For the pavlova
- 12 free-range egg whites
- 600 g caster sugar
- For the topping:
- 2–3 cups plain full-cream yoghurt
- 8 granadillas, pulped
- 3 ripe papinos, sliced
- 350 g raspberries
- 100 g coconut shavings
Preheat the oven to 150°C. Beat the egg whites until stiff.
Add 1 T of the sugar at a time, whisking for 30 seconds every time. Beat all together for 5 minutes until stiff and glossy.
Place a sheet of baking paper on a baking tray and spoon the meringue onto it in rough 15 cm circles.
Place in the oven and reduce the heat to 120°C. Bake for 1 hour and 15 minutes, then cool. Top with the yoghurt, fruit and coconut.
Cook's note: Make individual pavlovas as a grand finale to a big fat feast. It takes only a little more effort to make 10 small pavlovas than one big one, and your family and friends will love you for it.