Coconut pavlova with tropical fruit

Method

1. Preheat the oven to 120°c/fan100°c/gas ½. Draw a 20cm circle on a sheet of baking paper (use the base of a 20cm round cake tin as a guide) and place on a baking sheet.
2. Whisk the egg whites in a large, clean, dry bowl until they form stiff peaks. Add a quarter of the sugar and whisk until stiff and glossy, then gradually whisk in the remaining sugar until very glossy. Finally, fold in the cornflour, coconut and vinegar.
3. Spoon the meringue onto the paper circle, shaping into a disc. Bake for 45 minutes or until crisp on the outside and gooey inside. Turn off the oven and leave the meringue inside to cool and dry out for 1 hour. Once cool, remove from the oven, carefully peel off the paper and put on a cake stand.
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5. Meanwhile, scoop the passion fruit pulp into a bowl. Mix in the pineapple, mango and papaya. Spoon the cream on to the meringue and top with the tropical fruit.