Indulge your tastebuds with this mouthwatering new twist on the classic pavlova recipe, adding pink marshmallows and dessicated coconut.
1 tbsp desiccated coconut
2 tbsp icing sugar
3 egg whites
2/3 cup caster sugar
300ml thickened cream
1 tsp vanilla extract
1/3 cup diced strawberries
1/3 cup fresh or thawed raspberries
8 pink marshmallows, quartered
1 Preheat oven to 160C. Grease and line a 29.5cm x 24cm (base) lamington pan with baking paper. Put another sheet of baking paper on a flat surface. Sprinkle paper with coconut and 1 tbsp sifted icing sugar. Using an electric beater, beat egg whites and salt until stiff peaks form. Add caster sugar, 1 tbsp at a time, beating well after each addition until sugar is dissolved. Spread meringue evenly in prepared baking pan. Bake for 10 minutes. Turn hot pavlova onto prepared baking paper, then peel off baking paper.
2 Using an electric beater, beat cream, remaining icing sugar and vanilla until soft peaks form. Spread cream over pavlova. Put strawberries, raspberries and marshmallow over cream. Gently roll pavlova from the long side to form a roll. Transfer to a platter and serve.