(SERVES 8, PREP 25 MINS, COOK 45 MINS)
4 egg whites
1 cup caster sugar
2 tbsp desiccated coconut
600ml thickened cream
1 tbsp sifted icing sugar
2 x 125g punnet raspberries
4 passionfruit, halved
Flaked toasted coconut, to serve
1: Preheat oven to 150˚C. Line three oven trays with baking paper.
2: In a bowl, beat egg whites with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp at a time,
until mixture is thick and glossy. Beat in desiccated coconut.
3: Spoon 16 even dollops of meringue onto trays, 6cm apart. Using the back of a metal spoon, spread meringue out to form 6cm disks.
4: Bake for 10 minutes, then reduce heat to 120˚C and bake for a further 30-35 mins. Turn oven off and allow meringues to cool in the oven with the door ajar.
5: Meanwhile, in a clean bowl, beat cream and icing sugar together to form stiff peaks.
6: Spread half of the meringues thickly with the cream. Top each with a few raspberries and a little passionfruit pulp. Repeat layers and top with flaked coconut and a drizzle of passionfruit.