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Coconut pavlova with tropical fruits & passion fruit cream
- 6 egg whites
- 150g golden caster sugar
- 150g icing sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 40g dried coconuts flakes, or use 30g unsweetened desiccated coconut
- mixed tropical fruit , about 800g, peeled, stoned and chopped, to serve
- 300ml double cream
- 20g icing sugar
- 170ml Greek yogurt
- 2 passion fruits , halved, seeds and juice scraped out
- 6 passion fruits , halved, seeds and juice scraped out
- 60g icing sugar
Directions:View on BBC Good Food
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