Coconut and Raspberry Pavlova Wreath

Cook Time 2 hours + cooling time

Servings 6


5 egg whites
1½ cups of caster sugar
1 tsp of white vinegar 
1 tbsp cornflour 

1.5L whipping cream
1 tbsp icing sugar
1 vanilla bean, seeds scraped 
2 tbsp coconut cream
2-3 punnets of raspberries
1 small handful coconut flakes, toasted for garnish 


Preheat the oven to 120°C and line a baking tray with paper. Using a 24cm round-shaped plate trace a circle onto paper. Draw another circle in centre (approx 12cm diameter) to form a ring. 

Using a stand mixer or a hand mixer, whisk the egg whites to form soft peaks on a medium-high speed. Increase the speed and rain in the caster sugar to form a silky, firm meringue. Whisk for 2-3 minutes or until the mixture feels smooth when rubbed together between two fingers. On a low speed, mix in the vinegar and cornflour.

Using a spatula dab a small amount of the meringue onto each corner of the baking paper to ensure it sticks to the baking tray and does not slip. Using the traced ring as a guide to form a wreath shape, dollop the remaining meringue onto the baking paper.

Bake in the oven for 1 hour or until crisp on the outside. Turn the oven off and leave the oven door slightly ajar. Allow the meringue to completely cool and air dry. I like to cool overnight in oven for best results. Carefully transfer to a presentation plate.

Whisk the cream, icing sugar and vanilla seeds to soft peaks and then gently whisk in the coconut cream. 

To serve, dollop the coconut whipped cream over the meringue and dress with the raspberries, a sprinkle of coconut flakes and icing sugar.


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