Toasted coconut and espresso pavlovas

Ingredients

4	Eggs, whites
1 cup	Caster sugar
2 tsp	Cornflour
1 tsp	White vinegar
2 tsp	Espresso coffee, dark (Main)
½ cup	Toasted coconut

topping

200 ml	Whipped cream (Main)
1	Pawpaw
2	Mandarins, segmented
¼ cup	Toasted coconut

Directions

1. Set oven to 140C.
2. In the large bowl of an electric beater, beat egg whites until light and fluffy.
3. Add sugar, cornflour and vinegar.
4. Beat for 8 minutes until thick and glossy.
5. Gently fold espresso and coconut through.
6. Line a baking tray with paper and draw 4 x 10cm circles.
7. Pile meringue mixture evenly on these. They will seem high but will spread.
8. Put the pavlovas in the oven.
9. Cook for 50 minutes until they are hard when you tap the shell.
10. Turn oven off and leave them in there until cold. Overnight is perfect.
11. When ready to serve, top with cream, fruit and toasted coconut.