Ingredients
200g pink marshmallows
2 cups thickened cream
2 cups frozen raspberries (250g), thawed
2 tablespoons icing sugar mixture
Fresh raspberries and shredded coconut, to decorate
PAVLOVA
6 egg whites, at room temperature
1 ½ cups caster sugar
1 tablespoon cornflour
2 teaspoons white vinegar
Method
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Invert the base of two x 23cm springform pans (base measures 22cm). Grease and line bases and sides of pans with baking paper, extending paper 2cm above pan edges.
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To make pavlova, beat egg whites in the large bowl of an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 minutes, or until thick and glossy. Fold in cornflour and vinegar. Divide among prepared pans. Spread evenly.
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Cook in a very slow oven (120C) for about 1 hour and 30 minutes, or until dry and crisp. Turn oven off. Cool pavlovas in oven with door ajar for 2 hours. Remove. Cool completely at room temperature.
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Place marshmallows and 1 tablespoon water in a medium saucepan. Stir over a low heat for about 5 minutes, or until melted and smooth. Remove from heat. Cool for 10 minutes. Spoon into a medium snap-lock bag. Squeeze into one corner. Twist bag and set aside.
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Beat cream in the small bowl of an electric mixer until soft peaks form.
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Using a fork, mash raspberries with icing sugar in a bowl.
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To serve, place one pavlova on a plate. Spoon over half the crushed raspberries, leaving a 3cm border. Dollop over half the cream. Cut one corner off snap-lock bag. Drizzle with half the marshmallow. Top with remaining pavlova, crushed raspberries, cream and marshmallow. Decorate with fresh raspberries and coconut.
