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
6 egg whites, at room temperature
1 ½ cups caster sugar
1 tablespoon cornflour
2 teaspoons white vinegar
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.
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.
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.
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.
Beat cream in the small bowl of an electric mixer until soft peaks form.
Using a fork, mash raspberries with icing sugar in a bowl.
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.