This is the ultimate Aussie twist - the colours and flavours of the classic Iced VoVo combined with the iconic pavlova.
Step 1 Preheat oven to 150ᵒC. Line 2 oven trays with baking paper, draw 6 x 8cm circles on the paper, set aside. Place egg whites in a large, clean, dry bowl and beat with an electric mixer until soft peaks form.
Step 2 Add caster sugar 1 spoonful at a time, beating between each addition. Beat for 10 minutes or until sugar is dissolved and mixture is smooth and glossy. Add corn flour and vinegar, stir well to combine.
Step 3 Add chopped iced vovo and pink food colouring to egg white mixture, use a metal spoon to fold until just combined. Spoon mixture onto circles on prepared trays.
Step 4 Bake for 20 minutes at 150ᵒC, then reduce oven temperature to 120ᵒC. bake for a further 40 minutes or until shell is pale and crisp. Turn off oven and leave pavlova to cool with the oven door ajar.
Step 5 Meanwhile whip cream and set aside.
Step 6 In a medium saucepan, combine raspberries and sugar.
Step 7 Stir to combine. Heat stirring often, bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft
Step 8 Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.
Step 9 To serve, top pavlova’s with whipped cream, coulis and sprinkle with desiccated coconut. Serve with extra raspberries.