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.

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Step 2 Add caster sugar one spoonful at a time, beating between each addition. Beat for 10 minutes or until sugar is dissolved and mixture is smooth and glossy. Add cornflour and vinegar, stir well to combine.

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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.

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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.

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Step 5 Meanwhile, whip cream and refrigerate until ready to use.

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Step 6 In a medium saucepan, combine raspberries and sugar.

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Step 7 Stir to combine. Heat stirring often, bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft.

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Step 8 Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.

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Step 9 To serve, top pavlova’s with whipped cream, coulis and sprinkle with desiccated coconut. Serve with extra raspberries.