“looks like a rolled sponge, tastes different to a traditional pavlova but is quicker and easier to make. I stumbled across this recipe by mistake. It can be frozen for up to 3 days, take out and thaw an hour before serving if frozen”
READY IN:
18mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 egg whites
  • 3 tablespoons caster sugar
  • 12 cup desiccated coconut, browned
  • 12 cup whipped cream
  • 1 cup fruit salad (whatever fruit you like)

Directions

  1. Beat egg whites and castor sugar till stiff peaks form.
  2. Spread onto lunchpaper placed over microwave tray forming a round.
  3. Cook on high for 3 minutes (850 watt microwave used).
  4. Let cool.
  5. On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture.
  6. Place egg white mixture over top of coconut.
  7. Spread with whipped cream and fruit mixture.
  8. Using the lunch paper roll carefully like rolling up a towel.

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