Coconut pavlova with tropical fruit
Ingredients: 3 parts of egg white without kasum, 170 grams of custard sugar, cornflower half table spoon, dried coconut 55 grams, white vinegar 1 teaspoon, Passion fruit 50 grams, 30 grams of peeled pans / pieces, mango cut 30 grams of pieces, 20 grams of chopped papaya pieces and double cream 30 milligrams whipped.
Procedure: First of all, we need to pre-hit the oven 120 degrees centigrade / fan or 100 centigrade / gas.
Baking paper should be spread in 20 cm baking tin. Bit the egg white pieces in a large, clean and dry bowl until thick. Now you need to make a bit of honey by adding one-fourth of the sugar with a dense part. Mix cornflower, coconut and vinegar at the end of the day. After spreading baking paper in a baking tin, pour the concentrated mixture into it and bake for 45 minutes. To cool the cake, keep one hour in the baking tin. Now mix the Passion Fruit, Pineapple, Mango and Papaya in a container.
Remove the cake from the baking tin carefully and remove the paper below. Now serve the cream made for the cake and serve it with colorful fruits and coconut pavlova with tropical fruit.