- Step 1
Preheat oven to 180°C.
- Step 2
To make the coconut meringues, cut 3 pieces of non-stick baking paper large enough to line 3 baking trays. Use a pencil to draw 2 circles (each 12cms in diameter) onto each piece. Place the paper onto the trays with the pencilled side down.
- Step 3
Spread coconut on another baking tray and toast in preheated oven for 2 minutes or until golden (see microwave tip). Cool. Reduce oven temperature to 100°C. Using electric beaters, whisk egg whites until soft peaks form. Gradually add the sugar a spoonful at a time, whisking well after each addition, until mixture is thick and glossy and stiff peaks form when the beaters are lifted.
- Step 4
Gently fold cooled toasted coconut through meringue mixture. Using a spatula or the back of a metal spoon, spread meringue mixture into 1.5cm-thick discs on the lined baking trays, using the circles as a guide.
- Step 5
Bake in preheated oven for 1 1/2-2 hours or until crisp and dry. (It is important that the meringues are cooked at this low temperature for a long time to achieve the crisp texture without browning.) Meringues can be stored in an airtight container for 2 days in a cool, dry place.
- Step 6
Peel the rind from the lime using a vegetable peeler and remove any white pith from the rind. Cut the rind into fine strips and juice the lime.
- Step 7
Combine the pawpaw, mandarin and pineapple in a bowl, sprinkle with lime juice and toss lightly.
- Step 8
To assemble, spread cream evenly over meringue discs. Top with the fruit and decorate with the strips of lime rind.
Microwave tip: To toast coconut in the microwave, place coconut in an oven bag and twist opening to close. Microwave for 2-3 minutes, on High/850watts/100% shaking the bag every minute to ensure even colouring, or until the coconut is a light golden brown.