Ingredients

• 6 egg whites

• ½ tsp cream of tartar

• 330g (1½ cups) caster sugar

• 1 tsp cornflour

• 1 tsp white vinegar

• 2 tsp ube flavouring

Buko whipped cream

• 600ml thickened cream

• 160g (1 cup) pure icing sugar

• 1 tsp vanilla extract

• 1/2 tsp ube flavouring

• Thinly scraped flesh of 1 young coconut

Preheat the oven to 160°C. Trace a 20cm circle, using a cake pan as a guide, on a piece of baking paper. Turn over so the circle is on the underside and use to line an oven tray.

Using an electric mixer, whisk the egg whites and cream of tartar to soft peaks. With the motor running, gradually add the sugar, 1 tbs at a time, until combined. Whisk for a further 8-10 minutes until the mixture is thick and glossy and the sugar has dissolved.

Add the cornflour and whisk to combine, then whisk in the vinegar. Spoon the meringue on the prepared tray and smooth the sides and top. Using a small palette knife, drag the side of the meringue from the bottom upwards into peaks. Repeat around the entire edge.

Place the pavlova in the oven and reduce the oven temperature to 100C. Bake for 1 hour 30 minutes, then turn off heat and let pavlova cool in the oven for at least 4 hours or overnight until cooled completely.

To make the whipped cream, using an electric mixer, whisk the cream, icing sugar and vanilla until stiff peaks. Transfer half of the whipped cream to a large bowl and gently fold in the young coconut. Add the ube flavouring to the remaining whipped cream and whisk until well combined.

To serve, top the pavlova with the ube whipped cream, then the buko whipped cream, then gently swirl.