Method

• 1.
  Preheat the oven to 160°C. Draw a rough 18cm x 33cm rectangle on a piece of baking paper and use to line a large greased oven tray.
• 2.
  Place egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and whisk on medium speed to soft peaks. With the motor running, add 1 tbs sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy and the sugar has dissolved.

• 3.
  Add the cornflour and whisk until combined, then whisk in the white vinegar. Fold through coconut. Place the meringue into the centre of the rectangle and, using a palette knife, spread the meringue into the shape of the rectangle with waves and swirls on top.
• 4.
  Reduce oven temperature to 100°C. Bake the pavlova for 1 hour 20 minutes to 1 hour 30 minutes or until dry to touch. Turn off the oven and let cool in the oven overnight or until cooled completely.
• 5.
  For the coconut cream, whisk the creams and sugar in a stand mixer to soft peaks, then fold in the coconut liquor. Refrigerate until ready to use.
• 6.
  Place meringue on a serving platter and spread with cream mixture. Drizzle with loosened jam and scatter with extra fresh cherries and mint leaves to serve.