Preheat oven to 180°C. Line a baking tray with foil shiny side down and brush with oil.
Sprinkle the coconut onto greased tray.
Start beating the egg whites and as they thicken add the cornflour and 6 tsp of the sugar.
Gradually beat in the tartar and vinegar. When the egg whites have reached stiff peak, fold in the remaining sugar.
Spead evenly onto the baking tray. Bake for 12 minutes.
Meanwhile place another sheet of foil on your work surface and lightly grease it. When your Pavlova is cool turn it out onto the greased foil and carefully lift the upper foil away from it.
Spead with whipped cream (save some for garnish) and then your fruit, if using berries chop them.
Using the foil, carefully roll it up - like you would a swiss roll. Once rolled, cut away any foil to make it easier to slide it onto a serving dish.
Pipe the remaining cream on the top and garnish with berries or in this case a few drizzles of passion fruit and some mint.
Reprinted with permission of Sous Chef. To see more recipes, click here.