Ingredients
Method
Trace eight 10cm circles on two sheets of baking paper. Grease two large oven trays and line with paper, trace-side down.
To make pavs, beat egg whites in the large bowl of an electric mixer until frothy. Add sugar, 1 tbsp at a time, beating until dissolved. Continue to beat for 2-3 minutes, or until thick and glossy. Beat in vinegar, cornflour, and essence. Spoon meringue evenly among the circles. Spread to the edges.
Cook in a 120C °C preheated oven for about 1 hour, or until dry and crisp. Turn off the oven. Leave in oven to cool, with door ajar, for 30 mins. Remove. Cool at room temperature.
To make caramelised pineapple, cut the pineapple lengthways in half. Remove the core. Cut into 1 cm-thick slices. Toss with sugar in a bowl.
Melt butter in a medium non-stick frypan over a medium-high heat. Add pineapple. Cook, stirring occasionally, for about 5 mins, or until golden and caramelised. Add rum and cook for a further 1-2 mins, or until almost evaporated. Transfer to a bowl. Refrigerate until cold.
Beat thickened cream, coconut cream, and sugar in the same clean bowl of an electric mixer until soft peaks form.
To serve, top pavs with cream and caramelize pineapple. Decorate with coconut chips.
