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1
Preheat the oven to 325 degrees F.
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2
Butter a baking sheet and line it with buttered parchment paper.
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3
Set aside.
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4
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
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5
In a stand mixer, whisk the egg whites until soft peaks form.
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6
With the mixer running, slowly add 1/4 cup of sugar.
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7
Continue beating to stiff peaks.
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8
Slowly whisk the vinegar mixture into the meringue until well incorporated.
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9
Spread the meringue evenly on the prepared baking sheet.
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10
Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue.
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11
Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes.
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12
Cool completely.
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13
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
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14
In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
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15
Use a knife to release the edges and remove the meringue from the pan.
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16
Gently flip the meringue onto a parchment-lined surface, nut side down.
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17
Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue.
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18
Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled.
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19
Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go.
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20
Use a serrated knife to slice the ends for clean edges.
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21
Cut into 2-inch slices and transfer to a serving dish for serving.
