Nadia served up delicious mini tropical pavlovas on today’s episode of Lorraine.

Ingredients: 4 free range egg whites, 240g caster sugar, 2 tsp white wine vinegar, 2 tsp vanilla extract, 2 tsp cornflour, 50g desiccated coconut, toasted (optional), 200ml double cream, 150ml coconut cream, 1 large mango, peeled, stoned and cubed (or use good quality canned mango) and 2 ripe kiwis, peeled and chopped.

Optional – you could try adding some banana if you fancy to keep with the tropical theme and 25g Flaked coconut, toasted (optional).