Beat the egg white with the vinegar until they are stiff.
Gradually add the sugar and beat in the vanilla and cornflour.
Pour the mixture into a foil lined Swiss roll tin. Sprinkle it with the coconut.
At the barbecue:
Place the Swiss roll tin on the barbecue and cook it with the lid on for 10 – 15 minutes. Turn it out on a sugar sprinkled greaseproof paper. Spread some whipped cream on it and add few fresh fruits. Roll the pavlova up and serve with chilled passion fruit sauce.