Description
A stunning coconut pavlova filled with tangy pineapple curd, light whipped cream, and fresh fruit. Perfect for a special occasion!
Ingredients
Units
Scale
- 1 cups (237 ml) pineapple juice
- 1 cups (237 ml) granulated sugar
- 6 large eggs
- 0.5 cups (118 ml) unsalted butter
- 6 egg whites
- 1.5 cups (355 ml) granulated sugar
- 1.5 tsp vanilla extract
- 2 tsp cornstarch
- 0.3 cups (71 ml) unsweetened shredded coconut
- 1 cups (237 ml) cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- fresh pineapple chunks
Instructions
- Make the pineapple curd
- Preheat oven to 225°F (107°C). Line two large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites for 1 minute until soft peaks form. Slowly add sugar and continue to beat for 8-10 minutes until stiff peaks form.
- Add vanilla with a spatula until well blended.
- Add cornstarch and coconut with a spatula and continue to mix until well combined.
- Pipe onto prepared sheet into approximately 4-inch circles using a Wilton 1M tip, or spoon into 4-inch circles. Make a small well with a spoon in the center of each circle.
- Bake at 225°F (107°C) for 1 hour and 15 minutes. Turn oven off and leave meringues in the oven without opening the door for an additional 30 minutes.
- Remove from oven and let cool on wire racks.
- Whip the cream with a hand mixer. When it starts to thicken, add sugar and vanilla.
- Continue to beat until firm, being careful not to over-beat.
- Top each pavlova evenly with some pineapple curd, a dollop of fresh whipped cream, and then garnish with fresh fruit.
Notes
- For a smoother pineapple curd, strain it through a fine-mesh sieve before filling the pavlovas.
- To prevent the pavlova from collapsing, ensure your egg whites are at room temperature and your mixing bowl is completely clean and grease-free.
- Leftover pavlovas can be stored in an airtight container at room temperature for up to 2 days; the curd should be stored separately in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 pavlova
- Calories: 400
- Sugar: 50
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 100