Teresa's Recipes
Tropical Pineapple Pavlova
This delightful Tropical Pineapple Pavlova is a show-stopping dessert that features a crisp, airy meringue base topped with luscious whipped cream and fresh, juicy pineapple. The lightness of the pavlova, combined with the sweet-tart flavor of the pineapple, creates a perfect balance that dances on your palate. Originating from Australia and New Zealand, this dessert is named after the famous Russian ballerina Anna Pavlova, and it captures the essence of summer with every bite. Perfect for gatherings or special occasions, this pavlova is sure to impress your guests!
Ingredients
- 4 large, at room temperature Egg whites
- 1 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon White vinegar
- 2 tablespoons Powdered sugar
- 1 cup, heavy Whipping cream
- 2 cups, peeled, cored, and diced Fresh pineapple
- for garnish Fresh mint leaves
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 200
- Fat: 11g
- Carbs: 23g
- Protein: 3g
- Sodium: 25mg
- Sugar: 15g
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper, and draw a 9-inch circle on the parchment as a guide for the meringue.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Once all the sugar is incorporated, add the cornstarch and white vinegar. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form.
- Spoon the meringue mixture onto the prepared baking sheet, using the drawn circle as a guide. Create a slight well in the center and ensure the edges are higher, forming a nest shape.
- Bake in the preheated oven for 1.5 hours, or until the meringue is crisp and dry. Once done, turn off the oven and leave the meringue inside to cool completely (this helps prevent cracking).
- In a separate bowl, whip the heavy whipping cream and powdered sugar together until soft peaks form.
- Once the meringue has cooled, gently spread the whipped cream over the meringue base.
- Top generously with diced fresh pineapple and garnish with mint leaves for a refreshing touch.
- Serve immediately and enjoy the contrast of the crunchy pavlova with the creamy topping and sweet pineapple!
Tips
- For a tropical twist, you can add other fruits like kiwi, mango, or passionfruit as toppings.
- Make sure your mixing bowl and beaters are completely clean and dry to achieve the best volume when whipping the egg whites.
- This pavlova can be prepared a day in advance; just store the meringue in an airtight container and assemble just before serving.