Dessert

Pina colada pavlova

This pina colada pavlova recipe creates a dessert to behold! Served with pineapple curd, coconut yoghurt cream and spiked with Malibu, this cake is a show stopping sweet finish
Pina colada pavlova
10
3H

This recipe first appeared in Food magazine issue 86.

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Ingredients

Meringue
Pineapple curd
Yoghurt cream
To serve

Method

1.To make the meringues, preheat the oven to 120°C. Line 2 baking trays with baking paper and draw a 20cm-diameter circle on each. Whip the egg whites and cream of tartar together to soft peak stage. Gradually add the caster sugar and continue beating for 6-8 minutes until the mixture is stiff and glossy. Fold in the cornflour, vinegar and vanilla essence. Pile the meringue onto the prepared trays, spreading within the borders of the drawn circles. Bake in the preheated oven for 2 hours. Leave to cool in the oven.
2.To make the curd, place the pineapple juice, sugar, egg yolks, cornflour and salt in a small pan. Whisk continuously over a medium heat until it becomes very thick (this will happen quickly).
3.Remove from the heat, whisk in the butter and strain through a sieve into a bowl. Stir in the Malibu and refrigerate.
4.To make the yoghurt cream, whip together the cream and icing sugar until thick. Add the yoghurt and whisk to make sure it is still thick. Set aside.
5.To assemble, place one meringue layer on a plate or serving platter. Give the pineapple curd a quick stir so it’s smooth and spread half of it on the meringue. Top with half the chopped pineapple and a layer of yoghurt cream. Sprinkle with half the coconut. Place the second meringue layer carefully on top and repeat with the remaining curd, fresh pineapple and cream (piping swirls if desired). Top with the remaining coconut and pineapple flowers.

To decorate (pineapple flowers)

6.To make pineapple flowers, place very thin slices of fresh pineapple onto a baking paper-lined baking tray. Dry in a slow, low oven (120°C) for 2-3 hours with the door slightly ajar (prop a wooden spoon in the door). Turn halfway through the cooking time. They need to be very dry and slightly coloured – the thicker the slice, the longer it takes so get them as thin as possible. Place the slices in a mini muffin pan to form a flower shape. Store in an airtight container. Best made no earlier than the day before serving your pavlova.

PER SERVE: Energy: 446kcal, 1866kj Protein: 5g Fat: 21g Saturated fat: 13g Cholesterol: 113mg Carbohydrate: 59g Fibre: 1g Sodium: 93mg

Note

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