Pina colada pavlova

We’ve taken your favourite dessert and given it a tropical twist. This pina colada inspired pavlova will be a hit this summer.

10

30m

Note: + 2 hours cooling and 1 hour chilling time

1h 30m

Ingredients

  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1/2 tsp cream of tartar
  • 2 tsp cornflour
  • 1/2 small pineapple, peeled, thinly sliced
  • 1/4 cup (60ml) Malibu liqueur
  • 1 tsp vanilla bean paste
  • 1/4 tsp ground cinnamon
  • 600ml thickened cream
  • 1/2 tsp coconut essence (optional)

Pineapple curd

  • 1/4 cup (60ml) pineapple juice
  • 50g butter, chopped
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (110g) caster sugar
  • 1 tbs lime juice

Method

STEP 1

Preheat oven to 100°C. Line a baking tray with baking paper. Draw a 20cm disc on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and the mixture is thick and glossy. Add cream of tartar and cornflour. Whisk until just combined. 

STEP 2

Spoon the mixture onto the lined tray. Use a palette knife to shape into a 20cm disc, using the paper disc as a guide. Bake for 1 1/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.

STEP 3

Meanwhile, to make the pineapple curd, combine the pineapple juice, butter, egg, sugar and lime juice in a medium saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap. Place in the fridge to chill.

STEP 4

Combine the pineapple, liqueur, vanilla and cinnamon in a glass or ceramic bowl. Place in the fridge for 1 hour to soak.

STEP 5

Use an electric mixer to whisk cream and coconut essence, if using, in a large bowl until firm peaks form.

STEP 6

Place the pavlova on a serving platter. Add half the pineapple curd to the cream mixture and use a skewer to gently marble. Spoon over the pavlova. Drizzle with remaining pineapple curd. Arrange pineapple mixture over pavlova. 

Serve with mint leaves and dried pineapple flowers.

Swap me: don’t want to use alcohol? You can swap the liqueur for coconut water.

Pineapple flowers: for an edible decoration, peel and very thinly slice 1 small pineapple and pat dry with paper towel. Transfer to a lined baking tray. Sprinkle with ½ tsp sugar. Bake at 100°C, turning once, for 2 hours or until dry to the touch. Arrange over holes of a muffin pan and gently push into the holes slightly. Cool.

Dietary information

Vegetarian
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.