Pina colada pavlova

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.