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.
Note: + 2 hours cooling and 1 hour chilling time
- 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)
- 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
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.
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.
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.
Combine the pineapple, liqueur, vanilla and cinnamon in a glass or ceramic bowl. Place in the fridge for 1 hour to soak.
Use an electric mixer to whisk cream and coconut essence, if using, in a large bowl until firm peaks form.
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.