Pineapple & ginger Pavlova

Pineapple & ginger Pavlova

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(7 ratings)

Prep: 25 mins Cook: 1 hr plus 8 hrs cooling


Serves 8
Pile whipped cream and charred pineapple on a meringue base to create a stunning dinner party dessert which you can make ahead

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal493
  • fat34g
  • saturates21g
  • carbs44g
  • sugars43g
  • fibre1g
  • protein3g
  • salt0.1g
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  • 4 large egg whites
  • 225g white caster sugar
  • 1 tsp ground ginger
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • ½ large pineapple, peeled, cored and cut into 4-5 wedges



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 3 tbsp ginger syrup from the jar (see below), plus extra to drizzle
  • 6 balls stem ginger in syrup, roughly chopped
  • 500ml double cream
  • 1 tbsp icing sugar, plus extra for dusting handful mint leaves, shredded


  1. Heat oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.

  2. Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the Pavlova is completely cool.

  3. While the Pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. (The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the Pavlova. The Pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving).

  4. When you’re ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.

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Comments, questions and tips

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1st Mar, 2020
This is possibly the most delicious pavlova I've ever made!
Sally Boyle's picture
Sally Boyle
8th Jul, 2018
Looks delicious. I'm pretty sure it's not low fodmap, though. I'd always thought that both pineapple and dairy could cause issues for ibs sufferers. Monash university has lots of great info on the ins and outs of the low fodmap diet. You'd do good to get some recipe ideas from there!!
7th Oct, 2017
I made this for a dinner party of 10, so I adjusted the quantities to feed 12 (so we could have leftovers)! It went down a storm - everyone loved it! Quite a few comments about how the mint really lifted the flavours, so don't skip that bit! Also, the charred pineapple makes this dessert really pretty - an attractive centrepiece to the table. Really simple to make too, so will definitely make this again.
10th Aug, 2017
How is this recipe low-fodmap? This, along with several other recipes in the low fodmap diet recipe collection on this site actually have lots of high fodmap foods in them.
15th Nov, 2016
Found this recipe listed as low-fodmap. Double cream (and dairy in general) is off limits for most people on the low fodmap diet. Pineapple should also only be eaten in small quantities.
29th Aug, 2015
Oh this is SO good. The flavours are wonderful. I didn't serve mine in the conventional way because it needed to be dairy free so I heaped the delicious pineapple and ginger mix into the centre of the meringue and whipped 250 ml of double cream before adding 1 small pot of coconut yoghurt which gave a "pina colada" effect but was served separately for those who wanted it. Lovely!!
9th May, 2015
Delicious. Worked well with tinned pineapple and chrystalised ginger.
29th Apr, 2015
This was one of the desserts that I made for a dinner party. It went down extremely well with the guests and received many compliments - the fact that one had thirds was proof of how well it was liked! The flavours of ginger and pineapple are excellent partners, so I'll definitely be making this recipe again. The only thing that I would possibly alter, is the amount of ground ginger. I'd be tempted to add a little more, being a great fan of the spice.
28th Mar, 2015
Amazing dessert! Really refreshing and easy to make. Everyone loved it and I'm about to make one again for another dinner party. Well worth buying a jar of stem ginger:-)
daviesx4's picture
22nd Dec, 2014
Great easy recipe to follow delicious combination of flavours. I give if 5 stars
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