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Pineapple & ginger pavlova

Pineapple & ginger pavlova

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 8 hrs cooling
  • Easy
  • Serves 8

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

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal493
fat34g
saturates21g
carbs44g
sugars43g
fibre1g
protein3g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat the 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Heat the 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.

  • STEP 6

    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.

  • STEP 7

    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.

  • STEP 8

    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.

RECIPE TIPS
CREATING RIDGES
We created the ridge shapes on the edge of the pavlova using a large palette knife, but you can just swirl the mixture, if you like. 
RECIPE TIPS
CREATING RIDGES
We created the ridge shapes on the edge of the pavlova using a large palette knife, but you can just swirl the mixture, if you like. 

Goes well with

Recipe from Good Food magazine, December 2014

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A star rating of 4.5 out of 5.8 ratings
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