Posted by Terra's Kitchen on Fri, May 12, '17
Anyone with a mixer and the right ingredients can whip up this impressive dessert, so don’t let the exotic name of this Grilled Pineapple and Strawberry Pavlova intimidate you. A pavlova is a classic dessert with a modern twist.
It was originally named for famous Russian ballerina Anna Pavlova in the 1920s while she was on tour in Australia and New Zealand. This easy pavlova recipe is simple to prepare and so spectacular when presented that everyone at your table will think it was super difficult! Plus, it is topped with your choice of fresh fruit, so this indulgence is as balanced as it is beautiful. Try this as your Mother's Day dessert and wow everyone at your table!
What you need:
4 large egg whites
1 cup superfine sugar (pulse sugar in a food processor for superfine)
1/4 teaspoon lemon extract
½ teaspoon vanilla paste or extract
1 teaspoon white vinegar
1 tablespoon cornstarch
8 TK pineapple spears, cut into chunks (about 2 cups)
1/2 cup heavy cream whipped with 1 tablespoons sugar until soft peaks form (we tinted ours pink)
1/2 cup sliced strawberries
mint leaves for garnish (optional)
What to do:
Preheat oven to 250º F. Line a baking sheet with parchment and set aside.
In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites on medium until they hold soft peaks. With the mixer running, begin adding the sugar a little at a time until it is all incorporated. Increase speed to high and beat until the meringue is very shiny and holds a stiff peak. Beat in the extracts. Remove bowl from mixer and gently fold in the vinegar and cornstarch with a spatula. Spoon the meringue onto the middle of the baking sheet and use a spatula to spread it out to an 8-inch circle.
Bake until the outside is dry and is a very pale cream color (about 65-75 minutes). Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven (we let ours cool overnight). The outside will have cracks, but the inside will have a marshmallow consistency.
Preheat oven to Broil. Place pineapple chunks on a foil lined baking sheet and broil until browned and golden on the edges. Allow to cool.
Place meringue round on your cake stand. Top with the whipped cream. Top with pineapple and sliced strawberries. Garnish with a few fly away mint leaves. Serve your pineapple and strawberry pavlova immediately.
Don’t let your leftover pineapple spears go to waste! Our Creative Culinary Director, Libbie Summers, recently shared 3 of her favorites in her new video series, “Polished In A Pinch.” Pineapple is a quick way to add golden sweetness to breakfast, lunch and, of course, dessert!