Nothing says indulgence fairly like a Pavlova. A pillowy-soft inside meets a crisp, chewy exterior to create the marshmallow-like base. Topped with a spiked whipped cream and a tangy fruit curd, you’ll be dreaming of poolside cocktails with each inviting chunk!
Piña Colada Pavlova
Makes 1 (8-inch) Pavlova
- 5 giant egg whites (150 grams), room temperature
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) cream of tartar
- 1 cup (200 grams) superfine sugar
- 2½ teaspoons (7.5 grams) cornstarch
- ½ teaspoon (2 grams) vanilla extract
- Coconut Rum Whipped Cream (recipe follows)
- Pineapple Curd (recipe follows)
- Garnish: maraschino cherries
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Place oven rack in backside third of oven. Preheat oven to 300°F (150°C). Draw a 9-inch circle on a chunk of parchment paper, and place the other way up on a baking sheet.
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Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, salt, and cream of tartar at medium pace till foamy. With mixer on excessive pace, slowly and step by step add sugar, beating till mixed. Beat in cornstarch and vanilla. Improve mixer pace to excessive, and beat till stiff peaks kind, about 4 minutes. Spoon meringue into heart of drawn circle on ready pan. Utilizing an offset spatula or a spoon, unfold meringue to edges as desired, making a shallow indentation in heart to create a bowl form. Place in oven.
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Instantly scale back oven temperature to 250°F (130°C). Bake till exterior is totally set and doesn’t really feel sticky, about 1 hour and 50 minutes. (Watch out to open the oven as little as doable when checking.) Flip oven off, and go away Pavlova in oven with door closed till fully cool, at the least 5 hours, ideally in a single day.
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Rigorously peel parchment paper off Pavlova; place on a serving plate. High with Coconut Rum Whipped Cream and Pineapple Curd. Garnish with cherries, if desired. Serve instantly.
Coconut Rum Whipped Cream
Makes about 1½ cups
- 1 cup (240 grams) chilly heavy whipping cream
- ¼ cup (30 grams) confectioners’ sugar
- 1 tablespoon (15 grams) coconut rum
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon (1 gram) coconut extract
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Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream and confectioners’ sugar at medium-high pace till stiff peaks kind, 3 to 4 minutes. Beat in rum and extracts till mixed. Use instantly.
Pineapple Curd
Makes about 1 cup
- ½ cup (120 grams) canned pineapple juice
- ½ cup (100 grams) granulated sugar
- 1 giant egg (50 grams), room temperature
- 2 giant egg yolks (37 grams), room temperature
- 2 teaspoons (10 grams) contemporary lemon juice
- 1½ teaspoons (4.5 grams) cornstarch
- 2 tablespoons (28 grams) unsalted butter, cubed and softened
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In a small saucepan, convey pineapple juice to a boil over medium-high warmth. Prepare dinner, stirring often, till decreased by half, about 10 minutes. Let cool fully.
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Whisk sugar, egg, egg yolks, lemon juice, and cornstarch into pineapple juice. Carry to a boil over medium-high warmth; prepare dinner, stirring consistently, till thickened, 2 to three minutes. Pressure curd by way of a fine-mesh sieve right into a heatproof bowl, discarding any solids. Add butter, and whisk till easy and mixed. Cowl with plastic wrap, urgent wrap instantly onto floor of curd to forestall a pores and skin from forming. Refrigerate till cool and able to use, at the least 2 hours or as much as 3 days.
