Pavlova with pineapple

Pineapple Pavlova: an elegant and refined dessert, perfect for impressing at any special occasion! This recipe combines the crispy texture of meringue with the sweetness of caramelized pineapple and the creaminess of white chocolate mousse, offering a perfect balance of flavors and textures. Let’s discover together how to prepare this delicacy step by step!

Preparation Time
- Total time: 2 hours (including cooling)
- Preparation time: 30 minutes
- Baking time: 1 hour
- Servings: 8

Ingredients
For the meringue
- 3 egg whites (at room temperature)
- 120 g sugar
- A pinch of salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice

For the caramelized pineapple
- 2 tablespoons sugar
- 50 g butter
- 200 g fresh pineapple, peeled and diced

For the cream
- 200 g mascarpone
- 200 ml heavy cream
- 100 g white chocolate
- 50 g caramelized pineapple, diced small

For the topping
- 200 g caramelized pineapple
- 1 blood orange, peeled and sliced
- Optional: strawberries and mint leaves for decoration

A Brief History
Pavlova is a famous dessert dedicated to the Russian dancer Anna Pavlova. It symbolizes elegance and refinement and is often prepared for special occasions. The crispy exterior and soft interior of the meringue capture attention and are perfect for pairing with various fresh fruits. In this recipe, the caramelized pineapple adds a tropical note, transforming the dessert into a true culinary masterpiece.

Step by Step: Preparing Pineapple Pavlova

Preparing the Meringue
1. Preparing the utensils: Ensure that the bowl and mixer attachments are spotless. Wash them thoroughly and, to remove any grease, wipe them with a slice of lemon, then dry them with a paper towel.

2. Preheating the oven: Preheat the oven to 100 degrees Celsius for even heating.

3. Beating the egg whites: In a clean, dry bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until frothy. Then, gradually add the sugar, continuing to mix until the mixture becomes firm and glossy, and the egg whites cling to the mixer attachment.

4. Incorporating the ingredients: Add the cornstarch and lemon juice. Gently fold in until just combined (about 2 minutes).

5. Preparing the baking tray: Place a sheet of parchment paper on a baking tray and, to secure it, put a bit of meringue in the corners so that the paper doesn’t move. Form a meringue disc in the center of the tray, leaving a slight indentation in the center.

6. Baking: Place the tray in the preheated oven and bake for 30 minutes at 100 degrees, then increase the temperature to 110 degrees and bake for another 30-40 minutes. Finally, let the meringue cool in the oven with the door slightly ajar to prevent cracking.

Preparing the Caramelized Pineapple
1. Cleaning the pineapple: Peel the fresh pineapple and cut it into cubes.

2. Caramelizing: In a skillet, add 2 tablespoons of sugar and let it caramelize. Once the sugar turns golden, add the butter and stir until melted. Then, add the pineapple cubes and mix well to coat them with the caramelized sugar. Cook until the pineapple becomes soft, then let it cool.

Preparing the Cream
1. Melting the chocolate: Break the white chocolate into pieces and place it in a saucepan with the heavy cream. Heat over low heat, stirring constantly until the chocolate is completely melted. Let it cool.

2. Preparing the cream: In a bowl, add the mascarpone and mix until creamy. Then, incorporate the cooled chocolate and beat until you achieve a fluffy cream. Add 2-3 tablespoons of caramelized pineapple and gently fold in to maintain the texture.

Assembling the Pavlova
1. Assembling: Place the meringue on a serving platter. In the center, add the white chocolate cream and smooth it out with a spatula.

2. Decorating: Sprinkle the remaining caramelized pineapple on top, add slices of blood orange, and optionally, a few strawberries and mint leaves for a fresh look.

3. Finishing: Drizzle with the juice released from the pineapple and the orange juice to enhance the flavor.

4. Cooling: It is recommended to let the Pavlova chill in the refrigerator for a good cooling, preferably overnight. This way, the flavors will intensify, and the texture will be perfect.

Useful Tips
- Choosing ingredients: Use quality white chocolate for a smooth and delicious cream. Fresh pineapple is essential; avoid canned varieties that can add excess moisture.
- Why let the meringue cool in the oven? This helps prevent cracking and maintains a delicate texture.
- Vegan option: You can experiment with a chickpea water-based meringue alternative, which offers a similar texture.

Frequently Asked Questions
1. Can I make the meringue in advance? Yes, the meringue can be made a day ahead, but it’s important to keep it in an airtight container to avoid moisture.
2. What other fruits can I use? Pavlova pairs well with various fruits, such as kiwi, mango, or berries.
3. How can I store Pavlova? It is recommended to consume it on the same day, but it can be stored in the refrigerator for 1-2 days.

Calories and Nutritional Benefits
Pineapple Pavlova is an interesting choice for those who want to enjoy a sweet dessert without feeling too guilty. A serving has approximately 320 calories, depending on the ingredients used. Pineapple, rich in vitamin C and antioxidants, benefits the immune and digestive systems, while white chocolate adds a touch of happiness.

Serving
Pineapple Pavlova is ideal to be served alongside a glass of sparkling wine or aromatic tea. The sweet taste of the dessert pairs perfectly with the effervescent notes of the chosen beverage.

Enjoy this elegant Pineapple Pavlova recipe and let yourself be inspired by the tropical flavors! Whether it’s for a celebration or simply a special evening, this delicacy will turn any meal into an unforgettable moment. Bon appétit!

 Ingredients: For meringue: -3 egg whites -120 g sugar -a pinch of salt -2 tablespoons cornstarch -1 tablespoon lemon juice For caramelizing the pineapple: -2 tablespoons sugar -50 g butter For the cream: -200 g mascarpone -200 ml whipped cream -100 g white chocolate -50 g diced and caramelized pineapple For topping: -200 g diced and caramelized pineapple -1 peeled and sliced blood orange.