Pavlova Recipe
Burnt Pineapple | Chantilly Cream | Pistachio
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pavlova Base
Burnt Pineapple
Chantilly Cream
Garnish
Method
Pavlova Base
- 1
Preheat Oven
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- 2
Beat Egg Whites
In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form.
- 3
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, continuing to beat on high speed until the mixture is glossy and stiff peaks form.
- 4
Incorporate Cornstarch, Vinegar, and Vanilla
Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
- 5
Shape Pavlova
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight dip in the center.
- 6
Bake
Bake in the preheated oven for 1 hour. Turn off the oven and leave the pavlova in the oven to cool completely (about 1 hour).
Burnt Pineapple
- 7
Prepare Pineapple
Cut the pineapple into thick slices and remove the core. You can also cut the slices into smaller rings if you prefer.
- 8
Caramelize Pineapple
In a skillet over medium heat, melt the butter. Sprinkle the brown sugar over the pineapple slices and place them in the skillet. Cook for about 2-3 minutes on each side until caramelized and slightly charred.
- 9
Cool
Remove the pineapple from the skillet and let it cool slightly before serving.
Chantilly Cream
- 10
Whip Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
- 11
Chill
Chill the Chantilly cream in the refrigerator until ready to serve.
Assembly
- 12
Layer Pavlova
Once the pavlova has cooled, place it on a serving platter. Spoon the whipped Chantilly cream into the center of the pavlova.
- 13
Top with Pineapple
Arrange the burnt pineapple slices over the cream.
- 14
Garnish with Pistachios
Sprinkle the chopped pistachios over the top for added crunch and flavor.
- 15
Serve
Slice and serve immediately, enjoying the contrast of textures and flavors.
