Pavlova with pineapple

Name: Pavlova with pineapple
Ingredients: For the 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

Dessert - Pavlova with pineapple by Crina N. - Recipia

Pavlova Recipe with Caramelized Pineapple and Blood Oranges Pavlova is an elegant dessert with a spectacular appearance that combines textures and flavors. Although it can be a challenge, the result is a crispy meringue on the outside and soft on the inside, topped with a delicious cream and fresh fruits. This recipe is special as it is the first recipe you are sharing out of the 400 culinary creations you have made so far. Let’s dive into this sweet adventure! Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes (plus cooling time) Number of servings: 8 Ingredients For the meringue: - 3 egg whites (about 90 g) - 120 g sugar - a pinch of salt - 2 tablespoons cornstarch - 1 tablespoon lemon juice For caramelizing the 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 (from the previous amount) For topping: - 200 g diced and caramelized pineapple - 1 blood orange, peeled and sliced Chef's note: It is essential for the egg whites to be at room temperature to achieve a perfect meringue. Make sure the bowl and mixer attachments are completely clean, free of grease. An effective method is to wipe the bowl with a slice of lemon before starting. Preparation 1. Preparing the meringue: - Preheat the oven to 100 °C. This step is crucial for obtaining a meringue that does not crack. - In a clean bowl, beat the egg whites with a pinch of salt until frothy. Then, gradually add the sugar, continuing to beat until the mixture becomes firm and glossy. Test the consistency: the egg whites should form peaks that hold on the mixer attachments. - Incorporate the lemon juice and cornstarch, mixing gently until well combined. 2. Forming the meringue: - Prepare a baking tray by placing parchment paper. In the corners of the paper, put small dollops of meringue to secure it. - Pour the meringue in the center of the paper and create a slight indentation in the center to hold the cream. - Bake the meringue in the oven for 30 minutes, then increase the temperature to 110 °C and continue baking for another 30-40 minutes. Finally, let the meringue cool in the oven with the door slightly ajar. 3. Caramelizing the pineapple: - In a skillet, add 2 tablespoons of sugar and let it caramelize over medium heat. When the sugar turns golden, add the butter and stir until melted. - Add the pineapple cubes and mix well so that each piece is coated with caramel. Let it cook for 3-5 minutes until the pineapple becomes slightly soft. After cooling, save a few cubes for decoration. 4. Preparing the cream: - Break the white chocolate into pieces and place it along with the heavy cream in a saucepan. Heat over low heat, stirring until the chocolate is completely melted. Allow to cool. - In a bowl, mix the mascarpone. When the chocolate has reached room temperature, add it to the mascarpone and mix until fluffy. Add 50 g of the caramelized pineapple and gently mix. 5. Assembling the Pavlova: - Place the cooled meringue on a serving platter. Add the cream in the center and level it. On top, add the remaining caramelized pineapple and the slices of blood orange. - Drizzle lightly with the juice released by the pineapple and the orange juice. 6. Serving: - I recommend letting the Pavlova chill in the refrigerator for a few hours or making it a day in advance. It will blend perfectly with the flavors, and the meringue will remain crispy but slightly soft on the inside. - Decorating with a few fresh mint leaves and fresh strawberries will add a splash of color and freshness. Serving suggestions: This Pavlova with caramelized pineapple and blood oranges pairs perfectly with a glass of sparkling wine or a fresh citrus cocktail. It is an ideal dessert for special occasions or to impress guests. Frequently asked questions: - *Can I use other fruits instead of pineapple?* Of course! Fruits like kiwi, mango, or berries are excellent options. - *How can I store Pavlova?* It is recommended to consume it on the same day, but it can be stored in an airtight container for 1-2 days without toppings. - *How can I make Pavlova more colorful?* You can add berry puree to the meringue or use natural colorings to give it a vibrant hue. Nutritional benefits: This Pavlova recipe is a lighter choice compared to many other desserts, having a moderate calorie count due to the simple and natural ingredients. Pineapple provides a good source of vitamins and antioxidants, while mascarpone offers a source of protein. I hope this recipe for Pavlova with caramelized pineapple and blood oranges becomes one of your favorites! Don’t forget to share the final result with your loved ones and enjoy every sweet bite!

Pavlova with pineapple

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