Pineapple & Raspberry Pavlova with Lemon Curd

View Instructions

Serves:

Prep Time:

15 minutes

Cook Time:

90 minutes

Category:

Desserts

Introduction

About this Recipe

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Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.

Don’t let the simplicity of this meringue dessert fool you. While a pavlova is a basic meringue slowly baked, simply adding cornstarch and vinegar creates a soft marshmallow-like centre and a crisp outer shell. I adore pavlova served with tropical fruits and the subtle heat of cracked pink peppercorns which has its own fruity character.

NOTES: Unassembled pavlovas will keep for 6 to 8 hours, uncovered, at room temperature. Assembled pavlova is best enjoyed immediately after assembling.

Ingredients

Pavlovas:

1 cup (200 g) granulated sugar
4 large egg whites, at room temperature
Zest of 1 lime
1 Tbsp (8 g) cornstarch
1 tsp white vinegar
1 tsp cracked pink peppercorns
1 tsp vanilla extract

Lemon Curd:

½ cup (125 mL) fresh lemon juice
⅔ cup (140 g) granulated sugar
1 large egg
3 large egg yolks
1 Tbsp (15 mL) finely grated lemon zest
2 tsp cornstarch
½ cup (115 g) unsalted butter, cut into pieces
¼ cup (60 mL) sour cream or Crème Fraîche

Guava Sauce:

100 g guava paste
½ cup (125 mL) water
1 Tbsp lime juice
1 Tbsp honey or sugar

Assembly:

1½ cups (22 5 g) diced fresh pineapple
½ cup (63 g) fresh raspberries
½ tsp cracked pink peppercorns
Edible flowers, for garnish (optional)

Step by Step Instructions

Step 1

Preheat the oven to 250°F (120°C). Trace eight 3-inch circles onto a sheet of parchment paper and place it marker side down onto a baking tray.

Step 2

Pulse the sugar in a mini chopper or food processor to make it finer.

The key to success is making sure the sugar dissolves into the whipped egg whites, which is why you want to pulse the sugar and make sure those egg whites are definitely at room temperature. You can use ¾ cup + 2 Tbsp (200 g) superfine sugar and skip the step of pulsing it.

Step 3

Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they turn frothy. Slowly pour the sugar into the egg whites, whipping continuously until the whites hold a stiff peak when the beaters are lifted.

Step 4

Finish and shape the meringues. Quickly but gently fold in the lime zest, cornstarch, vinegar, pink peppercorns and vanilla. Dollop the meringue onto the baking tray and use your spatula to shape it within the traced circles, making the tops level or even giving it a little divot in the centre (to hold the cream and fruits).

Cornstarch absorbs moisture but doesn’t dissolve or liquefy below the boiling point. When I realized that adding cornstarch was the difference between a meringue that stayed soft in the centre and one that would crisp up all the way through, I wondered if this trick would work for cookies too. Turns out it really helps a chocolate chip cookie stay tender and soft in the centre, which is why my signature chocolate chip cookie recipe contains cornstarch.

Step 5

Bake the meringues. Place the meringues in the oven and immediately turn down the temperature to 225°F (107°C). Bake for 75-90 minutes, until the pavlovas lose their shine and develops small cracks. The meringue should not brown at all. If it starts to brown, crack the oven door open for 15 minutes and then close it to complete baking. Completely cool the meringues on the tray on a rack.

Step 6

Cook the curd. Whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.

Step 7

Cool and chill the curd. Remove the curd from the heat and whisk in the sour cream (or crème fraîche). Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.

Step 8

Make the guava sauce. Place all ingredients in a saucepan and simmer over medium-low heat for about 10 minutes, whisking often, until the sauce is smooth and sihiny. Strain and chill until ready to serve.

Step 9

Assemble the pavlovas immediately before serving. Place the meringue on a plate. Top with the key lime curd and then the pineapple (or mango) and raspberries. Sprinkle with cracked pink peppercorns and serve with guava sauce and a sprinkle of edible flowers.