This post is sponsored by Petit Pinkglow™ from Fresh Del Monte Produce. All opinions are my own.
Crisp on the outside with a marshmallow-soft inside, pavlova is a beautiful dessert, perfect for any occasion. See how to top your pavlova with whipped cream and fresh fruit.
Pavlova is a beautiful, melt-in-your-mouth dessert, worthy of any occasion. It’s almost like eating a cloud of sugar, piled high with whipped cream, and fruit.
While a pavlova may look graceful and difficult to make, it is actually fairly simple, and only uses a few ingredients.
Any pavlova can be a show-stopping meringue, but if you really want to impress, you can pair it with a more exotic fruit. In this case, a Petit Pinkglow™ Pineapple from Fresh Del Monte.
Yes, that really is a pink pineapple! I may have a house full of boys, but I can’t tell you how excited they were when I sliced open this fun pineapple to reveal it’s pink inside. With such a fun fruit I knew it was the perfect pairing for a pavlova, where it could sit right on top and be the center of attention.
A pavlova is a meringue dessert made of egg whites, sugar, corn starch, vinegar, and vanilla extract.
The pavlova ingredients all get whipped together and then baked. While baking the meringue forms a crisp exterior around a slightly soft center.
After baking the meringue gets topped with lightly sweetened fresh whipped cream and studded with fresh fruit.
Pavlovas are often made with berries, but they taste delicious with just about any fresh fruit. For this pineapple pavlova I paired my pink Petit Pinkglow™ pineapple with some finely chopped candied ginger pieces as well.
Sweet, tangy, and with just a hint of ginger heat, it’s a perfect dessert to serve any time of the year.
You can make the pavlova meringue base ahead of time, but don’t add the whipped cream and fruit until just before you are ready to serve or the meringue will become soft. I used this recipe to make two medium sized pavlovas. You could also make several mini pavlovas, or one giant pavlova. Bakers choice!
With a cloud-like meringue, whipped cream, and your favorite fresh fruits, it’s no wonder pavlovas are loved by adults and kids. Get your mixer ready and enjoy this perfect dessert.
Pink Pineapple and Ginger Pavlova
- 6 large egg whites, room temperature
- 1 1/2 cups extra fine granulated sugar (or castor sugar)
- 2 tsp corn starch
- 1/2 Tbsp vinegar
- 1/2 Tbsp vanilla extract
- 1 1/2 cups heavy whipping cream (cold)
- 2 Tbsp extra fine granulated sugar (or castor sugar)
- 1 Petit Pinkglow™ pineapple
- 10 pieces candied ginger, finely chopped
- Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper.
- Using your stand mixer, beat 6 egg whites on high speed for 1 minute, until soft peaks form.
- With the mixer on, slowly add 1 1/2 cups sugar, 1 teaspoon at a time. Blend the vinegar and corn starch together and whisk into the whites with the last spoonful of sugar.
- Beat for approximately 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Divide the meringue in half. Spoon half of the meringue into a circle on each of the pieces of parchment paper. Spread it so that the edge is slightly higher than the center.
- Place the meringue into the oven and bake for 1 hour and 15 minutes.
- Turn off the oven, without opening the door, and leave the meringue in the oven for another 45 minutes.
- Remove the meringue from the oven and transfer to a platter to cool to room temperature.
- Once cool, you can top the meringue with whipped cream and Petit Pinkglow™ pineapple fruit, or store in an airtight container for 3-5 days at room temperature.
- Using your stand mixer, beat cold whipping cream with 2 Tbsp sugar for 2 minutes, or until whipped and spreadable.
- Spoon into the pavlova.
Top pavlova with fresh fruit.
- Egg whites should be at room temperature when whisked.
- Stand mixer and whisk must be clean and dry before whisking egg whites.
- Fully preheat oven before placing meringue unto the oven. Otherwise the meringue could melt.
- Make sure to use parchment paper on your baking sheets.
- A stand mixer is the most effective, but you can use an electric hand mixer. If you use a your stand mixer you may need to beat for longer.
- Pavlova should be enjoyed within 4 hours of assembly.