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Vanilla Pavlovas with Spiced Pineapple Sauce

This pavlova recipe with spiced pineapple and coconut cream is the perfect Dessert

Vanilla Pavlovas with Spiced Pineapple Sauce

Vanilla Pavlovas with Spiced Pineapple Sauce | Light as a feather and just as light in calories, with Pavlova you can have your cake and eat it too!
Prep Time30 mins
Cook Time45 mins
Cooling1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American, Austrailian, Mexican
Keyword: pavlova dessert, Vanilla Pavlovas with Spiced Pineapple Sauce
Servings: 12
Calories: 279kcal

Equipment

  • Measuring Cups/Spoons 
  • #8 Scoop
  • 5-Quart Stand Mixer
  • 3-Quart Saucepan
  • 9" Wire Whisk
  • Half-Sheet Pan
  • Glass Liquid Measuring Cups

Ingredients

THE PAVLOVAS, WHISK

  • cup Water
  • 1 tbsp. Cornstarch

BEAT

  • 5 Egg whites, room temperature
  • ½ tsp. Cream of tartar
  • 1 ½ cups Superfine sugar
  • 1 tbsp. Vanilla bean paste

THE PINEAPPLE SAUCE, HEAT

  • 4 cups Diced fresh pineapple
  • 1 can Pineapple juice (6 oz.)
  • ¼ cup Granulated sugar
  • 1 tsp. Vanilla bean paste or scraped seeds of one vanilla bean
  • ¼ tsp. Ground allspice
  • Pinch of salt

WHISK

  • 1 tbsp. Fresh lime juice 
  • 1 tbsp. Cornstarch

WHIPPED CREAM, BEAT

  • 1 ½ cups Heavy cream
  • ¾ cup Plain yogurt
  • 2 tbsp. Powdered sugar
  • 2 tsp. Vanilla bean paste

Instructions

  • Preheat oven to 275° with racks in top and bottom thirds. Line two baking sheets with parchment paper.

The Pavlovas

  • whisk together water and 1 Tbsp. cornstarch in a small saucepan over medium heat until it thickens, about 3 minutes; transfer to a small bowl and cover with plastic wrap.
  • Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy. Add cream of tartar; beat to soft peaks, 2 minutes. With the mixer running, add superfine sugar, 1 Tbsp. at a time, until all is added. Increase mixer speed to high. Beat the whites until thick, glossy, and stiff peaks form, 3–4 minutes more.
  • Add cornstarch mixture and 1 Tbsp. vanilla bean paste; beat on high speed until stiff peaks form again, 1–2 minutes.
  • Scoop twelve ½-cup portions of the meringue onto prepared baking sheets. Form a well in each meringue with the back of a spoon.
  • Bake meringues until dry and crisp on the edges, about 45 minutes. Shut off the oven and let the meringues cool completely in the oven, about 1 hour. For the pineapple sauce, heat pineapple, pineapple juice, granulated sugar, 1 tsp. vanilla bean paste, allspice, and salt in a saucepan over medium until simmering.
  • Whisk together lime juice and 1 Tbsp. cornstarch, then stir into pineapple sauce and cook until mixture thickens, 30 seconds. Transfer sauce to a bowl and let cool to room temperature.

The Whipped Cream

  • Beat cream to stiff peaks. Add yogurt, powdered sugar, and 2 tsp. vanilla bean paste and beat just until combined. To assemble Pavlovas, top meringues with sauce and whipped cream.

Notes

Per serving, Calories: 279

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories279
  • % Daily Value *
  • Total Fat 12g 19%
    • Saturated Fat 7g 35%
  • Cholesterol 43mg 15%
  • Sodium 42mg 2%
  • Total Carbohydrate 42g 15%
    • Dietary Fiber 1g 4%
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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