Pineapple Pavlova

A showstopping tropical twist on a classic dessert, this Pineapple Pavlova combines airy meringue with a cloud of whipped cream and vibrant fruit toppings. Dried pineapple flowers and edible hibiscus make it a feast for both the eyes and the palate, perfect for celebrations or summer gatherings.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

8 large egg whites, at room temperature

2 cups superfine sugar

1 tablespoon cornstarch

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 (8-ounce) container frozen whipped topping, thawed

1 navel orange, peeled and thinly sliced

Dried pineapple flowers

Organic edible hibiscus flowers

Fresh mint, for garnish

‍

Directions

Preheat oven to 250°F. Position rack in center of oven. Line a baking sheet with parchment paper; set aside.
In a large mixing bowl beat egg whites with an electric mixer on medium until soft peaks form (tips curl). Add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight). Sprinkle cornstarch, vinegar and vanilla over mixture; fold in gently. Spread meringue on prepared baking sheet, leaving a 1-inch border on edges.
Bake for 60 to 70 minutes or until outside is dry. Turn off oven. Leave meringue in oven with door slightly open until completely cooled (1½ to 2 hours). As it cools, the outside may crack slightly.
Once cool, carefully remove pavlova from baking sheet; place on serving platter. Spread whipped topping over center. Top with orange slices pineapple flowers and hibiscus. Garnish with fresh mint, if desired.

‍

Dried Pineapple Flowers

Preheat oven to 200°F. Remove the skin from a pineapple and cut ⅛-inch slices crosswise. Pat slices dry with paper towels and place on baking sheets.
Bake for 2 to 3 hours or until dry but still pliable, turning once halfway through. While pineapple slices are still warm, drape them over back sides of muffin tin cups; let cool.