Pavlova Recipe
Burnt Pineapple | Chantilly Cream | Pistachio
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Pavlova
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pavlova Base
Burnt Pineapple
Chantilly Cream
Garnish
Method
Pavlova Base
Preheat Oven
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
Beat Egg Whites
In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form.
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, continuing to beat on high speed until the mixture is glossy and stiff peaks form.
Incorporate Cornstarch, Vinegar, and Vanilla
Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
Shape Pavlova
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight dip in the center.
Bake
Bake in the preheated oven for 1 hour. Turn off the oven and leave the pavlova in the oven to cool completely (about 1 hour).
Burnt Pineapple
Prepare Pineapple
Cut the pineapple into thick slices and remove the core. You can also cut the slices into smaller rings if you prefer.
Caramelize Pineapple
In a skillet over medium heat, melt the butter. Sprinkle the brown sugar over the pineapple slices and place them in the skillet. Cook for about 2-3 minutes on each side until caramelized and slightly charred.
Cool
Remove the pineapple from the skillet and let it cool slightly before serving.
Chantilly Cream
Whip Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
Chill
Chill the Chantilly cream in the refrigerator until ready to serve.
Assembly
Layer Pavlova
Once the pavlova has cooled, place it on a serving platter. Spoon the whipped Chantilly cream into the center of the pavlova.
Top with Pineapple
Arrange the burnt pineapple slices over the cream.
Garnish with Pistachios
Sprinkle the chopped pistachios over the top for added crunch and flavor.
Serve
Slice and serve immediately, enjoying the contrast of textures and flavors.