Name: Brown Sugar Pavlova with Coconut Mascarpone and Roasted Pineapple
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 5 egg whites (cold, not warmed); ½ teaspoon kosher salt (optional); 2 vanilla beans (split lengthwise and seeds scraped out); ¾ cups granulated sugar; 1¼ cup dark brown sugar; 2 teaspoons potato starch; 1 teaspoon white wine vinegar; Coconut Mascarpone (recipe follows); Garnish: Roasted Pineapples (recipe follows, chopped macadamias, and toasted coconut ); 1 cup heavy whipping cream; 2 tablespoons sugar; ½ cup mascarpone cheese; ½ cup shredded coconut (toasted); ½ vanilla bean (split lengthwise and seeds scraped out); 1 ripe pineapple (cored and peeled); ⅓ cup brown sugar; 3 tablespoons butter; 1 vanilla bean (split lengthwise and seeds scraped out); ¼ cup dark rum or orange juice.

Brown Sugar Pavlova with Coconut Mascarpone and Roasted Pineapple

Brown sugar adds a toffee flavor to pavlova. I love this version with fragrant pineapple and creamy mascarpone. If you can’t find mascarpone, use cream cheese.

Brown Sugar Pavlova with Coconut Mascarpone and Roasted Pineapple

Prep Time 10

Cook Time 1 30

Total Time 1 40

Print Recipe Pin Recipe

Servings

Ingredients

5 egg whites cold, not warmed
½ teaspoon kosher salt optional
2 vanilla beans split lengthwise and seeds scraped out
¾ cups granulated sugar
1¼ cup dark brown sugar
2 teaspoons potato starch
1 teaspoon white wine vinegar
Coconut Mascarpone recipe follows
Garnish: Roasted Pineapples recipe follows, chopped macadamias, and toasted coconut
1 cup heavy whipping cream
2 tablespoons sugar
½ cup mascarpone cheese
½ cup shredded coconut toasted
½ vanilla bean split lengthwise and seeds scraped out
1 ripe pineapple cored and peeled
⅓ cup brown sugar
3 tablespoons butter
1 vanilla bean split lengthwise and seeds scraped out
¼ cup dark rum or orange juice.

Instructions

PAVLOVA
Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.
Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.
Gently fold potato starch and vinegar into meringue with a spatula.
Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It’s not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.
Bake pavlova at 250°F for 1½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.
Place pavlova on a serving platter and dollop coconut mascarpone on meringue. Arrange pineapple on top and garnish with chopped macadamias and toasted coconut.
COCONUT MASCARPONE
With a mixer, or by hand, whip cream and sugar in a chilled bowl with chilled beater until soft folds forms.
Fold whipped cream into mascarpone cheese. Fold in coconut and vanilla bean seeds.
Keep chilled for up to 1 day before using.
ROASTED PINEAPPLE
Preheat oven to 400°F.
Place pineapple, sugar, butter, vanilla, and rum or orange juice in a baking dish. Roast pineapple, in a 400°F oven, for 30 minutes until browned and very fragrant. Occasionally spoon pan juices over fruit during cooking.
Remove form oven and cool pineapple before cutting into bite-size pieces. Use to top Brown Sugar Pavlova.