Skip to main content

Brown Sugar Pavlova with Coconut Mascarpone and Roasted Pineapple

brown sugar pineapple pavlova

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 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 

Coconut Mascarpone

  • 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

Roasted Pineapple

  • 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.



1. 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.

2. 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.

3. Gently fold potato starch and vinegar into meringue with a spatula.

4. 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.

5. 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.

6. Place pavlova on a serving platter and dollop coconut mascarpone on meringue. Arrange pineapple on top and garnish with chopped macadamias and toasted coconut.


1. With a mixer, or by hand, whip cream and sugar in a chilled bowl with chilled beater until soft folds forms.

2. Fold whipped cream into mascarpone cheese. Fold in coconut and vanilla bean seeds.

3. Keep chilled for up to 1 day before using.


1. Preheat oven to 400°F.

2. 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.

3. Remove form oven and cool pineapple before cutting into bite-size pieces. Use to top Brown Sugar Pavlova.