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brown sugar pineapple pavlova

Brown Sugar Pavlova with Coconut Mascarpone and Roasted Pineapple

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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Servings

8 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.