Recipes

Pineapple Pavlova

Decorate rich, fluffy meringue with sliced oranges and edible, beautiful hibiscus blooms. Similar in shape to the hibiscus blossoms, artfully designed flowers made of dried pineapple lend another exotic touch.

Makes 16 servings

Ingredients

  • 8 large egg whites, at room temperature
  • 2 cups superfine sugar
  • 1 tbsp cornstarch
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 navel orange, peeled and thinly sliced
  • Dried pineapple flowers (see below)
  • Organic edible hibiscus flowers
  • Fresh mint, for garnish

Directions

  1. Preheat oven to 250°F. Position rack in center of oven. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. Bake 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 the pavlova cools, the outside may crack slightly.
  4. Once cool, carefully remove pavlova from baking sheet; place on serving platter. Spread whipped topping over center. Top with orange slices, dried pineapple flowers and fresh hibiscus flowers. Garnish with fresh mint, if desired.
  5. 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 2 to 3 hours or until dry but still pliable, turning once halfway through. While pineapple slices are still warm, drape them over the back sides of muffin tin cups; let cool.
  6. Hibiscus Blooms: Hibiscus sabdariffa, commonly known as roselle, is the most widely available variety for its edibility; it is traditionally used to make hibiscus tea. The mild tart flavor contrasts deliciously with the sweet, fruity pavlova.

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