Grilled Pineapple Pavlova

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Step 1.

Heat the oven to 150°C/302°F. Line a large baking tray with baking paper.

Step 2.

Separate your egg whites into a clean bowl - any grease in the bowl will stop the whites from properly whipping up.

Step 3.

Starting on a slow speed, use an electric whisk to whip up the egg whites. Once they begin to turn white and frothy increase the whisk speed and continue whisking until they just hold their shape. When the egg whites get to this stage, gradually add the sugar, 1 tbsp at a time. Whisk for a few seconds in between until you have a glossy, shiny meringue with peaks that hold.

Step 4.

Once all the sugar has been added, spoon in the cornflour, white wine vinegar/lemon juice and vanilla extract and briefly whisk to combine. Using a metal spoon dollop your meringue mixture onto the middle of your lined baking tray. Use the spoon to spread the meringue into a rough circle around the size of a pasta bowl, making a divet in the middle of the pavlova where your yoghurt will sit.

Step 5.

Bake for 10 minutes, then turn the oven temperature down to 120°C/248°F and continue to cook for 2-2 1/2 hours until the pavlova is cooked through. You will know it is done as it will come away from the paper easily. Once cooked, leave to cool.

Step 6.

Pour the pineapple juice into a small saucepan over a high heat. Leave to bubble for 20-25 minutes until the liquid has evaporated and the juice has reduced to a syrup that coats the back of your spoon. Keep a close eye on the juice for the final 5 minutes, as it will look like it’s not doing anything and will go from watery to syrupy in a matter of seconds

Step 7.

Meanwhile, heat a grill or griddle pan to maximum.

Step 8.

Cut the skin off the pineapple, cut into quarters lengthways then slice into wedges. If grilling, place the pineapple on a baking tray and slide under the grill for around 12 minutes, turning the tray around halfway, until the pineapple is nicely charred. If on a griddle, fry for around 3 minutes on each side.

Step 9.

All of these components can be done in advance (even the day before). Assemble just before you eat.

Step 10.

Spoon on the coconut yoghurt then top with the pieces of grilled pineapple, drizzle over the pineapple syrup and tear over the mint leaves. Then tuck into this naughty little pavlova.

For a better texture for your meringue use a couple days old egg whites (around 3-4 days old).

4 Egg Whites
240g Caster Sugar
2 Tsp Cornflour (Optional)
1 Tsp White Wine Vinegar or Lemon Juice
1 Tsp Vanilla Extract
500ml Pineapple Juice
1 Small Pineapple
300g Coconut Yoghurt
Handful of Mint Leaves