The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26586/pina-pavlova

LifestyleFOOD.com.au

Be the hero of your next family gathering by whipping up this five-tiered saffron-tinted pavlova in the shape of a pineapple.

Ingredients

  • Meringue

  • 8 egg whites – at room temperature

  • Pinch cream of tartar

  • Pinch salt

  • 2 tsp white vinegar

  • 440g white caster sugar

  • Pinch saffron – soaked in 1 tablespoon hot water

  • Roasted pineapple

  • 1 large ripe pineapple

  • 1 small ripe pineapple

  • 125g caster sugar

  • Juice 2 oranges

  • 2 tbsp aged rum

  • Lemon mascarpone cream

  • 8g gelatin sheets

  • 120ml pure cream

  • 100g sugar

  • Zest and juice of one large lemon

  • 1kg mascarpone

  • Vanilla cream Chantilly

  • 600ml whipping cream

  • 1 tsp vanilla bean paste

  • 3 tbsp pure icing sugar

  • Citrus mint syrup

  • 75g raw caster sugar

  • 75g water

  • 1 cup fresh mint leaves

  • juice of 1 lemon

  • One piece of lemon peel

  • One piece of orange peel

  • Decorations

  • Mint sugar

  • 1 handful mint leaves

  • ¼ cup raw sugar

  • Lemon apple balls

  • 3 firm-fleshed apples – e.g. pink lady

  • Juice and zest of one lemon

  • ½ cup caster sugar

  • ½ cup water

  • fresh mint leaves

  • Pulled green sugar top  

  • 1 ¼ cups caster sugar

  • 100ml water                                          

  • Mint green food colour

  • 1 tsp lemon juice

Method

  • 1.

    Soak the saffron in the hot water and set aside. Preheat oven to 150°C, fan forced. Place 3 racks evenly in the oven.

  • 2.

    Mark out six circles on baking paper using a pencil and cake tins as a guide (I used the following decreasing sizes - 20cm, 18cm, 16cm, 12cm and 10cm). Turn paper pencil side down.

  • For the meringue:

  • 1.

    Rub a little vinegar around the mixing bowl and on the whisk using a paper towel.

  • 2.

    Separate eggs and place the whites in the mixing bowl with salt and cream of tartar. Reserve 4 yolks for custard.

  • 3.

    Start to slowly beat the whites to a soft peak, increasing speed as you go. Once soft peaks have been reached add the sugar 1 tablespoon at a time until mixture is thick and glossy and no sugar grains remain. Don’t overbeat.

  • 4.

    Fold in ½ to 1 tablespoon of saffron and vinegar.

  • 5.

    Spoon into a piping bag with large round nozzle. Pipe out circles on the marked-out baking paper, leaving space for a border. Make a border of round blobs using an upswept motion to create a peak to look like pineapple skin. Repeat for all the circles. Bake at 120°C for 1-1 ½ hours. Switch off oven when done and leave meringue to cool and harden.

  • For the roasted pineapple:

  • 1.

    Peel, remove core and slice pineapple into 1cm slices. Place pan over moderate heat.

  • 2.

    Place pan over moderate heat.

  • 3.

    Sprinkle sugar over, add sliced pineapple, juice and rum. Add water as needed to stop burning. Turn and rotate slices carefully whilst the pineapple is cooking. When caramelised, turn off heat and take pineapple rings out to cool.

  • For the lemon mascarpone cream:

  • 1.

    Soak gelatin leaves for 10 minutes. Heat cream and sugar. Remove from heat and stir in gelatin leaves until dissolved. Cool. Mix mascarpone with zest and juice until just smooth. Fold in gelatin mixture. Chill in a tray.

  • Chantilly cream:

  • 1.

    Beat cream with other ingredients until just stiff peaks. Chill.

  • Citrus mint syrup:

  • 1.

    Boil together water, sugar, juice and peel. Move from heat and add mint leaves and apple balls (see below). Infuse 20 minutes. Remove the apple balls and set aside. Use a stick blender to puree mint mixture. Strain into a jug and chill. If too thin, boil down to a thicker syrup.

  • Lemon apple balls:

  • 1.

    Peel the apples and use a melon baller to make round ball of apple.

  • 2.

    Drop balls into the hot citrus syrup at the same time as adding the mint leaves and leave to infuse.

  • 3.

    Remove the balls before pureeing the mint citrus syrup.

  • Mint sugar:

  • 1.

    Pound ingredients in a mortar and pestle until you have a green sugar.

  • Pulled sugar:

  • 1.

    Boil sugar and water. Add lemon juice and colour once boiling. Boil to 148°C.  Use heatproof gloves and pour the sugar onto a silicon mat. As it is cooling, lift the edges of the sugar and bring toward the middle of the pile.  When it starts to cool, and become firm enough to lift, pick it up and start pulling the sugar about 20 times or until satiny. Pull off long pieces for the pineapple top and set aside in a non-humid place to harden. Join pieces at the base to form the pineapple top either with toffee or using a blow torch to melt it a little (be very careful!).

  • To assemble:

  • 1.

    Starting with the biggest meringue, spread a layer of lemon mascarpone on top followed by a layer of whipped cream. Arrange pineapple halves along the outer edge and any broken pieces in the middle. Drizzle over a spoon of mint citrus syrup. Sprinkle mint sugar around the edge.

  • 2.

    Continue to stack and layer with smaller meringue circles as you reach the top.

  • 3.

    Layer mascarpone and a whole pineapple ring only on the top. Place the pulled sugar crown in the middle of the ring and stack the apple balls around it (they also help to support it).

  • 4.

    Chill the pavlova to prevent it collapsing!

  • 5.

    Decorate with additional fresh mint if desired.

  • 6.

    Present on a footed cake stand to lots of hungry pavlova eaters

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 375kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 54g
  • Sugar 51g
  • Sodium 143mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department.

 

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