Pay tribute to the mighty pineapple with this four-tiered pavlova.
For the meringues:
Preheat oven to 180°C.
Line 3 baking trays with baking paper. Draw 4 circles with a diameter of roughly 20cm. Draw one circle with a diameter of about 15cm, and one with a diameter of about 10cm. Draw two sets of leaves that interlock.
Separate the egg whites and place into a mixing bowl with the salt.
Mix until soft but not dry peaks.
Start gradually adding the sugar.
Mix until all the sugar is incorporated and the mixture is glossy.
Add cornflour and vinegar.
Place meringue into piping bag, and pipe the outline of the circles.
Make the outline of the smallest circle quite high (so it’s almost like a bowl).
Mix a small amount of meringue with the leaf green food colouring, and pipe the outline and fill the leaves.
Use a spatula to spread the remaining meringue in the circles.
Place macadamias in food processor and pulse until roughly chopped
Sprinkle these over the top of each of the meringues.
Turn oven down to 140°C. Bake for about 60-75 minutes. Once time has elapsed, allow to cool in oven for about 15 minutes.
For the smaller meringues:
Repeat same meringue procedure in a separate bowl.
Place into piping tip fitted with closed star tip, with food colouring painted on the sides of the piping bag prior to filling.
Pipe small stars onto a baking tray lined with baking paper.
Also, slice fresh pineapple into half cm-thick slices and place on another baking tray.
Place these two trays into the oven at 140°C until the meringues are dry to touch. If possible, turn pineapple over.
Place the passionfruit contents, butter, egg yolks and sugar into a saucepan.
Heat over medium heat until the butter melts and the mixture thickens.
Remove from heat and place in freezer to cool down before placing onto cream.
Place in bag so that it can be piped/drizzled across each layer.
Cream and toppings:
Whip cream until it is quite thick and add a small amount of vanilla.
Slice strawberries into thin slices.
Slice the pineapple once it has been taken out of the oven.
Spoon whipped cream onto a layer of meringue.
Place some sliced strawberries, bananas and then pineapple onto alternating layers.
Drizzle passionfruit curd over the fruit and cream.
Repeat for each layer, then place the smaller disc on the top without covering it completely with cream – to show the toasted macadamias.
Fill the top disc with cream and stand the two interlocking leaves into this cream.
Dip the small meringues into some cream and attach to the side of the pavlova to look like the sides of a pineapple.
*This recipe has not been edited or tested by the Bake Off Food Department.
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