Piña colada pavlova
Serves 8 | prep 20 mins | total time
For the meringue
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the topping
- 300ml double cream
- 1 x 250ml carton coconut cream, refrigerated for at least 4 hours
- 1½ tbsp white rum or Malibu
- 3-4 tbsp icing sugar
- 1 medium ripe pineapple, peeled and cut into triangles
- a handful of red maraschino flavour cocktail cherries
- 3 coconut pieces (from a 100g pack), thinly sliced
- zest of 2 limes
Before making the topping, the coconut cream needs to have been refrigerated for at least 4 hours. The meringue can be baked the day before; leave on its tray in a cold oven. The pavlova can be made and assembled up to 2 hours before serving; chill until serving.
- Preheat the oven to 120°C, fan 100°C, gas ½. Line a large baking sheet with baking parchment.
- Place the egg whites in a large, clean bowl. Using an electric whisk, and starting on a low speed at first, whisk the egg whites to stiff peaks, increasing the speed gradually. Once the egg whites are stiff, add the caster sugar, a tablespoon at a time at first, until half the sugar has been added. At this point you can add the remaining sugar in a steady stream, whisking until all the sugar has been incorporated and you have a glossy, stiff meringue. Add the cornflour and vinegar and whisk briefly to combine.
- Draw a 20-22cm circle in pencil on a sheet of baking paper, using a small dinner plate or cake tin of these dimensions as a guide. Dab a little meringue onto the paper (this helps it stick) then turn it pencil side-down onto a flat baking tray. Spoon the meringue onto the paper and spread it out gently with a spoon to form a circle. Make a dip in the centre and swirl the meringue around the edges using the handle of the spoon. Bake in the preheated oven for 1 hour. Once baked, turn off the oven, leave the door ajar and leave the meringue inside to cool.
- Once the meringue has cooled completely, use a large cake slice or spatula to carefully transfer it to a serving plate. To make the filling, place the double cream in a large bowl, and add just the thick coconut cream, leaving behind any coconut water in the bottom of the carton. You'll have about 175g-200g. Add the rum and icing sugar and whisk until the cream forms soft peaks.
- Pile the cream into the centre of the meringue, top with the pineapple, cherries and coconut slices and a generous grating of lime zest.