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Piña colada pavlova


Serves: 8
timePrep time: 20 mins
timeTotal time:
Piña colada pavlova
Recipe by Jenna Leiter / Recipe photograph by Charlie Richards

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

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

Step by step

Get ahead
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.
  1. Preheat the oven to 120°C, fan 100°C, gas ½. Line a large baking sheet with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Pile the cream into the centre of the meringue, top with the pineapple, cherries and coconut slices and a generous grating of lime zest.

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