Marshmallow Pavlova with Pineapple Curd.
It’s getting real bright up in here.
I haven’t made a REAL pavlova since developing the recipe for one in my cookbook. I haven’t made a fake pavlova either. And that’s completely insane considering my recipe brain revolves around marshmallow half the time. And this is one big marshmallow! With a crunchy outside, obviously. And rich, silky pineapple curd blanketing the top.
And whipped cream! In my case, coconut whipped cream. In your case, whatever kind of whipped cream you’d like.
You + pavlova = faceplant.
But first, would it really be a marshmallow post on a blog if there wasn’t an obligatory shot of meringue coming from your kitchenaid whisk? The answer is probably no.
I know I know I know, I am in complete pineapple overload here on the site. It might be even worse next week, so sorry I’m not sorry. I just am super into it right now. I think I love the flavor even more than the actual fruit at times. Don’t mind cutting up that large fruit and using it to flavor everything in my life one bit.
So.
This pineapple curd is absolutely in.credible.
Seriously.
I had to stop myself from eating it. This was my first time making curd of any kind – the only flavor that ever appealed to me has been grapefruit, but I think it’s the word – CURD – that was a total turnoff.
I mean, what an awful way for your mouth to move when describing something delish?
I wanted to do something super special with it. Something other than spreading it on toast, pouring it over ice cream, sandwiching it between cookies, filling donuts with it or stuffing it in cake layers. All of those things are super special to me, but this time I wanted really special.
Really special and easy. Something quick and fairly light that could be throw together before a party. Something that didn’t need a ton of attention.
Something pretty and something bright – that didn’t include lemon! Now that’s a challenge in April.
I mean, I’m even thinking Mother’s Day dessert! It’s a bit early, but most of you are probably normal and plan things out ahead of time. Instead of waiting until the day before and then having an extreme panic attack at 2AM because you can’t settle on your menu.
No clue what that’s like.
A bunch of you asked how I cut my kiwi into these fancy star things over on instagram. I kept seeing a few pop up on my instagram explore page and knew I wanted to include them in our Easter fruit salad – so I googled it! I came across this video and followed it exactly, just peeling my kiwi before.
It’s really super simple and even if you make a few extra slices or mess up, it still looks fun and cute.
Adorable kiwi FTW.
Any fruit and any flavors will due – I’m dreaming of strawberries with this pineapple curd. The outside is so crunchy, the most lovely meringue. The inside is still pillowy, almost kind of chewy. The curd seeps through the pavlova cracks and disperses throughout the entire dessert. I like to add some of the whipped cream directly on the pavlova, add the curd, and then put more whipped cream on top.
Layers of flavor! But then at a point, it gets so pretty that you don’t even want to eat it.
Until… you do.
Marshmallow Pavlova with Pineapple Curd
Ingredients
pineapple curd
- 3/4 cup strained pineapple puree
- 1 cups sugar
- 3 tablespoons cornstarch
- pinch of salt
- 5 large egg yolks
- 6 tablespoons unsalted butter, at room temperature
pavlova
- 5 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- whipped cream or coconut whipped cream for topping
- kiwi fruit for serving
Instructions
pineapple curd
- In a saucepan, whisk together the pineapple puree, sugar and cornstarch. Heat over medium-low heat, whisking, until the sugar dissolves. Place the egg yolks in a bowl. Whisk in a few tablespoons of the warm pineapple mixture, then reduce the heat and add the eggs to the saucepan, whisking the entire time. Cook over low heat until it thickens, stirring constantly, for about 10 minutes.
- Once thick, remove from heat and stir in the butter until it melts. Pour the curd into a bowl and press a piece of plastic wrap directly on top. Let it cool to room temperature, then refrigerate for 4 hours.
- note: to make the strained pineapple puree, I pureed about 2 cups pineapple cubes in a blender until smooth, then poured the mixture through a fine mesh sieve.
pavlova
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Add the egg whites to the bowl of your electric mixture. Beat on medium-high until they just start to get thick, then gradually add in the sugar, 1 tablespoon at a time, beating until the mixture is glossy and peaks are easily held. Carefully fold in the vanilla extract and cornstarch with a rubber spatula.
- Spoon the meringue onto the parchment, using the spatula to form it into a large circle. You can also make a few mini pavlovas instead of 1 large if you’d like. Try to create a small indentation in the center or leave it flat for topping. Bake for 1 hour – the outside should be firm and just starting to crack.
- Remove the sheet and set it on a wire rack until completely cool. To serve the pavlova, top it with whipped cream, the pineapple curd (you might not use ALL of it, it’s up to you. it will stay good in the fridge for a week or so!), kiwi and extra whipped cream. Cut into slices (it will be messy) and plate!
Notes
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49 Comments on “Marshmallow Pavlova with Pineapple Curd.”
This post is so lovely! Exactly what I needed after this week. And…the thought of pineapple curd is making me drool
so summery — I love it!! Ahhh … how I can’t wait for the warmer weather!!
Now this looks pretty perfect for spring. I love the idea of pineapple curd, I go crazy over pineapple every time I bring it in the house. I can’t wait to make this!
same! i can’t stop.
What a yummy mess!
Pavlova is my favourite thing my mom would make! And meringues. It looks mouth-watering!
this is funny because i don’t think my mom has ever even heard of pavlovas! she’s deprived. ;)
This is like all of our favorite things in one! Pineapple, marshmallow and (my all time favorite dessert) pavlova!! Love this, and it looks beautiful too!
How did you get the first ingredient—the strained pineapple puree?
hi kate! it’s in the recipe instructions – it’s just pineapple pureed and strained!
thank you for the video! That is WAY easier than I was anticipating. And this pavlova is stunning as always :)
right! it’s super simple, i think even easier if you don’t peel the kiwi because you can see the slices. i can’t do kiwi fuzz though.
Pineapple curd sounds like the most wonderful thing ever right now! I love making lemon curd, so I’m totally trying this! Everything about this post is so pretty!
i was not expecting to love it as much as i did!
DREAMY. love the prettiness and springy color.
I LOVE curd! I’ve made lemon, cranberry, strawberry, raspberry lime, and blood orange–you might say I’m a little obsessed. Pineapple is totally next now!
On the other hand, I’ve never made a pavlova. That’s definitely going to change soon. This is gorgeous and I love those starry kiwis!
blood orange? raspberry lime?! i need to do this!!
Ohh no, no, it looks like an angel, it will be the best taste I will have tasted, I think so
Oh wow this is so gorgeous! I’m hosting a dinner party next weekend and was trying to brainstorm a delicious but light dessert to serve after some gut-busting food, and as soon as this popped up in my RSS feed this morning, a light bulb went off in my head. Thanks for sharing! I’ll let you know how it goes!
yes this is super light! and you can absolutely make it ahead of time and then quickly assemble – or make individual portions. fun!
Hey, Jessica! Quick question–if I do decide to make the pavlova part ahead of time, how should I store it? Can I leave it out or should I wrap it in some plastic wrap after it cools?
I have never had a pavlova. Now just might be the time to start.
it sure is.
Pav is by FAR my favorite dessert—I make myself a big one every year for my birthday treat! Pineapple curd is genius and sounds so delicious. I must try it! xx
i love that!
I love the creative, spring-y-ness of this dessert! Way to go with the ideas, Jess!
I’ve never heard of pineapple curd but now I’ll never forget about it! This pavlova looks amazing!
This looks so bright and gorgeous – I bet it tastes that way, too! LOVE.
OMG. This is so vibrant and fun! I LOVE the idea of pineapple curd- mango curd is amazing too if you’re looking for another type of curd to make :)
hey girl this looks really good!
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— part time and full time free online jobs ,my neighbor’s sister makes $45 /hr on the computer . She has been out of work for 5 months but last month her pay check was $14523 just working on the computer for a few hours. original site
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holy cow, this is STUNNING!
Love how these recipes are so creative, like the pineapple curd! Looks like a very successful curd for your first time!! :)
What a gorgeous & light dessert! I love the bright colors. So perfect for spring!
Kari
http://www.sweetteasweetie.com
I’m obsessed (oh, how I loathe that word! but it’s the best fit!) with making homemade curd!! I’ve made a ton of different fruit curds, raspberry being my favorite of the non-citrus, but never pineapple. Didn’t even occur to me. I love how your mind works!!
Oh, and I LOVE pavlova too.
Um…why have I never considered pineapple curd before??? I heart all curds (except the word…and no, I’m weird and haven’t tried cheese curds despite wanting to). Rhubarb curd is the most fun, passion fruit curd (get the frozen passion fruit puree from a Hispanic grocery store, you’ll thank me…and put it in your smoothies), anything citrus curd…. so, so good. And as you said, you just want it with everything! My favorite is with Greek yogurt + something crunchy (coconut chips), but this pavlova is definitely a new top contender. OH! Closely related and I think you would love it is this Nigella Lawson recipe for her lemon meringue cake: https://www.nigella.com/recipes/lemon-meringue-cake Super easy and impressive and delicious! I make it for my father-in-law’s birthday every year since he loves lemon.
Kia ora from New Zealand – the spiritual home of pavlova :)
Pineapple curd derives from lemon curd, which is also known as lemon butter (here, anyway) and sometimes lemon cheese. You can also make lime curd, passionfruit curd, and kiwifruit curd.
Here, also the home of Kiwifruit, we have yellow kiwis, which are sweeter and softer, and have no fuzz so you *could* eat the whole thing – I gather that’s the idea. They taste wild, like a kiwi/mango/passionfruit hybrid….. Last year, some bright spark came up with a yellow kiwi with a tamarillo-red centre and these are visually stunning. You can find them all here: http://www.enzakiwi.com/enza-kiwifruit/
Enjoy :)
OMG! Pavlova is one of my favorite desserts and this version looks incredible!!! I love your fancy-pants kiwi, too. So cute!!
This looks like perfection. I’m allergic to pineapple, but I’d take a bite just to taste it all. And the beautiful kiwis are amazing! Is #kiwijealousy a thing??
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Just wanted to say, I ended up making this for my dinner party last night and it was amazing! My guests loved it, and I couldn’t stop licking the plate after the party was over. The combination of coconut cream + pineapple curd + meringue is genius. I even cut the kiwi in the star shapes and everyone oohed and aahed over it. Thanks for making me look like a rockstar!
How many individuals would this make?
Should I increase recipe for 6?
OMG 😱 I think we must be related! I’m all about the marshmallow and pineapple anything and now, I too am going to make that pineapple curd..lol.. I feel the same about the name. They could have called it a sauce or anything other than CURD.. I was just ewriting my grocery list when I saw this yay!! It’s now on my to do list ASAP! THANK YOU 😋
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Very disappointed, tasted the cornstarch. I should have gone with usual recipe using egg yolks only as thickener.. seemed like a good idea but it dulls pineapple taste
For the pineapple puree did you use fresh pineapple or canned?
Great recipe. Only negative feedback is that, both, the pavlova shell and the pineapple are very sweet. We decorated ours with thin like slices to cut that cloyingly sweet taste