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.
This pineapple curd is absolutely in.credible.
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
- 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
- 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
- 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.
- 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!
and you always do!