Piña colada pavlova with pineapple flowers

Pineapple pleasure!

Serves: 4
Preparation time: 25 minutes
Baking time: 1 – 1½ hours, plus cooling time
Oven temperature: 160°C

You will need
• 4 large egg whites
• 15ml lemon juice
• 200g castor sugar
• 3ml pineapple or coconut essence
• 15ml cornflour
Filling
• 100g castor sugar
• 50ml strained granadilla pulp
• 1 pineapple, cut into small pieces
• 25ml white rum
• 150ml fresh cream
• 100ml coconut cream, chilled
• shaved coconut
• pineapple flowers (see instructions below)

1 Pavlova Draw four circles onto baking paper. Place on a baking tray.

2  Whisk the egg whites and lemon juice together until stiff peaks form. Add the castor sugar gradually, one spoonful at a time. Whisk well between each addition. Once all of the sugar is added, add the essence and whisk for about two to three minutes, until very thick and glossy. Sift the cornflour over the mixture and fold in gently.

3 Spoon the mixture onto the prepared baking trays in neat circles. Put in the oven and reduce the heat to 120°C. Bake for 1 to 1¹/₂ hours. Turn the oven off and leave for a few hours or overnight until the meringues are cool.

4 Filling Heat the castor sugar and granadilla together over a gentle heat. Once the sugar has dissolved, simmer for five minutes. Add the pineapple and simmer for two to three minutes, until tender. Add the rum. Remove from the heat. Cool completely then refrigerate until ready to serve.

5 Whip the cream and coconut cream until stiff. Spoon onto pavlovas. Top with fruit and syrup. Garnish with shaved coconut and pineapple flowers.

To make pineapple flowers
Peel the pineapple. Use a small sharp knife to cut any marks out of the pineapple flesh. Slice as thinly as possible. Place onto a baking tray lined with baking paper. Dry out in an oven preheated to 105°C for half an hour. Turn the slices over and bake for another 30 minutes. Remove from the baking tray and place into cupcake pans. Return to the oven to dry out completely for a further half an hour.