Pineapple and Ginger Pavlova
25 minutes preparation, 1h cooking
Heat oven to 140C/120C and cut a piece of baking parchment large enough to line your biggest baking sheet.
Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Spoon 10 mounds of meringue onto the parchment. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
Put the pineapple, sugar and ginger in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
When you’re ready to serve, place the meringues on a plate. Pour the cream into a bowl, and add the zest. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some pineapple.
- 4 large egg whites
- 220g white sugar
- For the topping:
- 1/2 Del Monte Gold Pineapple, peeled, cored and diced
- 2 small clementines, zested, then peeled and sliced
- 75g caster sugar
- 300ml whipping cream
- 1 tsp ground ginger