Make these mini pineapple pavlovas for your next summer party

Wandering Whisk Bakeshop proprietor Jennifer Jacobs is thought for her decadent and colourful buttercream desserts, French macarons, cream puffs and cookie sandwiches. However do you know that the self-taught cake designer and pastry professional additionally makes a imply pavlova?

“Florida summers are scorching, so I’m all the time on the lookout for a light-weight and refreshing dessert to serve once I’m entertaining,” Jacobs mentioned.

Jacobs got here up with this recipe whereas working at her bakery in Pinellas Park, the place she commonly hosts popup occasions and works on customized orders. These miniature pineapple curd-filled pavlovas, a meringue-based dessert with a crunchy exterior and smooth and ethereal inside, are flavored with coconut and naturally gluten-free.

“Pavlovas look difficult however are literally fairly easy to arrange,” Jacobs mentioned. “They are going to undoubtedly make an announcement in your desk.”

Mini Piña Colada Pavlovas

Makes roughly one dozen.

For the pavlovas:

4 egg whites, at room temperature (save the egg yolks for curd)

¾ cup granulated sugar

2 teaspoons coconut extract

1 teaspoon cornstarch

1 teaspoon lemon juice

In a stand mixer fitted with the whisk attachment, beat the egg whites on excessive till foamy, about 1 minute. Steadily add the sugar, one spoonful at a time. Proceed to beat till the meringue reaches stiff peaks, about 5 to six minutes.

Take away the bowl from the mixer. Utilizing a rubber spatula, fold in coconut extract, cornstarch and lemon juice. Take care to not deflate the meringue.

Utilizing an ice cream or cookie scoop, scoop out the meringue into 12 equal dollops onto a baking sheet. Use the again of a spoon to create somewhat nest within the center. (This may maintain the curd in place.)

Bake at 250 levels for about 45 to 60 minutes. Flip off the oven and depart the meringues in there for an extra half-hour. Take away from the oven and let cool.

For the pineapple curd:

4 egg yolks

¼ cup pineapple juice

½ cup granulated sugar

¼ teaspoon salt

5 tablespoons unsalted butter, chilly and cubed

For topping:

Toasted coconut, for garnish

Pineapple slices, for garnish

Mix egg yolks, pineapple juice and sugar in a saucepan. Cook dinner over medium warmth, stirring always with a whisk till the combination is thick sufficient to coat the again of a spoon and registers 160 levels on a sweet thermometer, about 4 to six minutes.

Take away from warmth and add salt and butter, one piece at a time, stirring till clean. Pressure by means of a positive sieve right into a bowl.

Cowl the curd with plastic wrap, urgent it straight onto the floor of the curd. Refrigerate till chilled and set, a minimum of 2 hours and as much as 1 day.

To assemble the pavlovas, high each with a hearty scoop of curd. Add toasted coconut and a slice of pineapple. Be happy so as to add contemporary berries or another fruit desired.