Author and spirits skilled Tammie Teclemariam likes to drizzle a basic Marsala zabaglione over this cloudlike pineapple pavlova. Not solely does the pillow of meringue make for a formidable base for the tropical fruit salad—it additionally makes use of up all of the whites leftover from whipping up the aromatic and frothy Italian custard. Whereas the meringue could also be made forward of time, the feel of the zabaglione is at its greatest proper off the range. If prepping the elements forward of time, maintain off on ending the sauce and whipping the cream till simply earlier than serving.
Featured in “Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal.”
Zabaglione Pavlova with Pineapple and Black Pepper
Alternating layers of frothy custard, crisp meringue, and silky whipped cream make the ethereal base for this tropical show-stopper.
Yield: serves 8
Time:
2 hours half-hour
For the meringue:
- 6 giant egg whites
- Pinch of cream of tartar
- 1½ cups sugar
- 2 tsp. cornstarch
For the zabaglione:
- 6 giant egg yolks
- ¼ cups plus 2 Tbsp. sugar
- ¼ cups plus 2 Tbsp. dry Marsala
For the pavlova:
- 1 ripe pineapple, peeled and reduce in ½-in. cubes. (about 4 cups)
- 2 tsp. freshly floor black pepper
- 2 tsp. finely grated lime zest
- 2 cups heavy cream, whipped to medium-stiff peaks
Directions
- Preheat the oven (with one among its racks positioned within the heart) to 250°F. Line a big rimmed baking sheet with parchment paper and set it apart.
- Make the meringue: In a stand mixer fitted with the whip attachment, beat the egg whites on low velocity till foamy. Add the cream of tartar, enhance to medium velocity, and proceed beating till the whites attain delicate peaks. With the mixer nonetheless operating, step by step add sugar to the bowl one tablespoon at a time till there’s a few tablespoon left. Stir the cornstarch into the remaining sugar and whisk to mix after which add the cornstarch-sugar combination to the mixer to mix. (The meringue must be mild and really shiny and may maintain stiff peaks.)
- Utilizing a silicone spatula, flip the meringue out onto the middle of the lined baking sheet. Utilizing an offset spatula or the again of a big spoon, unfold the meringue out right into a 10-inch circle of even thickness. Switch to the oven and bake for 1 hour and half-hour, then flip the oven off. Go away the pavlova within the oven till it has cooled fully, no less than one and as much as 24 hours.
- In the meantime, make the zabaglione: In a medium metallic bowl, whisk collectively the egg yolks, sugar, and Marsala till totally mixed.
- Convey two inches of water to a simmer in a medium pot. Place the bowl with the yolk combination over the pot, taking care that the water doesn’t come into contact with the underside of the bowl. Prepare dinner, whisking vigorously and repeatedly, till the sauce turns pale yellow and really foamy and practically triples in quantity, 7–8 minutes. Take away the bowl from the warmth and proceed whisking for an additional minute. Use instantly, or divide between 6 dessert bowls and serve at room temperature.
- Simply earlier than you propose to serve, assemble the pavlova: To a medium bowl, add the pineapple, black pepper, and lime zest and toss to mix. Switch the cooled meringue to a big, flat plate. Utilizing a big spoon, scoop the whipped cream over the meringue and easy into a good layer. Pour the zabaglione excessive, then mound the pineapple combination within the heart and serve.
