It’s been some time since I am experiencing a dessert addiction period! I always liked desserts, mostly preparing them than eating them. The greatest pleasure for me is the preparation of a dessert recipe than, at the end result, the pleasure of eating it itself. That’s why I created the “small sins” category in my blog, to share with you these small pleasures (it is no coincidence that this category began with a pavlova recipe about 1 year ago!). But lately, I find myself looking for dessert recipes more often. Maybe it has to do with the situation in which we live in and we end up looking for small pleasures more often, in order to, even temporarily, improve our mood. So, in my quest for colorful, rich flavors and aromas, I created this caramelized pineapple, ginger and roasted hazelnuts pavlova, decorated with caramel crystals.
It’s an unusual recipe for pavlova and gets out of the ordinary. I set it up by taking pieces from various recipes found in old magazines. The result vindicated me, it was really great! Keep this recipe and make it in one of your festive parties. It will amaze you!
You can find thousands of meringue recipes. I’ve tried many of them, some successfully, others not. This one, I made as simply as I could, only egg whites and sugar. It end up being the most fluffy and more airy meringue I have ever made, and believe me, I have made many! I want to believe that it was not simply a matter of luck .. 🙂
The bowl in which you will beat the meringue should be completely dry and without a trace of fat, otherwise it will not be fluffy enough.
Beat the egg whites on medium-low speed at the beginning, to become fluffy. When you begin to acquire volume and rise, increase the speed to medium-high. Once the egg whites are mostly whipped, that’s when you add the sugar very slowly. The properly whipped meringue is glossy and smooth with the consistency of shaving foam. Also, if it is correctly whipped, it will not fall if inverting the bowl. This is a trick to see if it is ready.
As for the shape, I prefer “thoroughly sloppy”! Using two spoons form the base and then “build” the sides. Of course, you can use a piping bag to have a more formed result.
It is preferable to bake the meringue the day before, because it takes a long time to cool.
Total time: 2 hours & 45 minutes
- 4 egg whites from large eggs, at room temperature
- 180 g. / 6.3 oz. granulated sugar
- 250 ml cream, 34% fat or vegetable cream, cold
- 2 tablespoons icing sugar
- 7-8 thin slices of fresh pineapple (about 320 g./11.3 oz.), cut into small pieces
- 1/3 cup (80 ml) pineapple juice
- 250 ml dry white wine
- 40 gr. / 1.4 oz. light brown sugar
- 4 cm. fresh ginger root, grated
- 50 g./1.8oz. hazelnuts, coarsely chopped
- Preheat oven to 100o C /212o F.
- Lay a baking tray with greaseproof paper and draw on it a circle of a 20 cm diameter.
- Beat the egg whites on medium-low speed at the beginning, until opaque and frothy. Increase speed to medium-high and beat egg whites until thick and voluminous. When the meringue is almost ready, sprinkle sugar into it.
- Spread the meringue onto the paper, using the circle that you draw as your guide. Using two spoons build the sides of the meringue, as if you make a bowl that is.
- Bake it for about 2.15′-2.30 ‘until it is soft, dry and firm. Turn off the oven and leave to cool in the oven with the door slightly opened.
- Meanwhile, prepare the caramelized pineapple. In a heavy-bottomed saucepan or a frying pan like this, add wine, juice, grated ginger and brown sugar. Let simmer until the volume is reduced and become a golden syrup. Remove from heat and add the pineapple. Mix well and allow cooling. Store it in the refrigerator until serving.
- Put the chopped hazelnuts in a nonstick pan and roast them on low heat, shaking constantly for a few minutes, until slightly brown and flavorful. Leave to cool.
- Beat the cream with the icing sugar until it is whipped. Keep in the refrigerator.
- To serve, place the meringue on a serving base as IKEA’s ARV BROLLOP and spread the whipped cream on the meringue. Then spread the caramelized pineapple and its syrup on top of whipped cream and sprinkle with toasted hazelnuts. Decorate with caramel glass and enjoy.
Lay an oven sheet with aluminum foil (Caution, NOT parchment paper) and sift over a moderately thick icing sugar layer. Put to warmed grill until it becomes a golden liquid. Be very careful, it won’t take more than 2-3 minutes. Remove from the oven and let it cool down well. Break into irregular pieces and decorate your dessert. If you have leftover caramel crystals you can store in an airtight container.
Today’s recipe posted for my candidacy in the “Food Blog Awards 2015”, particularly in the “Best Design & Site Architecture” category. If you would like to vote for me, login to your facebook account and click here. You should click the “like” button below the text. Thank you! 🙂
PS. On Saturday I had the pleasure to cook for IKEA’s visitors, for the 2nd challenge of the Food Blog Awards and I admit it was a unique experience. The chocolate granola bars were a hit! Details and a small video from the event will be posted in a few days. For now you can see some photos in the blog’s facebook page.