Description
This tropical pavlova is crisp on the outside, fluffy on the inside, and topped with juicy pineapple and floral hibiscus syrup. It is the ultimate summer dessert that looks fancy but feels effortless.
Ingredients
-
4 large egg whites (120 g)
-
1 cup granulated sugar (200 g)
-
1 teaspoon white vinegar
-
1 tablespoon cornstarch
-
1 teaspoon vanilla extract
-
2 tablespoons dried hibiscus petals
-
1/2 cup water (120 ml)
-
1/4 cup sugar (50 g)
-
1 cup heavy whipping cream (240 ml)
-
2 tablespoons powdered sugar (15 g)
-
1 cup fresh pineapple chunks (165 g)
-
1/4 cup toasted coconut flakes (20 g)
Instructions
-
Preheat oven to 250°F and line a baking sheet with parchment paper.
-
Beat egg whites until soft peaks form, then gradually add sugar and whip to stiff glossy peaks.
-
Fold in vinegar, cornstarch, and vanilla extract gently.
-
Shape meringue into a circle with a shallow center well.
-
Bake for 75 to 90 minutes, then cool completely in the oven with the door slightly open.
-
Simmer hibiscus petals with water and sugar for 5 minutes, strain, and cool.
-
Whip heavy cream with powdered sugar until soft peaks form.
-
Top cooled pavlova with whipped cream, pineapple, hibiscus syrup, and toasted coconut before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American