It’s getting really bright in here.
I hadn’t made a true pavlova since I developed the recipe for my cookbook, and I hadn’t made a simpler version either. That’s surprising, since I’m constantly thinking about marshmallow textures. This dessert is essentially one giant marshmallow: crisp on the outside, soft and pillowy inside, and topped with a silky pineapple curd.
And whipped cream — in my case coconut whipped cream, but use whichever whipped topping you prefer.
You + pavlova = faceplant.
Of course there’s an obligatory shot of meringue on the stand mixer whisk. It wouldn’t be a proper meringue post without one.
I realize I’ve been slightly obsessed with pineapple lately — maybe even more than with the fruit itself. I don’t mind cutting into a big pineapple to flavor everything in sight.
This pineapple curd is outstanding. It was my first time making a curd, and I almost ate it all straight from the bowl. I used strained pineapple puree — I blended fresh pineapple and pushed it through a fine-mesh sieve to remove any fibers — and the result is intensely bright and silky.
I wanted to use the curd for something special beyond spreading it on toast or spooning it over ice cream. I aimed for a dessert that felt elegant but was still easy and quick to assemble before a party — something pretty and bright that didn’t rely on lemon.
This would even work well as a Mother’s Day dessert — bright, fresh, and not fussy. It comes together without last-minute stress, which is always a bonus.
Several people asked how I cut kiwi into those little star shapes I used as a garnish. It’s simple: peel the kiwi, slice it, and cut each slice into the star shapes. Even if a few slices don’t come out perfect, it still looks charming and playful.
Adorable kiwi for the win.
Use any fruit you like with the pineapple curd — I’m already imagining strawberries alongside it. The pavlova’s exterior should be crisp and start to crack, while the interior remains soft and slightly chewy. The curd seeps into the cracks and mingles with the cream for bright pockets of flavor. I like to layer whipped cream, then curd, then more whipped cream for a pretty, delicious stack.
At a certain point it’s so pretty you almost don’t want to cut into it. Then you do, and it’s worth the mess.
Marshmallow Pavlova with Pineapple Curd
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Ingredients
pineapple curd
- 3/4 cup strained pineapple puree
- 1 cup sugar
- 3 tablespoons cornstarch
- pinch of salt
- 5 large egg yolks
- 6 tablespoons unsalted butter, at room temperature
pavlova
- 5 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- whipped cream or coconut whipped cream for topping
- kiwi fruit for serving
Instructions
pineapple curd
- In a saucepan, whisk together the pineapple puree, sugar, and cornstarch. Heat over medium-low, whisking, until the sugar dissolves.
- Place the egg yolks in a bowl and whisk in a few tablespoons of the warm pineapple mixture to temper them. Reduce the heat, then add the eggs back into the saucepan, whisking constantly. Cook over low heat, stirring, until thickened, about 10 minutes.
- Remove from heat and stir in the butter until melted. Pour the curd into a bowl, press plastic wrap directly on the surface, and let cool to room temperature. Refrigerate at least 4 hours.
- Note: to make strained pineapple puree, blend about 2 cups pineapple cubes until smooth, then pass through a fine-mesh sieve.
pavlova
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Beat the egg whites in a clean bowl until they begin to thicken. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff peaks form. Fold in the vanilla and cornstarch gently.
- Spoon the meringue onto the parchment and form a large circle, creating a shallow indentation in the center if desired. Bake 1 hour, until the exterior is firm and beginning to crack.
- Cool completely on a wire rack. To serve, top the pavlova with whipped cream, spoon on pineapple curd (you may not use all of it), add sliced kiwi and extra whipped cream. Slice carefully — it will be a bit messy but worth it.
Notes
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