12 Large Pavlovas or 24 Mini Pavlovas

Vanilla Pavlova

  • 8 Egg Whites
  • 2 cups Sugar
  • 1 ¼ tsp Vanilla Extract
  • 2 tsp White Vinegar
  • 1 TB Cornstarch

Lime Gelee

  • 2 cups Lime Juice
  • ½ cup Sugar
  • 1 TB Gelatin

Grilled Pineapple Relish

  • 1 Pineapple
  • 3 TB Honey
  • ¼ cup Pineapple Juice
  • 1/3 cup Sugar
  • 5 TB Lime Juice

Coconut Pastry Cream

  • 32oz Coconut Milk
  • 1 TB vanilla extract
  • 5 whole eggs
  • 2 egg yolks
  • 1 ½ cups sugar
  • ½ cup cornstarch
  • 1/4 tsp kosher salt
  • 4 ounces shredded, toasted coconut or to taste

To Serve

  • ½ Pineapple, very thinly sliced across
  • Pineapple Sorbet or Lime Sorbet
  • Lime Zest

First, make the pavlova. Heat oven to 350°F. Combine cornstarch, vinegar, and vanilla extract; set aside. In the bowl of a stand mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form before slowly adding the sugar until medium peaks form. Add cornstarch mixture to egg whites; continue beating until very stiff and glossy peaks form, about 5 more minutes. Spoon the mixture in large dollops onto a pan covered with a parchment paper sheet. Transfer meringue to the oven and reduce oven temperature to 215°F; bake for 1 hour and 15 minutes. Once cool, gently peel from parchment paper and store in an air tight container.

Second, make the lime gelee. Add the gelatin to the lime juice and allow to bloom. Add the lime mixture and the sugar to a small saucepan over medium heat. Whisk vigorously for four minutes, until sugar is dissolved and the mixture starts to set. Allow to cool and set aside.

Next, make the pineapple relish. Clean the pineapple and slice into ½” slabs. On a very hot grill, grill the pineapple on both sides, about 10-15 minutes, turning every 3 minutes or so. Remove from grill. Once cool, chop into a fine dice and mix with juices, honey, and sugar. Cook in a small saucepan over medium heat until sauce is reduced and transparent. Cool and set aside.

Finally, make the pastry cream and pineapple chips. Add the coconut milk to a saucepan and warm it over medium heat. Whisk in the eggs, sugar, and cornstarch, whisking with each addition. Once incorporated, whisk in the coconut shreds and whisk until thickened. To make chips, cook the pineapple on a silpat sheet in a 255 degree oven for 1 hour. Allow to cool completely.

To serve, add the lime gelee to the plate and top with meringues. Pipe pastry cream atop the meringue and spoon the pineapple relish on top. Garnish with the pineapple chip and lime zest. We serve this dish with homemade pineapple sorbet, but you can serve with vanilla ice cream, storebought lime sorbet or pineapple sorbet.