The addition of spicy chilli, tangy lime and fresh pineapple really livens up these mini pavlovas for a refreshing summer treat.
Valli Little’s recipe for chilli pineapple mini pavs is one of 120 recipes in this latest delicious cookbook, Love to Eat.
Recipe and images from ‘delicious – Love to Eat’, by Valli Little, ABC Books, $39.99
Ingredients
4 egg whites
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
110g unsalted butter
30g demerara sugar
½ pineapple, peeled, cut into 3cm pieces
pinch of dried chilli flakes
300ml thickened cream
2 tbs icing sugar
finely grated zest and juice of ½ lime
Method
Preheat the oven to 140°C. Line a baking tray with baking paper.
Place eggwhites and caster sugar in a bowl over gently simmering water. Using a large balloon whisk, whisk for 6 to 8 minutes until the sugar dissolves. Transfer the mixture to the bowl of an electric mixer and whisk until thick and glossy.
Using a metal spoon, fold in the cornflour and vinegar. Place 6 dollops of meringue on prepared tray, making a shallow indent in the centre of each one. Bake for 1 hour, then turn off the oven and leave meringues in the oven with the door propped open until the oven is cold, or overnight.
Melt butter in a frypan with the demerara sugar over medium heat, stirring until the sugar dissolves. Add pineapple and cook, turning, for 8 to 10 minutes until the pineapple softens and the sauce starts to thicken. Add chilli, then remove from heat and set aside to cool.
Whisk cream with the icing sugar to soft peaks, then whisk in lime zest and juice. Dollop cream mixture onto each meringue and top with chilli pineapple to serve.
Makes 6
