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    July 31, 2014

    four layered pavlova with pinapple orange curd and dried pineapple flowers

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    i love making pineapple flowers i think they look like sunflowers.
    i decided to use them for this tierd pavlova.
     i used the left over pineapple and egg yokes to make a curd to go in it and added orange and lemon, it was so refreshing.

    to make pineapple flowers
    (Make these at the same time as meringue)
    heat the oven to 100c
    slice a pineapple into thin pieces using a mandolin bake in an oven for 1 hour then turn and bake for another half an hour to an hour until dried out, place in a Muffin tin to shape
    to make meringue
    i always weigh the whites in grams then double the amount of sugar to the weight of the egg whites 
    i used 
    180g egg whites approx 4 to 5 eggs keep yolks for curd
    360g sugar
    heat the oven to 180c
    place the sugar on a baking tray and place in the oven for 5 minutes to heat up then pour it into the mixer as it is mixing the egg whites,
     turn oven down to oven down 100c leave the door open for 5 mins to let the oven cool down to 100c quicker so you don’t scold the meringues.
    continue mixing for five to 8 minutes until the egg whites have tripled in volume and are shiny.
    pipe four circles in different sizes going from large to small and build up into nest shapes by piping around the edge and bake for 1 hour then remove the smallest one and bake the others for another half an hour and check them, if they are still soft on the base continue for another half and hour
    for the curd
    add 1/4 cup sugar
    juice and zest of an orange
    juice of a quarter of a pineapple
    juice and zest of 1 lemon
    4 of the yokes
    5 tbs butter
    in a pan add the yokes, sugar, juice and zests and stir, heat over a medium heat stirring constantly until it starts to thicken, once it coats the back of a spoon remove from heat and pour in to a bowl then stir in the butter and let cool.
    whip a carton of double cream, with two tbsp of icing sugar until thick then spoon on to each layer with some curd and orange slices and build into a tower. decorate with the pineapple flower chips.
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    13 Comments

    1. Flick says

      July 31, 2014 at 7:17 pm

      This pavlova is stunning, I love the pineapple flowers, did you sugar the centres they almost seem to glisten. Would make a beautiful substitute to a tiered cake.

      Reply
      • twiggstiudios says

        August 7, 2014 at 2:44 pm

        No I just baked them as they were

        Reply
      • Flick says

        August 9, 2014 at 11:16 am

        Oh I'm surprised, they look amazing. Thanks for responding.

        Reply
    2. Todd says

      July 31, 2014 at 7:48 pm

      Whoa!! This is one of the most amazing Pavlova's I have ever seen!!

      Reply
    3. Ginnie says

      August 1, 2014 at 12:13 am

      This is absolutely stunning! I'm going to make it the next time I want to impress someone:)

      Reply
    4. Mabel Chan says

      August 1, 2014 at 1:34 pm

      this is super gorgeous!

      Reply
    5. Mary Palumbo Collings says

      August 1, 2014 at 4:18 pm

      Gorgeous Aimee!

      Reply
    6. Michele @ The Nest at Finch Rest says

      August 2, 2014 at 1:06 am

      You are amazing.

      Reply
    7. Mike Perry says

      August 3, 2014 at 7:58 am

      Never seen anything like these pineapple flowers before – amazing, thanks for the info.

      Reply
    8. Linda says

      August 6, 2014 at 1:15 pm

      Love the tower. We like pavlova but never thought of pineapple. Thanks for sharing how you made them. visiting from Kim's WUW. Linda

      Reply
    9. Debi Bolocofsky says

      August 12, 2014 at 3:53 pm

      Thank you so much for sharing with Adorned From Above's Link Party
      Debi @ Adorned From Above

      Reply
    10. Anonymous says

      December 22, 2014 at 6:38 pm

      This is ANAZING! You are very talented! I'd like to give it a try and make this for Christmas. How long in advance can I make it? Is this better eaten the same day or I can make it a day or two before the time i need it?

      Reply
      • twiggstiudios says

        December 22, 2014 at 7:29 pm

        It is best eaten on the same day but you could make the meringues and store them in an air tight lunch box the day before the assemble it one the day.

        Reply

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    • I have not baked a cake since Christmas, it seems very unlike me. I used to make lots of cakes.
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