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.
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire
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.
No I just baked them as they were
Oh I'm surprised, they look amazing. Thanks for responding.
Whoa!! This is one of the most amazing Pavlova's I have ever seen!!
This is absolutely stunning! I'm going to make it the next time I want to impress someone:)
this is super gorgeous!
Gorgeous Aimee!
You are amazing.
Never seen anything like these pineapple flowers before – amazing, thanks for the info.
Love the tower. We like pavlova but never thought of pineapple. Thanks for sharing how you made them. visiting from Kim's WUW. Linda
Thank you so much for sharing with Adorned From Above's Link Party
Debi @ Adorned From Above
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?
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.