TAMPA, Fla. – Wandering Barrel Bakeshop buyer Jennifer Jacobs is accepted for her corrupt and bright buttercream cakes, French macarons, chrism puffs and cookie sandwiches. But did you apperceive that the self-taught block artist and pastry pro additionally makes a beggarly pavlova?
“Florida summers are hot, so I’m consistently attractive for a ablaze and auspicious ambrosia to serve aback I’m entertaining,” Jacobs said.
Jacobs came up with this compound while alive at her bakery in Pinellas Park, Fla., area she consistently hosts popup contest and works on custom orders. These miniature pineapple curd-filled pavlovas, a meringue-based ambrosia with a brittle exoteric and bendable and aerial interior, are flavored with attic and artlessly gluten-free.
“Pavlovas attending arduous but are absolutely absolutely simple to prepare,” Jacobs said. “They will absolutely accomplish a account on your table.”
Makes about one dozen.
4 egg whites, at allowance temperature (save the egg yolks for curd)
¾ cup granulated sugar
2 teaspoons attic extract
1 teaspoon cornstarch
1 teaspoon auto juice
4 egg yolks
¼ cup pineapple juice
½ cup granulated sugar
¼ teaspoon salt
5 tablespoons unsalted butter, algid and cubed
Toasted coconut, for garnish
Pineapple slices, for garnish
For the pavlovas: In a angle mixer adapted with the barrel attachment, exhausted the egg whites on aerial until foamy, about 1 minute. Gradually add the sugar, one dosage at a time. Continue to exhausted until the meringue alcove annealed peaks, about 5 to 6 minutes.
Remove the basin from the mixer. Using a elastic spatula, bend in attic extract, cornstarch and auto juice. Take affliction not to collapse the meringue.
Using an ice chrism or cookie scoop, beat out the meringue into 12 according dollops assimilate a baking sheet. Use the aback of a beanery to actualize a little backup in the middle. (This will authority the acerbate in place.)
Bake at 250 degrees for about 45 to 60 minutes. Turn off the oven and leave the meringues in there for an added 30 minutes. Remove from the oven and let cool.
For the pineapple curd: Combine egg yolks, pineapple abstract and amoroso in a saucepan. Cook over average heat, active consistently with a barrel until the admixture is blubbery abundant to covering the aback of a beanery and registers 160 degrees on a bonbon thermometer, about 4 to 6 minutes.
Remove from calefaction and add alkali and butter, one allotment at a time, active until smooth. Strain through a accomplished clarify into a bowl.
Cover the acerbate with artificial wrap, acute it anon assimilate the apparent of the curd. Refrigerate until algid and set, at atomic 2 hours and up to 1 day.
To accumulate the pavlovas: Top anniversary pavlova with a affable beat of curd. Add broiled attic and a allotment of pineapple. Feel chargeless to add beginning berries or any added bake-apple desired.
How To Make Pavlova – How To Make Pavlova
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