Pineapple Pavlova

Photo by Marc Pena.

A Sweet for the Season

By Aurelien Decaix, for Edible DC

Serves 6

Pavlova is the most genial of desserts, crisp on the edges, chewy on top and with a creamy marshmallow softness in the center. So easy to make, then top with seasonal fruits and whipped cream. You’ve just created a sexy, delicious gluten-free dessert that will win rave reviews.

This recipe uses a French meringue, which uses the same proportion of egg whites, confectioner sugar and granulated sugar.

Pineapple Pavlova

1 cup granulated sugar

1 cup confectioner sugar (6x)

5 large egg whites

1/2 pineapple, peeled and cored and cut into bite size chunks

1/2 tablespoon butter

1 tablespoon brown sugar

Raspberries for garnish

Preheat the oven to 190˚ F. Line a large baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

With an electric mixer, beat the egg whites on medium speed until soft peaks form (about 5 minutes). Add in the granulated sugar in 3 parts, beating for 30 seconds in between. Once all the granulated sugar is added, turn the electric mixer to the highest speed for an additional 2 minutes.

Take the bowl out of the mixer, and now with a spatula gently add your confectioner sugar (little to little) and mix until you get firm peaks, smooth and glossy texture.

Spread the meringue mixture on your 9-inch circle with a spoon or a piping bag (I use a saint honore piping tip for my meringue) and decorate as desired.

Bake your meringue for 2 hours at 190F. Do not open the oven during this time to keep a crispy meringue, this will impact your final texture.

While the meringue is cooking, melt the butter in a saute pan and add the sugar, letting it dissolve completely. Add the pineapple chunks and let them slightly soften, about 3 minutes. Let the pineapple cool completely. [Note: The pineapple can be sauteed the day before and chilled. Let it come to room temperature before you assemble the pavlova.]

Turn the oven off and let the meringue cool inside the oven.

Once it is cool, you can remove it and top it with whipped cream and then pile on the decorations of seasonal fruit.

Keep in the fridge until you serve. 

Bon appétit!

About Aurelien Decaix

Ever since I was a kid, I’ve had a passion for food. I grew up in my parents’ restaurant watching my dad, a chef, in his kitchen. I’ve always thought I would follow in his footsteps, but that changed when I made my first pastry with him, a Napoleon. The precision and meticulous detail of the pastry made me fall in love. I quickly traveled across France to start my career in Paris and enrolled in Ferrandi, one of the best pastry schools in the world. After I graduated, I stayed in Paris for three years to start my career and worked in the restaurants Le Train Bleu, Le Cafe Pouchkine, and La Patisserie Gerard Mulot.

I learned from all of my chefs, and had the opportunity to work with Julien Alvarez, a world champion pastry chef. After Paris, I had the chance to go to New York City for the opening of a pastry shop in the Upper West Side. I worked there for two years and then moved to Washington, DC and began working at Boulangerie Christophe under my supervisor, Stephane Grattier. I am lucky to work with my dream team making French pastries and making our customers happy. I am thankful to share my part of the world with Washington, DC.

Follow me on Instagram @aureliendecaix and @boulangeriechristophe