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Brilliant Blood Orange and Pineapple Pavlovas
Light as air mini-pavlovas topped with Greek yogurt and a mixture of fresh pineapple, seasonal blood oranges and sweet preserved ginger.
Ingredients
- 2 medium egg whites
- 100 g caster sugar
- 500 g 0% Fat Greek Yogurt or alternative, see notes
- 1/8 of a pineapple (you could buy ready prepared pineapple if you don't want a whole pineapple
- 1 blood orange if you can't find one, use another type of orange
- 1 ball of preserved ginger in syrup I used Opies
Instructions
To make the pavlovas
- Preheat the oven to 120 C or 100 C Fan oven/ Gas Mark 1/2
- Draw 6 x 7 cm diameter circles on a piece of baking parchment with a soft pencil or Sharpie, then turn the paper over, you need to be able to see the outline but don't want it in contact with your meringue mixture.
- Beat the egg whites until they form stiff peaks, an electric mixer is the easiest way to do this, but you can whisk by hand.
- Add the caster sugar a teaspoon at a time, whisking all the time. Once all the sugar is whisked in, whisk for another minute. The mixture should be thick and glossy.
- Take a little bit of meringue and use it to stick the parchment paper to the tray, that way it won't move about when you form your pavlovas.
- Divide the mixture evenly between the six circles and form a dent in the centre.
- Bake for 1 hour 20 minutes, then switch off the oven, open the door slightly and leave until cold.
While the pavlova is baking, prepare the fruit
- Peel the blood orange and slice across the orange, removing any pips. Cut each slice in half.
- Peel the pineapple, core and divide into 8 wedges. Using one of the wedges slice thinly across to achieve little triangles.
- Finely slice the ball of ginger in syrup and place in a bowl with the orange and pineapple, mix together and leave in the fridge for at least 2 hours.
To assemble
- Carefully, remove the pavlovas from the baking parchment then place onto a serving plate.
- Divide the Greek yogurt between the 6 pavlovas
- Place one half slice of blood orange on the yogurt and a fan of little pieces of pineapple.
- Add at least one slice of ginger to each pavlova.
Notes
This is a really simple recipe which tastes fresh and fruity. You can use any fruit you wish on top and can use whipped double cream, creme fraiche or a dairy free alternative.
Each little meringue nest is only 70 kcal (2 egg whites, 100 g sugar)
500g of 0% Fat Greek yogurt is 570 kcal divided into six pavlovas =95 kcal per portion
Fruit = 25 kcal
Ginger in syrup = 10 kcal
Total = 200 kcal
Nutrition
Calories: 200kcal