Brown sugar pavlova with roasted pineapple

Brown sugar Pavlova with roast pineapple

For the Pavlova:

175ml egg whites

225g light muscavado sugar

1tsp vanilla sugar

1tsp malt vinegar

1tsp cornflour



  • Preheat the oven to 150°C, gas mark 2. Whisk the egg whites until they are very stiff. Beat in the sugar a tablespoon at a time.
  • Fold in the vanilla sugar, vinegar and cornflour and spoon the meringue onto a baking sheet that has been covered in silicone paper. Shape the meringue into a circle approximately 23cm (9inches) in diameter. The meringue should be a little higher at the edges than it is in the centre.
  • Bake in the middle of the oven for 30 minutes or until the meringue is just set, then reduce the oven temperature to 110-120°C, gas mark ½ for 1½ hours. Turn the oven off and leave the Pavlova in the oven until it is cold. Place on a serving dish.


For the roasted pineapple:

1 fresh pineapple

50g demerara sugar

50g unsalted butter

5 sprigs lemon thyme


  • Prepare the pineapple by removing the skin, eyes and core. Chop the pineapple into even sized pieces. Preheat the oven to 190ºC.
  • Put the butter and sugar in an ovenproof dish and melt together in the oven. Add the pineapple and the lemon thyme sprigs and spoon over the butter mixture. Bake for approximately 30 minutes, or until the pineapple is golden brown and roasted.


For the pineapple sauce:

600ml pineapple juice

30g butter

600ml pineapple juice

30g butter


  • Place the pineapple juice in a wide saucepan and bring to the boil. Simmer to reduce until caramelised and syrupy, this may take approximately 30 minutes. Once the consistency and taste are as you require, remove form the heat and whisk in the butter. Serve at room temperature.


For the pavlova filling:

300ml double cream

150ml Greek yoghurt

25g cashew nuts, roasted and


lemon thyme leaves


  • Whisk the cream and fold in the Greek yoghurt. Pile in the centre of the meringue. Decorate the top with the pineapple, roasted cashews and pineapple sauce. Garnish with lemon thyme leaves.

N.B. 12 individual pavlovas can be made from this quantity, they will cook in about 1 hour after reducing the temperature.