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Pina colada pavlova

Recipe may contain milk, egg and lactose.

If you like piña colada… you’ll love our watermelon piña colada pav. It’s a fruity cocktail dessert mash-up with
swirls, curls and a sweet hit of tropical summer fun.

16 Ingredients


  • 1L (4 cups) thickened cream

  • 80ml (1/3 cup) double cream

  • 80ml (1/3 cup) Malibu

  • Red gel food colouring, to tint

  • Watermelon stars, to decorate

  • Pineapple stars, to decorate

  • Pineapple leafy top, to decorate

  • Maraschino cherries, to decorate
  • pavlova discs


  • 6 egg whites, at room temperature

  • Large pinch cream of tartar

  • 315g (1 1/2 cups) caster sugar

  • 1 tsp vanilla extract
  • watermelon piña colada syrup


  • 250ml (1 cup) fresh watermelon juice

  • 70g (1/3 cup) caster sugar

  • Red gel food colouring, to tint

  • 1 tbs Malibu

8 Method Steps


  • Step 1

    To make pavlova discs, preheat oven to 120C/100C fan forced. Draw three 18cm circles on 2 sheets of baking paper. Turn, ink-side down, onto 2 baking trays.

  • Step 2

    Use electric beaters to beat egg whites

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    (6 egg whites, at room temperature) and cream of tartar (Large pinch cream of tartar) in a bowl until firm peaks form. Gradually add sugar (315g (1 1/2 cups) caster sugar), 1 tbsp at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Beat in vanilla (1 tsp vanilla extract).


  • Step 3

    Spoon meringue into a piping bag fitted with a 1.5cm fluted nozzle. Pipe along edge of each baking paper circle in a wavy pattern. Pipe meringue kisses into the centre of the circles and use a palette knife to smooth to form a disc.

  • Step 4

    Bake meringue discs for 1 hour 40 minutes or until crisp and dry. Turn oven off. Cool completely in oven, with door closed.

  • Step 5

    Meanwhile, to make the syrup, place watermelon (250ml (1 cup) fresh watermelon juice) juice and sugar (70g (1/3 cup) caster sugar) in a small saucepan. Stir over a low heat for 5 minutes or until sugar has dissolved. Increase heat to medium-high and bring to a rapid simmer. Simmer for 30 minutes or until syrup reduces and thickens to about 125ml (1/2 cup). Remove from heat. Stir in Malibu (1 tbs Malibu). Add a few drops of food gel (Red gel food colouring, to tint) to tint to a watermelon colour. Set aside to cool completely.

  • Step 6

    Use electric beaters to beat 375ml (11/2 cups) thickened cream, 2 tbsp double cream and 2 tbsp Malibu in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1.5cm fluted nozzle. Set aside.

  • Step 7

    Use electric beaters to beat remaining 625ml (2 1/2) cups thickened cream, 2 tbsp double cream, 2 tbsp Malibu and 14 drops food colour (Red gel food colouring, to tint)in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1.5cm fluted nozzle.

  • Step 8

    Place 1 pavlova disc on a serving plate. Pipe half the pink cream on top. Top with another disc and pipe with remaining pink cream. Top with remaining disc. Pipe white cream all over. Push watermelon and pineapple stars onto skewers and arrange on pav. Decorate with cherries and drizzle over the syrup.
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Image by Guy Bailey

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