If you’re looking for a dessert that’s light, bright, and guaranteed to impress, this Caramelised Pineapple Meringue is a standout. It pairs crisp Swiss meringue with silky pineapple gel, caramel-toasted fruit, and a refreshing sorbet. It’s a brilliant option for summer menus, special events, or a signature sweet that adds a bit of theatre to the plate.
Here’s how to bring it together.
The Meringue Base
Ingredients
- 150g egg white
- 200g caster sugar
- 1 tbsp cornflour
- 1 tsp white vinegar
Method:
- Warm the egg whites and sugar over a pot of hot water until the mixture reaches 60°C. If you’re without a thermometer, simply rub a little mixture between your fingers, once the sugar granules disappear, you’re there.
- Whisk until you reach a firm, glossy peak. Fold in the cornflour and vinegar.
- Pipe small rounds onto baking paper, then use a lightly oiled measuring spoon to press a shallow well into each piece.
- Bake in an iCombi Pro using the Swiss Meringue setting (light) for 90 minutes, or in a convection oven at 80°C.
Pineapple Gel
Ingredients
- 100g pineapple juice
- 1g agar agar
Method:
- Combine the juice and agar and allow it to bloom for five minutes.
- Heat gently to 90°C, pour into a shallow container, and leave to set.
- Once firm, blitz with a stick blender.
- Add a splash of water if needed for a smoother finish. Transfer to a piping bag.
Caramelised Pineapple
Method:
Add pineapple pieces to a pan and dust with sugar. Toast over medium heat until the sugar melts and caramelises. Set aside to cool.
Pineapple Sorbet
Ingredients
- 425g tinned pineapple pieces
- 100g water
- 100g caster sugar (or 50g caster sugar + 50g dextrose)
Method:
- Warm the mixture to dissolve the sugar.
- Transfer to a Pacojet beaker and freeze until completely solid.
- Pacotize in Pacojet 4, then press into half-dome moulds and return to the freezer.
Sugar Globe
Ingredients
- 50g caster sugar
- 17g water
- 15g glucose
- 0.1g cream of tartar
Method:
- Combine all ingredients in a small pot and heat to 150°C.
- Pour the hot sugar onto a Silpat mat and allow it to cool until it reaches around 80°C, warm enough to shape but still very hot, so take care.
- Work the sugar into a ball by gently folding the edges inwards.
- Once pliable, stretch and fold the sugar repeatedly until it develops a smooth, glossy finish.
- Place a small portion over a sugar pump and inflate to form a delicate sphere.
- Heat a knife over an open flame and use it to separate the globe from the pump.
- Warm a ring cutter and use it to create a clean opening at the base.
- Set aside to cool.
To Plate
Add some of the caramelised pineapple in the middle of your meringue, place a dome of pineapple sorbet on top, finish with dots of pineapple gel and a few fresh mint tips for colour and lift and finally place the globe over pineapple meringue and dust with icing sugar to finish.
Home-Friendly Version
If you’re serving this at home without professional equipment, swap the gel for diced strawberries and top the meringue with a scoop of vanilla ice cream. A few mint leaves keep it fresh.