Piña Colada Pavlova

A tropical twist takes this pavlova to new heights. We’ve used dairy coconut yogurt here, but you can use dairy-free, if you prefer. Hands-on time 45min, plus cooling. Cooking time about 1hr 30min. Serves 8 FOR THE MERINGUE  4 medium egg whites  200g caster sugar  1tsp cornflour FOR THE TOPPING  25g butter, plus extra to grease  250g pineapple (prepared weight), cut into finger-size strips

 50g caster sugar

 2tbsp coconut or white rum  400g coconut yogurt, we used Rachel’s Greek Style Coconut Yogurt  1tbsp vanilla bean paste

 2tbsp toasted coconut flakes

1 Preheat oven to 140°C (120°C fan) mark 1. Draw a 23cm circle on a sheet of baking parchment, then flip the

parchment so the ink is underneath. Place on a large baking sheet.

2 To make the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat briefly.

3 Secure the baking parchment to the baking sheet with a few small smears of the meringue. Dollop the remaining meringue into the circle and smooth to level to fit the template. Make a depression in the centre of the meringue (to later hold the filling).

4 Bake for 1hr 30min, or until crisp. Turn off oven and leave meringue inside to cool completely.

5 Meanwhile, make the topping. Heat a large griddle pan over high heat and lightly grease with butter. Griddle the pineapple strips for 5min per side, turning carefully. Set aside to cool.

6 In a small pan, gently heat the sugar and 2tbsp water, stirring until the sugar dissolves. Turn up the heat and cook to a light caramel colour (swirling the pan rather than stirring). Carefully add the butter, rum and 2tbsp of the coconut yogurt, whisking until melted and smooth. Set aside to cool.

7 To serve, mix the vanilla into the remaining coconut yogurt. Transfer meringue to a cake stand or plate and spoon on the coconut yogurt. Top with the pineapple, then drizzle over the boozy caramel and decorate with toasted coconut flakes.

PER SERVING 270cals, 4g protein, 9g fat (6g saturates), 42g carbs (40g total sugars), 1g fibre

GET AHEAD Make and cool meringue up to a day ahead. Store in an airtight container at room temperature. Make the boozy drizzle up to 3hr ahead; cool, cover and chill. Complete recipe to serve.