- 8
- 90 mins
Ingredients
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- Grated zest of 1 lemon
- 1 large egg yolk
- 1/4 cup fresh pineapple juice
- 2 tablespoons unsalted butter, melted
- 1/4 cup cornstarch
- 1 tablespoon distilled white vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups sugar
- 8 large egg whites, at room temperature
- 1 cup very finely ground pistachios, toasted and cooled
- 1/4 cup sugar
- Grated zest of 2 oranges
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened coconut milk
- 1 cup cold heavy cream
- 1 orange, peeled of its pith and cut into segments
- 1 grapefruit, peeled of its pith and cut into segments
- 1/2 cup candied cherries in syrup, such as Amarena Fabbri
- Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving
Preparation
Step 1
MAKE THE PINEAPPLE CURD
In a small saucepan, whisk together
the sugar, salt, lemon zest, and egg yolk until smooth. Add the
pineapple juice and butter and stir until smooth. Bring to a simmer
over medium heat, stirring constantly. Once it begins to simmer,
continue to cook and stir the curd until it is thickened and coats
the back of a spoon, about 2 minutes. Transfer to a bowl and let
cool to room temperature. Cover with plastic wrap and refrigerate
until ready to use.
MAKE THE MERINGUE
Heat the oven to 350°.
In a small bowl, stir together the cornstarch, vinegar, vanilla, and
salt until a thick paste forms. Put the sugar and egg whites in the
bowl of a stand mixer fitted with the whisk attachment and mix on
low speed until smooth. Increase the speed to medium-high and
beat until soft peaks form. Add the cornstarch paste to the beating
egg whites and continue to beat until very stiff and glossy peaks
form, about 5 minutes. Add the pistachios and, using a rubber
spatula, very gently fold until evenly incorporated.
Trace a 9-inch circle onto a sheet of parchment paper. Flip the
sheet over and transfer it to a baking sheet; spray lightly with
baking spray. Pile the meringue in the center of the circle and,
using an offset spatula or small rubber spatula, form it into a
9-inch disk, smoothing the top and sides. Transfer to the oven and
immediately lower the oven temperature to 215°. Bake until the
meringue is dried on the outside and looks set, about 1 1/2 hours.
Without opening the door, turn the oven off and let the meringue
sit inside until completely cooled, at least 4 hours. (The cooling
process allows the meringue to dry and cool slowly enough so that
it doesn’t collapse on itself.) Once cooled, gently tip the meringue
onto its side and peel away the parchment paper. Carefully place
the meringue on a flat cake stand or serving platter.
WHEN READY TO SERVE, MAKE THE WHIPPED CREAM
In a food
processor, combine the sugar, orange zest, salt, and coconut milk
in a food processor and process until the sugar is dissolved and the
zest heavily perfumes the coconut milk. Pour into a large bowl,
add the cream, and whisk until stiff peaks form. Pile the whipped
cream onto the center of the meringue and gently nudge it to the
edge of the meringue, leaving about a 1 1/2-inch border.
Arrange the orange and grapefruit segments on the cream and
then drizzle with some of the pineapple curd. Dot the top with
cherries, coconut, lime zest, and more chopped pistachios and
serve immediately.