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    Pineapple Pavlova with Butterscotch Sauce

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    Pineapple Pavlova with Butterscotch Sauce

    Fresh pineapples look exotic and give a tropical taste to fruit salad, pavlova and other special desserts. Despite their appearance, these exotic fruits are easy to prepare - just take a sharp knife and follow our simple instructions below. All Del Monte Gold pineapples are picked ripe and ready to eat. They are extra sweet pineapples with a softer texture that melts in the mouth. They are available from Costa Rica all year round.

    • Preparation time: 35 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6 - 8


    • The butterscotch sauce:
    • 100g butter
    • 200g light soft brown sugar
    • 2 tbsp golden syrup
    • 5 tbsp double cream
    • ½ medium fresh pineapple, peeled, cored and sliced into pieces
    • 300ml whipping cream, whipped
    • The pavlova:
    • 4 large egg whites
    • 280g caster sugar
    • 1 tbsp cornflour
    • 1 tsp white wine vinegar
    • 1 tsp vanilla essence


    1. Preheat oven to 180°C, gas mark 4. Beat the egg whites, adding the sugar gradually until thick and glossy. Mix the cornflour, vinegar and vanilla essence together then add to the egg white mixture and continue beating for a further 2-3 minutes.
    2. Line a baking tray with well-oiled greaseproof paper. Spread the egg white mixture making a deep 20cm circle on the paper.
    3. Place in the oven and reduce temperature to 140°C, gas mark 1, for 1 hour. Turn off the oven, open the door slightly and leave the pavlova to cool in the oven.
    4. To make the butterscotch sauce, melt 85g butter, add the brown sugar and cook gently with the golden syrup until the sugar dissolves. Stir in the cream and just bring to the boil and remove from the heat.
    5. Fry the pineapple pieces in the remaining butter for 2 minutes each side. Gently mix in half of the butterscotch sauce then leave to cool.
    6. Spread the whipped cream over the top of the pavlova and arrange the pineapple on top. Drizzle the remaining sauce over the top and serve.

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    Cook's tips

    Cut away the leaves and base of the pineapple. Hold the pineapple firmly, resting it on the cut base.

    With a long knife, cut away the peel in strips working from top to bottom and cutting deep enough to remove the eyes with the skin.

    Cut into even slices then remove the core from each slice with a small biscuit cutter.

    Once prepared, it can be refrigerated.


    Average user rating

    3 stars