Caramelised pineapple meringue topped with pineapple sorbet, caramelised fruit, pineapple gel, and fresh mint.

Caramelised Pineapple Meringue: A Fresh, Tropical Twist on a Classic

December 2025

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.