Pinkglow® Meringue Trifles with Lime Curd

4 servings | Prep Time: 50 minutes | Cook Time: 40 minutes


• 2 large egg whites

• ½ teaspoon vanilla extract

• ¼ teaspoon cream of tartar or ½ teaspoon lemon juice

• ½ cup granulated sugar



• 3 large eggs

• ⅓ cup granulated sugar

• Finely grated zest of 1 lime

• ½ cup strained fresh lime juice

• 6 tablespoons unsalted butter, cut into small cubes

• ½ teaspoon vanilla extract



• 1 cup heavy cream

• 2 teaspoons granulated sugar

• ½ teaspoon vanilla bean paste



• 1 Pinkglow® Pineapple

• Finely grated zest of 1 lime 


  1. For the meringues, preheat oven to 225℉. Line 2 sheet pans with parchment paper.

  2. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment combine egg whites, vanilla, and cream of tartar or lemon juice. Beat on medium speed until soft peaks form.

  3. Increase speed to high and add sugar 1 tablespoon at a time until completely incorporated. Beat until stiff, glossy peaks form: when you lift up the beaters or the whisk and hold them sideways, the meringue should not droop at all.

  4. Transfer the meringue to a piping bag fitted with a ¼” star or plain tip (or use a zip-top bag with one corner cut out to leave a ¼” hole). Pipe small meringue kisses onto the prepared sheet pans.

  5. Bake for 30 minutes, switching oven racks and rotating the sheet pans front to back halfway through baking. Turn the oven off and leave the sheet pans in the oven for 30 minutes more or until cool.

  6. The meringues may be used as soon as they are completely cool or transfer them to an airtight container and keep at room temperature for up to 1 day before assembling the trifles.

  7. Make the lime curd. In a medium saucepan whisk to combine eggs, sugar, and lime zest. Whisk in the lime juice and butter and place over medium-low heat. Cook, whisking constantly, until the curd is thickened, 5-7 minutes. Scrape the curd into a fine mesh strainer set over a medium bowl. Use a silicone spatula to scrape the curd through the strainer. Stir in vanilla. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate the curd until completely cooled.

  8. For the whipped cream, in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment combine cream, sugar, and vanilla paste. Beat on medium speed until stiffly whipped but not grainy.

  9. Use a serrated knife to cut off the top and bottom of the pineapple, then stand it on end and cut away the pineapple rind, following the contour of the fruit. Cut out the pineapple core by cutting the pineapple into 4 pieces just to the side of the core. Discard the core and cut enough of the pineapple flesh into ¼” dice to measure 2 cups. In a medium bowl toss the diced pineapple with lime zest.

  10. To assemble the trifles, place a single layer of meringues in the bottom of each of 4 small glasses or cups. Top with a layer of lime curd, then a layer of whipped cream, then a layer of pineapple. Repeat with more meringues, curd, and a final layer of whipped cream. Top each trifle with pineapple. Serve immediately.