Kiwi and Raspberry Pavlova is a delicious and decadent dessert made with egg whites. Totally gluten-free topped with whipped cream, sweet raspberries, kiwi and a drizzle of honey.
If I really want to impress my friends and family, I make a pavlova! They are just so pretty look at and they are not as complicated to make as you may think!
Making a pavlova is pretty easy and relatively fool-proof! The results: crunchy on the outside and as fluffy as a marshmallow inside. Topped with luscious whipped cream and gorgeous kiwis and raspberries...this is a dessert to IMPRESS!!
You could decorate your pavlova with whatever you prefer: fresh berries, cooked pears or apples (very fall!). For the chocolate lovers: you could add cocoa powder to the meringue and top with chocolate and cream...a chocolate pavlova delight!
The pavlova is as fluffy as a cloud and very delicate! Be super careful (it's very fragile!) when you remove it from the parchment paper.
Important to remember: When the egg whites have quadrupled in volume, that is the time to add the sugar just a little bit at a time and keep on beating! and adding them slowly while whipping the mixture continuously. Even more important, when they are whipped to perfection...don't wait to bake them. It's important to get them shaped on your pan and put in the oven. No hesitating.
My very important tip for you: let it cool completely on the pan before transferring to your serving plate. I didn't wait the most recent time I baked it and my pavlova did break apart a bit before I had a chance to decorate it. Luckily, nobody complained! Even not so perfect to look at...it was perfection to taste!
What is the difference between a meringue and a pavlova?
A meringue is a mixture of whisked egg whites and sugar and a pavlova is a type of meringue. Pavlovas have a marshmallow-like center from the cornstarch.
How Do I Know My Pavlova Is Done?
The pavlova will look dry and pale when it is perfectly baked. When you insert a skewer into the meringue it will have a sticky almost like marshmallow consistency.
Instant Pot Mashed Potatoes
Equipment
- Pressure cooker
Ingredients
- 3 lbs russet potatoes peeled, cut into rounds
- 3 cup water or enough to completely cover the potatoes
- 2 tablespoons butter
- 1/3 cup milk
- salt and pepper
Instructions
- Peel each potato and immediately submerge them in a large bowl of water to prevent them from turning brown.
- Set a wire rack insert in a 6-quart or larger electric pressure cooker.
- Cut potatoes into large rounds. Place the potatoes on the rack and add enough water to cover them by about 1”.
- Place the lid on the Instant Pot, turn and lock. Make sure that the release valve is in the "Sealing" position. using the "+" or "-" buttons.
- 3 Press MANUAL button on high pressure. Using the "+" or "-" buttons, set to 8 minutes. The IP will start cooking.
- Once cook time has elapsed, allow pressure to release for 3-5 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position.
- The initial release will spray some moisture around the pot so be careful.
- Carefully remove the lid, opening the top away from you as steam will be released from the pot.
- Place potatoes in a bowl and discard the excess water in the pot.
- Return potatoes to the IP insert that is still on warm.
- Using a hand held potato masher, mash the potatoes. Do not use an immersion blender or food processor. Lightly mash the potatoes, more if desired for a smoother consistency.
- Use a spoon or spatula to gently fold the butter into the potatoes.
- Whisk together the milk and salt.
- Heat milk until warmed, about 120ºF (49ºC).
- While the pressure cooker is still on warm, add the milk in 3 portions until milk is absorbed.
- Season with pepper if desired, and stir to combine. If needed, add a bit more salt and/or pepper.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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