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.
Easy Apple Bundt Cake
Ingredients
- 1 lb Granny Smith apples peeled cored and, and cut into chunks (3 cups of apple chunks)
- 2 Tablespoons fresh lemon juice I used Limoncello
- 2 teaspoons lemon rind
- 3 Tablespoons light brown sugar
- 1½ cups sugar
- ⅓ cup canola oil or melted coconut oil
- 6 Tablespoons butter softened or margarine for dairy-free
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 Tablespoons fresh lemon juice I used Limoncello
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 Tablespoon ground cinnamon add more to your taste
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg optional
- 1 cup buttermilk or for dairy-free use unsweetened almond milk with apple cider vinegar)
- 2 Tablespoons sour cream or unsweetened coconut milk yogurt (for dairy-free)
Instructions
- Preheat oven to 350 F. Grease and flour your Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
- In a small bowl, add the almond milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. It will start to curdle like buttermilk (takes 5-10 mins).
- Place the apple chunks in a large bowl. Add the freshly squeezed lemon juice (I used Limoncello), cinnamon, ginger, nutmeg, brown sugar, juice and lemon rind; stir together.
- Sauté the apples in a skillet on medium heat for about 5-7 minutes. The apples will start to get tender. The spices and sugar will melt around the apples and you will be tempted to eat the apples right out of the pan!
- Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
- In another large bowl, sift together the flour, baking powder, baking soda, and sea salt.
- In a small bowl, add the almond milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. It will start to curdle like buttermilk (takes 5-10 mins).
- Combine the sugar, oil, and butter (or margarine) in a large bowl (you could stir together by hand with a mixing spoon); beat with a mixer at medium speed until light and fluffy.
- Add eggs and vanilla extract, beating until incorporated.
- Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
- Spoon half of batter into prepared bundt pan. Spoon the the apple mixture on top of the batter, taking care not to go all the way to edge of batter and touch sides of pan.
- Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
- Remove from pan; cool on wire rack. Dust on confectioner’s sugar or a sugar glaze.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Apples: I like to use a combo of Granny Smith and Honeycrisp Apples. You could use only Gala if that's what you have. I end up with 3 cups of apple chunks, as the apples make the cake super soft. Use 2.5 cups if that what you prefer, but wouldn't go less than that amount.
- Spices: I used fresh ground cinnamon and ground nutmeg. If you have only ginger on hand, use ground ginger instead of nutmeg. If you have all-spice on hand, use some of that.
- Buttermilk: I never have buttermilk on hand, so I make my own. Since we mostly bake dairy-free, I make it with unsweetened almond milk.
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