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 Coffee Cake with Cinnamon Pecan Topping
Ingredients
- ¾ cup butter* softened, could sub with dairy-free butter sticks (I like Earth Balance)
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup sour cream* could sub with unsweetened coconut milk
- ¾ cup firmly packed brown sugar
- ½ cup chopped pecans
- 2 teaspoons ground cinnamon
Instructions
- Prep your 9-inch spring form pan (or 13- x 9-inch pan) with baking spray (or butter and flour). If you’re using a large Bundt pan, the nuts could be added to the bottom of pan. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into your prepped pan.
- Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
- Preheat oven to 350°. Remove cake from refrigerator and discard plastic wrap.
- Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.
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
- Gluten-free 1-1 baking flour could be used to make this totally GF (I like King Arthur's or Bob's Red Mill...both are equally great to bake with).
- This coffee cake could be made dairy-free. You could use your favorite margarine (I like Earth Balance, but there are other options out there now that are really great) in place of the butter.
- You could sub coconut milk yogurt (unsweetened) or even almond milk yogurt for the sour cream.
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