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.
Conchas de Pan Dulce
Ingredients
- DOUGH
- 1 cup whole milk
- 1 1/2 ounce envelope active dry yeast
- 1/4 cup warm water 100 to 110 degrees
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter plus 1 Tablespoon reserve 1 Tbsp for brushing the rolls, melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- TOPPING
- 2/3 cup sugar
- ¼ teaspoon ground cinnamon
- ½ cup butter softened
- 1 cup all purpose flour
- 1 tablespoon powdered cocoa
Instructions
- Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl (*you could make this in a mixer or in a bowl stirring with a wooden spoon). Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.
- If using a mixer, beat in the remaining 2 tablespoons sugar, eggs and butter (if making by hand, stir it in with your wooden spoon).
- Beat in cooled milk.
- Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
- Make the chocolate and vanilla-cinnamon topping: In a medium bowl, beat 2/3 cup sugar, cinnamon and ½ cup butter until fluffy (make either in your mixer, or by hand). Stir in the flour and mix until it resembles a thick paste. Take half of it and set it aside. Take the other half and mix it with the powdered cocoa until well blended. Wrap the toppings in plastic and put them in the refrigerator to firm up.
- Cut and shape the dough into 12 - 24 balls, depending on the size you want (I made 6 chocolate and 8 plain. With the leftover dough, I made cinnamon rolls).
- Line a cookie sheet with lightly greased parchment paper. Place balls on the cookie sheet and gently flatten each ball with the palm of your hand. Space balls 2 ½ - 3 inches apart.
- Roll out the chocolate and vanilla toppings under plastic wrap.
- Take a bowl or a glass that is wider than the balls of dough to cut the topping into circles.
- Very carefully score the toppings to make shell designs. Be sure to use a very sharp knife.
- Gently place it over each ball of dough.
- Preheat oven to 350° F.Let the balls rise for another 20-30 minutes. Bake for about 20 minutes or until golden brown.
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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