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.
Sourdough Discard Apple Cake
Ingredients
- APPLES
- 2 lbs Granny Smith apples peeled cored and, and cut into slices
- 1 large lemon juice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 Tablespoon sugar any sugar you prefer
- 2 Tablespoons fig jam or apricot or strawberry
- CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- zest of one large lemon
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup coconut oil or any mild flavored oil
- 1 cup unfed sourdough starter room temperature
- TOPPING
- 2 Tablespoons turbinado sugar
- 2 Tablespoons margarine or butter
- 1 cup sliced almonds
Instructions
- Preheat oven to 350. Grease and flour a 9 x 9 square cake pan or a 9-inch round cake pan with removable bottom.
- Add the apple pieces and slices into a small bowl and squeeze the lemon juice over it; set aside.
- In a medium skillet, add the apples, lemon juice, sugar, cinnamon, ginger and jam. Stir together.
- Sauté on medium heat for about 5-7 minutes. The apples are ready when they are soft to touch when you poke with a fork.
- Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
- In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence.
- In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes)You could beat this by hand with a wooden spoon. Beat in the oil and the sourdough discard. Mix well, stopping mixer to scrape sides of bowl to incorporate.
- Add flour mixture into the sourdough mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
- Pour the batter into prepared pan. Arrange the apple slices and the juices from pan over the batter.
- Sprinkle the turbinado sugar, thin pats of butter, and the almond slices on top of the cake. 2 Tablespoons turbinado sugar. Bake about 50-60 minutes, or until skewer inserted in the center comes out clean. Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time.
- Let cool for about 20 minutes before removing from cake pan. Best served warm.
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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