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.
Peach Streusel Muffins
Ingredients
- STREUSEL TOPPING
- ¼ cup light brown sugar
- ¾ cup all purpose flour
- ¼ cup salted butter melted
- ½ tsp cinnamon
- MUFFINS
- 1 ¼ cups diced peaches about 3 large, ripe peaches
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk I used unsweetened almond milk
- ¼ cup coconut oil or 4 tablespoons butter or margarine, melted
- 2 large eggs
Instructions
- In a small bowl, mix together the streusel topping with a spoon. Once it starts to combine, use your hands to have the mixture become crumbly and dry; set aside.
- Position the rack in the center of the oven and preheat the oven to 425°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups.
- In a small bowl, mix together the streusel topping; set aside.
- Place the pitted and cubed peaches in a medium size bowl, toss with 1 teaspoon of lemon juice and cinnamon. In a small skillet, add the peaches. Cook on medium heat for a few minutes until the peaches soften a little *(this is an optional step).
- In a large bowl, whisk together dry ingredients; set aside.
- In another bowl, place all the wet ingredients. Whisk together until combined.
- Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients; make sure to not over mix. It’s fine if there are some small lumps.
- Add the peaches to the batter and fold in until incorporated.
- Fill the prepared tins three-quarters full. Sprinkle the streusel topping on top of each muffin.
- Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and bake for an additional 15 minutes *(the muffins could be ready before 15 minutes, so check on them at around 12 minutes). The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.
- Set the pan on a wire rack to cool for 10 minutes.
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
- The peaches should be ripe but not over ripe and mushy. They should be ripe and firm and sweet - not so ripe that they are falling apart on the inside!
- I made my muffins dairy free. I used unsweetened almond milk and margarine for the topping. I used coconut oil for the batter. You could use coconut oil in the streusel topping if you don’t have any margarine on hand.
- The streusel could start to brown, if so, you could tent some foil paper very loosely over the muffins.
- Muffins are best enjoyed on the day they are made.
- Store muffins tightly covered at room temperature for up to 3 days.
- Any leftover muffins could be frozen in an airtight container or zipped freezer bag.
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