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.
Banana Cupcakes with Peanut Butter Frosting
Ingredients
- CUPCAKES
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 very ripe large bananas peeled
- 1/2 cup sour cream
- 1 1/2 tsp vanilla
- 3/4 cup sugar
- 1/2 cup unsalted butter room temp
- 1 large egg
- 1 large egg yolk
- FROSTING
- 1 1/2 cups powdered sugar I think I added a couple extra Tablespoons
- 1 8 oz. package cream cheese room temp
- 1/2 cup unsalted butter room temp
- 1/2 cup smooth peanut butter not natural
Instructions
- CUPCAKES
- Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.
- Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended.
- Whisk flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.
- Divide batter among prepared muffin cups (generous 1/4 cup for each).Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- FROSTING
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Add more powdered sugar if needed to thicken up. Spread frosting over top of cupcakes, dividing equally.
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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