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 Cranberry Upside Down Cake Recipe
Ingredients
- 4 tablespoons unsalted butter
- ¾ cup light brown sugar firmly packed
- 2 large eggs
- 1 ¼ cups cake flour
- 2 cups of cranberries fresh or thawed frozen
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup canola oil
- ¼ cinnamon
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan or a 9 inch x 9 inch square cake pan (You could line the bottom of the pan with parchment paper and butter the paper or you could butter it and spray around the sides with a baking spray).
- In a small saucepan on low heat, melt the butter and the brown sugar. Stir the butter and brown sugar until it is smooth. Add the glaze to the prepared pan and turn it around to cover the entire bottom of pan evenly. Because of the light brown sugar, it will be thick. Make sure you don't get it too thick when you are melting the butter. Arrange the cranberries evenly over the pan.
- Add the flour, baking powder and salt to a medium sized bowl and whisk together the ingredients.
- In a large bowl, using an electric mixer on medium speed, beat the and eggs and the granulated sugar until fluffy (about 2-3 minutes). Lower the speed, and mix in the oil and vanilla until combined.
- Add 1/2 of the flour mixture to the mixing bowl and combine. Make sure you scrape around the sides of the bowl.
- Mix in the sour cream until combined. Mix in the rest of the flour mixture.
- Carefully spoon the batter over the cranberries and spread evenly with a rubber spatula. Bake for about 45-50 minutes until a toothpick inserted in the center comes our clean. Let the pan cool for about ten minutes and then run a knife around the edge of the pan.
- Carefully invert a plate on the pan and then turn over both the plate and the pan. That is the trickiest part of the whole recipe. Some cranberries make stick to your pan. You can place them right back where they came from on the cake.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Leave a Reply