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.
Chocolate Pecan Pie (Gluten-Free)
Ingredients
CRUST
- 2 cups blanched almond flour not almond meal
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil
- 1 large egg
FILLING
- ¾ cup maple syrup
- 1 cup coconut sugar
- 1 tablespoon arrowroot starch or tapioca
- 2 eggs whisked until very smooth
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 3 oz. unsweetened dark chocolate coarsely chopped optional
- ½ teaspoon salt
- 2 cups pecans chopped and with some whole pieces reserved to decorate top of pie
Instructions
- CRUST
- Add the almond flour and salt to food processor. Pulse a couple times to mix.
- Add in the coconut oil and egg and pulse 4-5 times until it comes together in a bowl. The dough will be soft and similar to a cookie dough texture. It is ready when you pulse and it comes together in a ball. You could also make the dough stirring by hand in a large bowl.
- If doing by hand, add the almond flour and salt to a large mixing bowl and whisk to combine.
- Stir in the coconut oil and mix until sandy clumps start to form. It is a lot easier to use your hands to combine. Add in the egg and keep mixing until the soft dough comes together. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.
- Add the egg and mix until a soft dough comes together. See notes for egg free version.
- Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.
- Scoop out the dough and press it into a greased pie pan (I used coconut oil to prep my pie pan).
- The dough will feel oily. Carefully patch up any cracks as your pressing it in.
- Crimp the edges of the crust or press with a fork. Poke the bottom of the pie crust with a fork. Place in the freezer while you make the filling, or at least 15 minutes.
- Preheat the oven to 350°F.
- Place a metal bowl over a small pot of simmering water. Add in the chocolate and butter. Stir with a spatula until smooth and melted. Let it cool down a few minutes.
- FILLING
- In a large bowl, add maple syrup, coconut sugar, arrowroot starch, whisked eggs, vanilla extract, melted chocolate. Gently stir in the pecans (reserving some, if you like, to decorate the top). You could add the pecans in whatever design you like. *The addition of chocolate is optional, but totally delicious!
- Place the pie plate on a baking sheet (I like to bake on baking sheet so it won't spill when I transfer it to oven). Carefully pour the filling over the pecans until almost full (about 3/4 full). Transfer pie on the baking sheet into the oven and carefully pour the rest of filling over the pecans. Keep in mind the pecans rise up while baking.
- Cover the edges of your crust with foil before baking to prevent them from browning too quickly. Tent pie loosely with foil paper if you notice it browning too quickly.
- Bake on center rack of oven for 50-65 minutes.
- The pie is ready when the center reaches 200°F. Carefully and gently tap center surface of pie lightly (it is super hot) – when it springs back (a little jiggle is ok), it is ready.
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
- Yields: This recipe yields 1 9-inch pie.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
- To freeze: Baked pie freezes well up to 3 months. Thaw the pie overnight in the refrigerator. Then bring to room temperature before serving.
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