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.
Irish Soda Bread-Spotted Dog
Ingredients
- 2 cups unbleached all-purpose flour plus additional for sprinkling
- 1/4 cup wheat bran not bran cerealor toasted wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 stick 1/4 cup cold unsalted butter, cut into bits
- 1 cup golden raisins I also used some currants
- 1 cup buttermilk or plain yogurt use your favorite nut milk or dairy free yogurt to make it vegan
Instructions
- Preheat oven to 400 F and sprinkle a baking sheet lightly with flour (or line a sheet with parchment paper).
- In a large bowl whisk together flour, bran, baking soda, and salt. Add butter and toss to coat with flour. With fingertips rub in butter until mixture resembles a coarse meal. Add raisins and toss until coated. Add buttermilk and stir until dough is moistened evenly.
- On a floured surface knead dough one minute, sprinkling lightly with additional flour to prevent sticking (dough should remain soft). Shape dough into a ball.
- On a prepared baking sheet pad dough out into a 6-inch round. Sprinkle round with additional flour and with fingertips spread lightly over round. With a sharp knife cut a shallow X on top of round.
- Bake bread in middle of oven 35-45 minutes, or until golden brown. Wrap bread in a kitchen towel and cool on a rack one hour. Unwrap bread and cool one more hour.
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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