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.
Kumquat Ricotta Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 ricotta ricotta
- 8 tablespoons butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 lemon zested and juiced
- 1 small orange zested and juiced
- 1 1/2 tsp baking powder
- 1 teaspoon baking soda
- dash of salt
- a few drops of almond essence
- Kumquat Glaze:
- 1 cup confectioner's sugar
- sugar syrup from the kumquats
- 1 lemon juiced
Instructions
- Preheat your oven to 350 F. Line a muffin pan with cupcake liners. Slice the kumquats into 1/4 inch thin slices and add to pan on medium-low heat with 1 cup sugar and 1 cup water. Let simmer for about 15-20 minutes. While the kumquats are simmering in the sugar syrup, prepare the cupcake batter.
- In a small bowl, sift together the flour, baking powder, baking soda, and dash of salt.
- In another small bowl, combine the ricotta, orange zest, and lemon zest.
- Mix the ricotta and the zests together and set aside.
- In a medium bowl, beat the eggs with the sugar, adding the eggs in one at a time until combined.
- Beat in the melted butter.
- On medium-low speed, beat in the ricotta, lemon juice and zest, and vanilla extract.
- On medium-low speed, beat in the sifted flour in small portions until the dough is nicely combined stopping the mixer to scrape down the sides of the bowl with a spatula. Make sure all the flour is combined and the dough is smooth.
- Pour the dough into 12 muffin tins lined with paper cases (they should be filled at 3/4 of their height), and bake the cupcakes for 20-25 minutes in the oven until golden. Allow to cool on a rack
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- Kumquat-Lemon Glaze
- In a medium-sized mixing bowl, add the sugar syrup from when you simmered the kumquats.
- Add the confectioner’s sugar and lemon juice and mix will. If the glaze is too thin, add a little more powdered sugar until you get a dense consistency.
- Spoon the glaze over the cupcakes. Add a kumquat or a few to the top and enjoy the sweetness!
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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