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.
Rosemary Grissini
Ingredients
- 1/2 cup of whole wheat flour
- 3/4 cup warm water
- 1 teaspoon honey
- 1 package 1 scant tablespoon active-dry yeast
- 1 1/2 cup all-purpose flour
- 3 tablespoons good extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon chopped fresh rosemary
- Oil for the bowl
Instructions
- n the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
- Add the remaining ingredients.
- Add the all-purpose flour, olive oil, and salt.
- Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
- Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel and let it rest in a warm place for one hour or until doubled in bulk.
- Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
- To make several varieties from this one batch of dough, divide dough (optional).
- Punch the dough down and divide into portions.
- For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp
- knife or a bench scrapper.
- Roll it into a long, irregularly shaped long strip and place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
- If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
- For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary (do not chop the stem, only the herb part of the rosemary)into the dough and roll into long, irregularly shaped long strips.
- Place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
- If you want to twist them, pick it up and twist into a swirl.
- Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
- Place the baking sheets with grissini into the oven and bake for 10 to 15
- minutes.
- At 5 minutes, rotate the pans and check their progress. If you rolled your grissini very thin, keep an eye on them as they could burn quickly.
- Take out the grissini when they are golden brown.
- Carefully move the grissini to a cooling rack to cool. Once they are cool, store
- them in an airtight container (for up to 2 to 3 days) until ready to serve.
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
Seeds: poppy or sesame Herbs: thyme, sage, or rosemary Salt and or pepper:
sea salt or flavored salt; coarse ground black pepper
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