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.
Marie-Hélène's Apple Cake
Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 large apples if you can, choose 4 different kinds
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum or orange juice
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons 1 stick unsalted butter, melted and cooled
Instructions
- Preheat oven to 350F. Butter and flour an 8-inch springform pan (or you could prep the pan with baking spray).
- In a small bowl whisk together the flour, baking powder, and salt. Set aside.
- Peel the apples. Cut apples in half and core. Cut apples in small chunks.
- In a large bowl, beat the eggs until foamy. Add in the sugar to combine. Whisk in the rum and vanilla.
- Stir in half of the flour and then half of the melted butter. Continue with whisking in remaining flour and butter. Use a rubber spatula to get all the batter together from the sides of the bowl.
- With the spatula, fold in the apples. Add the batter to your baking pan and smooth the top a little with the spatula.
- Bake 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Place cake on a cooling rack and let rest for 5 minutes.
- Run a knife along the sides of the cake to make sure it’s not sticking to the springform pan. Carefully remove the sides of the pan. Let it cool down to room temperature (even better while it’s warm!).
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
Storing: If your kitchen is very warm, store it in the fridge. If you have a colder kitchen it will stay nice for up to 2 days. Dorie suggests to just press a piece of plastic wrap or wax paper against the cut surface.
Leave a Reply