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.
Strawberry and Amaretti Cookie Trifle
Ingredients
- 1 pound cake cut into chunks
- 1 cup strawberries hulled and thinly sliced
- 1 Tablespoon sugar
- 1 Tablespoon Limoncello or another liqueur or orange juice
- 1 cup pastry cream or pudding
- 1 cup chilled cream
- 1 teaspoon vanilla
- 1 cup amaretti cookies, crushed
Instructions
- Place the sliced strawberries in a small bowl with the sugar and the liqueur (or orange juice). Stir it around and set aside. Let the berries soak up the flavor.
- Cut up the pound cake. If you don’t have pound cake, you could use lady finger cookies.
- Whip the cream until soft and fluffy; set aside.
- Make the pastry cream (or pudding); set aside.
- Layer the strawberries on the bottom of your trifle bowl.
- Place the pieces of cut up poundcake on top of the berries.
- Spoon on the pastry cream (or pudding)and spread on top of the pound cake.
- Spoon on the whipped cream and spread it evenly around.
- Chill for at least one hour. Before serving, sprinkle on the the crushed amaretti cookies.
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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