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.
Blueberry Lemon Tart with Shortbread Crust
Equipment
Ingredients
- CRUST AND CRUMBLE:
- 1 ½ cups all-purpose flour
- ⅓ cup cornmeal
- zest of lemon grated
- ⅓ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ¾ cup unsalted butter or vegan butter sticks,melted and slightly cooled
- FOR THE FILLING:
- 1 pound blueberries
- ½ cup light brown sugar
- 2 Tablespoons fresh lemon juice
- zest of one lemon grated
- 2 tablespoons all-purpose flour
- Pinch of salt
Instructions
- CRUST AND CRUMBLE
- Preheat oven to 350- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
- In a medium bowl, whisk together flour, cornmeal, lemon zest, sugar, brown sugar, baking powder and salt. Add melted margarine (or butter). Using a wooden spoon, combine everything together forming large clumps.
- Using floured hands, press two-thirds of the dough evenly into bottom and 1/2 inch up the sides of a prepared 9-inch tart pan with a removable bottom (you could also use a 9-inch cake pan); set aside the rest of the crust and crumble mixture.
- FILLING
- In a small bowl, stir together the blueberries, brown sugar, vinegar, flour and salt. Spoon the filling into the crust, making sure you’re not touching the sides of the pan.
- TOPPING
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 - 45 minutes, until lightly browned and blueberry filling bubbles.
- Leave to cool completely in the pan before slicing.
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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