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.
Amaretti Almond Pumpkin Pie
Ingredients
Pie Crust
- 2 1/2 cups all purpose flour plus extra for rolling
- 1 teaspoon salt
- 2 Tablespoons sugar
- 3/4 cup unsalted butter chilled, cut into 1/4 inch cubes
- 1/2 cup 8 Tbsp all-vegetable shortening
- 6-8 Tablespoons ice water
Pie Filling
- 2 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can 15 oz pumpkin (not pumpkin pie mix)
- 1 can evaporated milk
- 1 cup amaretti cookies about 15 cookiescrumbled into 1/2 inch pieces or smaller
Instructions
Pie crust
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.
- Make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
- When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
- On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
Pie filling and topping
- In a medium bowl, beat the eggs slightly with a wire whisk. Beat in the remaining filling ingredients. Pour the filling over your pie crust.
- Bake at 350 for 60 minutes.
- While pie bakes, make the praline: Line a baking sheet with parchment paper. Brush with a bit of vegetable oil.
- In a small saucepan, stir the sugar and 1 Tablespoon water and bring to a boil, swirling until it is amber colored (about 6 minutes). Stir in the almonds and salt. Pour almond mixture onto the baking sheet spreading thin with a spatula. Let cool completely.
- Coarsely chop the amaretti (I put them in a large zip plastic bag and crush them into large pieces). Coarsely chop or break the praline.
- Cool pie for 30 minutes. Refrigerate 4 hours or until chilled.
- When pie is chilled, sprinkle the amaretti and almond praline on top.
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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