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.
Easy Nutella Crostata Recipe
Equipment
Ingredients
- 300 grams 10.54 ouncespastry flour
- 200 grams 7.025 ounces unsalted butter
- 100 grams 3.512 ounces sugar
- 1 whole egg and 1 yolk 60 grams eggs
- 1 26.5 ounce jar of Nutella
Instructions
- In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms . Be sure to not over process the dough.
- Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into four disks and chill in the refrigerator for about an hour.
- Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
- When the dough is nicely chilled, remove from the refrigerator. Roll out the first piece of dough between 2 sheets of plastic wrap into a 1/8-inch thick or slightly thicker. Keep other pieces of dough chilling while assembling the tarts one at a time.
- Spray a mini fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the first mini tart pan (or an 11-inch fluted tart pan); release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 -inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Repeat this process with the remaining 3 tart shells.
- Wrap the remaining dough in plastic wrap. Place the remaining dough and the tart pans in the refrigerator for about 30 minutes to chill.
- When the tart shells are chilled, remove them from the refrigerator and prick the pastry bottoms with a fork a few times. Fill each tart shell with Nutella almost all the way to the top. Roll out the extra dough into lattice strips. Place the dough strips in a criss-cross pattern over the Nutella. Repeat the same process with the remaining three tart shells.
- Place the mini crostatas on a baking sheet and bake for about 25-30 minutes at 375 F, or until the crust is a light golden brown. *Check the crostata at 25 minutes. Every oven is different. The crust should not be too brown.
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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