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 Icebox Pie
Ingredients
- crust ingredients
- 12 full-size graham crackers
- ¼ cup sugar optional
- 6 Tablespoons vegetable oil or olive oil
- filling ingredients
- 1 cup fresh or frozen blueberries if using fresh, reserve a handful of berries to decorate on top
- 1 Tablespoon sugar
- 2 Tablespoons Limoncello or orange juice
- 1 cup heavy cream
- 1 Tablespoon confectioner's sugar
- 1 cup vanilla Greek yogurt
Instructions
- Preheat oven to 350°F. Blend ingredients in processor until graham crackers are finely ground. Add the vegetable oil; process until moist crumbs form. If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency. Press crumb mixture onto bottom and sides of pie pan.
- Pie crust options: you could either bake crust 8-10 minutes until firm, or freeze the crust. Or you could use a store-bought crust.
- To bake crust: Bake for 8-10 minutes. Let crust cool down on the counter before you add the filling.
- To freeze crust: Press crumb mixture onto bottom and sides of pie pan. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
- In a small skillet on medium-low heat, simmer the blueberries with the sugar and Limoncello (or orange juice) for about 5 minutes. Add the blueberries to a blender and give it a whirl.
- Whip cream until stiff peaks are just about to form. Beat in the confectioner's sugar until peaks form. Take care not to over-beat, or you'll be left with butter.
- On low speed, whip in pureed blueberries and the Greek yogurt until combined.
- Stop the mixer and fold in the mixture, scraping the sides of bowl with a spatula until fully combined.
- Spoon the blueberry filling into the graham cracker crust.
- Decorate with blueberries.
- Transfer the pie to the freezer and freeze until solid enough to slice, at least 2 hours or up to overnight. To make serving easier, let the pie sit out for 10 minutes at room temperature 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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