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.
Kiwi and Raspberry Pavlova
Ingredients
- MERINGUE
- 4 egg whites
- 1 cup sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon white wine vinegar
- 1 1/2 teaspoons vanilla extract divided
- TOPPING
- 1 cup heavy cream chilled
- 1/2 cup chilled plain yogurt
- 1 cup fresh raspberries
- 2 kiwi peeled and sliced
- honey
Instructions
- MERINGUE
- Preheat oven to 200 F. Let egg whites stand at room temperature for 30 minutes.
- In a small bowl, stir together sugar, cornstarch, and salt; set aside.
- In the bowl of a stand mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form. Add the sugar mixture 1 Tablespoon at a time; continue beating on high speed until very stiff and glossy peaks form, about 5 more minutes. Beat in the vinegar and 1/2 teaspoon of the vanilla.
- Using a rubber spatula, spread the meringue over the circle. Shape it into a 9" disk by making the meringue conform to the circular outline; smooth top and sides with rubber spatula.
- Bake for 1 hour and do not open the open door (make sure you don't open to just check on it...it will be fine).
- Turn off the oven and let the meringue dry in the oven with the door closed for 30 minutes. Remove from the oven and let it cool completely (about 3-4 hours).
- Gently peel parchment paper from the meringue and, using 2 metal spatulas, transfer meringue to a cake stand.
- TOPPING
- In a medium bowl, beat the whipped cream, yogurt and 1 teaspoon of the vanilla until stiff peaks form. Pour the whipped cream mixture onto the cooled meringue and spread evenly over meringue's top using a rubber spatula.
- Decorate with kiwis and raspberries. Drizzle on the honey.
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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