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.
Meyer Lemon Loaf with Blood Orange Glaze
Ingredients
- BREAD
- 1 stick butter softened
- 1 cup sugar
- 1/4 cup freshly squeezed meyer lemon juice from about 3 meyer lemons
- 1 tsp meyer lemon zest
- 2 eggs
- 2 tsp baking powder
- 2 cups flour
- 1/2 tsp salt
- 1/3 cup milk
- GLAZE
- 1/2 blood orange juiced
- enough powdered sugar to make a thick glaze
Instructions
- CAKE
- Preheat oven to 350 degrees.
- Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.
- Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth
- Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown (mine baked in about 55 minutes). Remove from oven and let cool completely before drizzling with glaze.
- GLAZE
- In a small bowl, combine the blood orange juice with powdered sugar. Drizzle over 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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