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.
Orange -Glazed Polenta Cake
Ingredients
CAKE
- 2/3 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup sugar plus 3 Tbsp sugar
- 2 large eggs separated and at room temperature
- 1/2 cup vegetable oil
- 1/4 cup orange juice plus another 1/4 cup for the glaze
- 1/4 cup coconut milk
- 2-3 small oranges sliced about 1/8 inch thick I used navel and blood oranges
- zest of 1 orange
GLAZE
- 1 cup confectioner's sugar
- juice of one orange
Instructions
- Preheat oven to 350 F. Rinse and dry your oranges. Cut the ends off of the oranges and slice the rest of the oranges about 1/8 inch thick. Take out all the seeds.
ORANGES
- Heat oven broiler. Arrange orange slices in an even layer on an foil-lined baking sheet fitted with a wire rack; sprinkle with 3 Tbsp. sugar. Broil, rotating pan as needed, until slightly caramelized, about 7 minutes; set aside.
- In a small bowl, add the orange juice and coconut milk. In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and orange zest.
- In another medium sized bowl, beat the egg whites until they are soft with fluffy peaks. Set aside the beaten egg whites.
- In a clean bowl of a mixer, beat the sugar with the oil until combined (about 1 minute).
- On medium speed, beat in the egg yolks one at a time until combined. Add 1/3 of the flour mixture. Add 1/2 of the orange juice/coconut milk and beat for about a minute. Add another 1/3 of the flour mixture. Stop the mixer and with a spatula, scrape down the sides of your pan to combine all the flour mixture. Add the rest of the orange juice/coconut milk and beat for about a minute. Add the rest of the flour mixture.
- Stop the mixer and fold in the egg whites gently until combined and you don’t see any more white streaks.
- Spoon the batter on top the caramelized orange mixture. Even out the top of the batter with a spatula. Bake about 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the cake is baking, prep the orange glaze.
GLAZE
- In a small bowl combine the confectioner's sugar and add the orange juice. Combine until you have a spreadable mixture. Add more juice if needed to make it thinner or more confectioner's sugar to make it thicker.
- After the cake has cooled for about 10 minutes, release it from the pan on your serving dish. When the cake has completely cooled, place the oranges on top and drizzle on the glaze.
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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