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.
Spring Minestrone
Ingredients
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 3 garlic smashed
- 2 leeks washed and thinly sliced (use an onion if you don’t have leeks)
- 1 teaspoon finely chopped fresh rosemary
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 1/4 teaspoon red pepper flakes or more to taste -optional
- 1 potato peeled and cut into small pieces
- 1/2 cup peeled seeded, and chopped tomato
- 4-6 cups stock or water I used vegetable stock, you could use chicken
- 2 small zucchini cut into 1/2-inch pieces
- 1 cup peas I used frozen from fresh that I had in my freezer
- 1 cup baby fresh baby spinach
- 1 cup Italian parsley chopped
- Salt and freshly ground pepper
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, leeks, rosemary,carrots, celery, red pepper flakes, and cook 2 minutes. Stir in the potato and tomatoes and cook 2 more minutes; season with salt and pepper.
- Add stock or water and bring to a simmer (start with 4 or 5 cups of stock. Depending on how thick you want your minestrone, add another cup if you want it less thick). Cook, covered, for 10 minutes.
- If you are adding orzo or a broken pieces of a thin spaghetti, bring soup to a boil and add them in now. When the pasta is almost done, add in the zucchini and peas. If you aren’t adding pasta to the soup, keep the soup on a simmer and add in the zucchini and peas and cook for about 10 minutes (or until the zucchini are tender).
- If you did add the pasta, cook until the pasta is al dente (it will keep cooking in the soup because it is very hot, so check to make sure it doesn’t become too mushy).
- Add spinach and parsley during the last 2 minutes of cooking time. Adjust seasonings and serve immediately.
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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