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.
Easy Baked Salmon
Ingredients
- 1 2-pound whole salmon fillet skin-on preferred
- 2 Tablespoons extra-virgin olive oil
- 1-2 Tablesoons coconut aminos or soy sauce or Tamari
- 2 handfuls fresh dill (chopped)
- 1-2 teaspoons sea salt
- freshly ground pepper to taste
- 1 teaspoon sweet paprika
- 2 lemons you’ll use the juice of one lemon and slice the other for cooking and for serving
Instructions
- Preheat oven to 425ºF
- Place a large piece of foil (or parchment paper)on a rimmed baking sheet. Crimp edges of foil around salmon to make a little "boat".
- Spray with nonstick spray (or rub some olive oil on the foil or parchment paper).
- Place salmon fillet on top (skin side down, pink side up).
- Crimp edges of foil up to hold the olive oil mixture.
- In a small bowl, combine the olive oil, fresh dill, salt, pepper, and coconut aminos. Spoon it over the salmon. Squeeze on some fresh lemon juice and sprinkle on some paprika.
- Thinly slice remaining lemon and place on top of the salmon.
- Bake for 10-12 minutes, depending on preferred doneness (see notes for internal temperatures). The internal temperature should be 145°F in the thickest portion. It should also flake easily when touched with a fork.
- Remove the tray from oven and serve the salmon with lemon slices.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Coconut Aminos: I like to add a dash of coconut aminos to the olive oil sauce. You could also use soy sauce or even tamari, if you’re gluten-free.
- Fresh dill: I love the flavor of dill, but you could sub it for fresh thyme or even some Italian parsley.
Internal temperature
- Follow the USDA guidelines and cook to internal temperature of 145°F minimum for all fish and seafood.
- I cook mine to less than that recommendation, at my own risk, as I prefer it slightly undercooked and more flaky. But not when serving for my kids. Cook according to what the USDA recommends (and what you prefer).
- IF you cook it to 145°F keep in mind if you let it rest while you’re doing other things, it will still reach an even higher temperature and can get a bit dry.
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