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.
Fettuccine Alfredo
Equipment
Ingredients
- 1 lb Fettuccine pasta
- 1 ½ cups fresh finely grated Parmigiano Reggiano cheese divided, more for serving
- ½ cup unsalted butter divided, at room temperature (use a very good grass-fed better for the best flavor)
- Freshly ground black pepper to taste optional
- salt for the pasta water
Instructions
- Bring a large pot of water to a boil and salt it. Cook the fettuccine until it's al dente (check timing on the pasta bag or box and set a timer).
- Cut the butter into 6 portions.
- While the pasta cooks, add half of the butter in large chunks to a serving platter. Be sure the butter is not frozen, as you want the butter to be soft as it's waiting to be combined with the pasta and cheese.
- Before straining the pasta, reserve 1 cup of the hot starchy pasta water. You could carefully ladle it out into a measuring cup.
- Add 1/2 cup (about 3-5 tablespoons) of the hot pasta water to the platter with the butter and stir until the butter melts.
- As soon as the pasta as al dente, strain the pasta and add it to the platter with the melted butter and pasta water and use tongs to combine it all together.
- Add the other 3 portions of butter to the pasta and the other 1/2 cup of the hot pasta water. Use the tongs to combine it, stirring, until all the butter melts and the pasta is coated with the butter sauce.
- Add the Parmigiano and use tongs to combine it all together with the butter sauce.
- Serve immediately with some more freshly grated Parmigiano and a few crack of some freshly ground black pepper (optional). Enjoy!
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
- Pasta: I used store-bought fettuccine. I used a very good Italian brand. Use your favorite brand or any long pasta.
- Cheese: DO NOT use canned Parmesan cheese, as it won't melt properly with the sauce. Use a Parmigiano Reggiano cheese. It's worth it to splurge and get a better brand. Also, do not add the cheese onto the butter. It gets added on after the butter and pasta water is melted.
- Butter: A very good grass fed butter is best for this sauce.
- Black pepper: Adding freshly ground black pepper is optional. You could crack some on top as soon as it's ready to serve.
- Best eaten: I highly recommend eating this as SOON as it's all combined with the sauce. Otherwise, the longer it sits, it starts to get sticky.
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