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 Marinated Zucchini
Ingredients
For the zucchini:
- 3 medium zucchini rinsed ends trimmed off
- ½ tsp kosher salt
For the marinade:
- 1 ¼ cups white wine vinegar with 5% acidity
- 1 cup pure olive oil
- 5 garlic cloves peeled and left whole
- 1½ teaspoon Kosher salt
- 2 teaspoons dried oregano
- 2 teaspoon dried parsley basil, or oregano (or combo of whatever you prefer)
- 1 teaspoon crushed red pepper flakes
Instructions
For the zucchini:
- Slice zucchini to 1/16-inch thickness on a mandolin or a food processor (I sometimes slice by hand and manage to get it nice and thin, so don’t worry if you don’t have a mandolin or food processor, just carefully slice by hand).
- In a small bowl, place the zucchini slices and sprinkle on the salt. Mix them together with your very clean hands. Set them aside for about 30 minutes.
For the marinade:
- In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes. When it’s boiled for a few minutes, remove pot from the heat.
- Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
- Drain the zucchini in a colander. Gently squeeze out all the liquid. You don’t want to break apart the zucchini, so really gently squeeze out the liquid. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
- When you have your zucchini ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the zucchini in the jars, being sure to leave that 1/2 inch of headspace on the top. If you happen to have any marinade leftover, use it in a salad dressing.
- Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to 7 days.
- Be sure to let them marinate overnight before serving. You really want to get the full flavor of the marinade (although they are delicious even right away!). The next day, serve at room temperature.
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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