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.
Pumpkin Pasta Sauce Recipe
Ingredients
- 1 pound penne pasta
- 1 Tablespoon extra-virgin olive oil or mild flavored oil you like
- 2 Tablespoons margarine I used Earth Balance, use butter if you’re not vegan/dairy-free
- 1 small onion minced (I used purple. Sweet, or white onion or shallot works fine)
- 1 teaspoon sea salt
- ½ teaspoon crushed black pepper
- 1 cup pumpkin puree
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup white wine
- 1 cup unsweetened almond milk I used almond milk, use real milk if you're not vegan/dairy-free
- 2 Tablespoon fresh sage chopped
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, prep the pumpkin sauce.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes.
- Add the wine (water, if you’re not using wine), cinnamon, nutmeg, and simmer until it reduces (about 3-5 minutes). Stir in the pumpkin puree and add in the milk. Stir to combine. Check seasoning, and add some more salt and pepper, if needed.
- When pasta is cooked reserve some of the pasta water (1/2 cup is good), drain well and immediately add the pasta to the pan with pumpkin sauce. On medium heat, give it a nice stir to combine it all together. If it’s too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- Spoon it out onto plates. Add some more crushed black pepper (if you like). Sprinkle on the chopped fresh sage. 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
- Pumpkin: I used canned pumpkin (not pumpkin pie filling). You could make this with your own homemade pumpkin puree.
- Spices: Adjust them to your taste. I add the spice and taste and then always end up adding another dash of cinnamon or nutmeg or both. I like mine to have more of the spice flavor, so adjust yours to your taste.
- Milk: I used unsweetened almond milk. You could use whatever nut milk you like or use heavy cream or regular whole milk (if you’re not vegan or dairy-free).
- Sage: The pasta really comes together with the fresh sage. IF you can’t get your hands on any, make it with some fresh thyme. If everyone likes the fresh sage, stir it into the sauce before combining with the pasta. If not everyone enjoys it, sprinkle it on the plates for those that like it.
- Serve: Enjoy this pasta as soon as it cooks. The sauce will not stay creamy as it cools down.
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