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 Coleslaw Dressing
Ingredients
- ¾ cup mayonnaise I used vegan mayo, use your favorite regular mayonnaise if you're not vegan
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1-2 Tablespoons maple syrup
- 1 Tablespoon mustard Dijon or yellow
- ½ teaspoon salt
- ½ teaspoon black pepper or more taste
Instructions
- In a medium bowl, combine all dressing ingredients: mayonnaise extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
- Whisk to combine.
- Taste the dressing, and adjust seasoning to your taste. If you like it sweeter, add a bit more maple syrup. If you like it more tangy, add a touch more vinegar.
- Serve with homemade or prepackaged slaw, or any salad or greens. 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
- Serve with about 8 cups cabbage coleslaw mix.
- Serve over pulled pork sandwiches, fish tacos or as a side dish to any meal.
- If you’re planning on making your coleslaw ahead of time and freezing it, make sure to replace the mayonnaise with sour cream.
- This coleslaw is made with a mayonnaise based dressing and does not thaw very well.
- Add 1 clove of minced garlic to add some exciting flavor.
- If you like a spicy kick, add in a touch of your favorite hot sauce.
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