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.
Kale and Chickpea Soup with Garlic Crostini
Ingredients
- 5 Tablespoons extra-virgin olive oil plus more for drizzling
- 1 garlic clove chopped
- 1 small onion chopped (I used a yellow onion)
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon red pepper flakes or more to taste
- 1 can chopped tomatoes I used 14 1/2 oz organic diced tomatoes or use a couple of fresh tomatoes chopped-plum tomatoes are great
- 1 Tablespoon vegetable base I use Better than Bouillon
- 2 bay leaves
- 1 piece Parmigiano Reggiano rind
- salt and pepper to taste
- 2 15 oz. cans chickpeas rinsed and drained
- 1 bunch kale stems and ribs discarded leaves chopped
- if you are adding pasta 2 cups shell or ditalini pasta
- ½ cup grated Parmigiano Reggiano to toss on top when soup is ready
- for the crostini-
- 1 loaf of Italian or French bread {I used sourdough}
- 3 cloves chopped garlic
- 6 Tablespoons olive oil
- 2 teaspoons sea salt use salt to your taste preference
- 2 Tablespoons chopped fresh parsley
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the
- garlic, onion, carrots, celery, rosemary, red pepper flakes, and cook 2
- minutes. Stir in the tomatoes and cook 2 more minutes; season with salt.
- Add 3 quarts water, the vegetable base (or a bouillon cube), the bay leaves
- and Parmigiano Reggiano rind. If you don’t have the cheese rind, the soup will still turn out fine!
- Cover and bring to a boil, then reduce the heat to low and simmer for about 45 minutes with pot slightly covered.
- Uncover the pot and raise the heat to medium. Add the chickpeas and let it simmer for about 15 minutes. If you are adding pasta to the soup, add it now with the kale. If you are not adding pasta, just add the kale and cook stirring occasionally until the leaves are tender (about 7-10 minutes)
- Remove the bay leaves and the cheese rind. When serving the soup, add a drizzle of olive oil on top of each portion (and a little bit of grated Parmigiano Reggiano, if you like). Salt and pepper to taste.
- for the crostini-
- Slice the loaf in half and then slice it crosswise. Drizzle the bread with olive oil. Sprinkle on the salt, chopped garlic and parsley. Bake on 350 F until lightly browned (about 10 mins…depends how toasted you’d like your crostini).
- Top each bowl of soup with a a slice of the crostini and 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.
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