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.
Pasta al Tonno (Tuna and Tomatoes Pasta)
Ingredients
- 10 oz of cherry tomatoes
- 3 sprigs fresh thyme
- 2 cloves garlic sliced thin
- 1 pound penne pasta or rigatoni
- 2 Tablespoons extra-virgin olive oil plus more for drizzling
- 1 small onion chopped
- 1 can tuna in olive oil
- ½ cup white wine or white balsamic vinegar
- 6 ounces fresh spinach
- sea salt and fresh ground black pepper
Instructions
COOK THE TOMATOES
- Roast the tomatoes: Heat oven to 400°F. Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, garlic and fresh thyme. Sprinkle with a few pinches of salt and pepper. Cook for 15-20 minutes, or until tender and ready to use. Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.
PASTA
- Cook the pasta: Cook the pasta in a large pot of boiling salted water until just before al dente.
- When you drain pasta, reserve about 1/2 cup of the pasta water.
- PREP THE SAUCE
- While pasta is cooking: heat remaining olive oil in a saucepan over medium heat. Add the onion and cook for about 1 minute.
- Add in tuna: Add the tuna and white wine. Let the wine cook down a minute or two and then add the cooked pasta. Stir to combine and cook for a minute or two. Add in a little bit of the reserved pasta water.
- Add in spinach and roasted tomatoes: Stir in spinach and the roasted tomatoes (you could add just the tomatoes and not the garlic and the thyme from the pan. If pasta seems too dry, add a little bit more of the reserved pasta water. If you don’t mind the garlic flavor, add the garlic from roasting pan). Toss together for 1-2 minutes, until the spinach is slightly wilted.
- Season: Season with salt and pepper. Drizzle on a little extra-virgin olive oil.
- Serve: Serve immediately, garnished with your desired toppings.
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
- Use good quality tuna: Since tuna is the star ingredient in this recipe, it's important to use good quality tuna. Look for tuna packed in olive oil, as it will have more flavor and a richer texture than tuna packed in water.
- Cook the pasta al dente: Be sure to cook the pasta al dente (to the tooth), which means it should be cooked until it's tender but still firm to the bite. This will help the pasta hold up well in the sauce and prevent it from becoming mushy.
- Reserve some pasta water: Before draining the pasta, reserve about a cup of the pasta water. You can use this starchy water to loosen the sauce and help it adhere to the pasta.
- Don't overcrowd the pan: When cooking the cherry tomatoes, be sure not to overcrowd the pan. If the pan is too crowded, the tomatoes will steam instead of roast, which will result in a less flavorful dish.
- Use fresh herbs: Using fresh herbs like thyme will add a bright and fresh flavor to the dish. If you don't have fresh thyme, you can use dried thyme, but use half the amount called for in the recipe.
- Adjust the seasoning: Taste the dish before serving and adjust the seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice if the dish needs more flavor.
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