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 Potato Pancakes (With Leftover Mashed Potatoes)
Equipment
- 1 glass bowl
- 1 saute pan
Ingredients
- PANCAKES
- 2 cups mashed potatoes cold
- 1 large egg
- ¼ cup flour* plus 2 tablespoons all-purpose flour divided
- ½ shredded cheese* I used vegan cheese, but shredded mozzarella is fine or cheddar
- ½ cup onion chopped (I used red onion)
- 4-6 Tablespoons oil any mild flavored oil is fine
- AIOLI SAUCE
- 1 cup mayonnaise
- 1 tablespoon fresh lemon zest from 1 large lemon
- 1 tablespoon fresh chopped chive or onion
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- salt to taste
- pepper to taste
Instructions
- POTATO PANCAKES
- In a large bowl, add all of the ingredients.
- Stir them all together to combine. Set aside and prep the sauce (if you’re using this sauce, if you’re not, go ahead and skip over to frying them in pan).
- AIOLI SAUCE
- In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.
- Cover and refrigerate until ready to use.
- Refrigerate for up to 1 week.
- In a large bowl, mix all of the ingredients together until well combined.
- The mixture should be thick and should hold its shape. If it’s not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)
- COOK POTATO PANCAKES
- Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about 1/2- inch in thickness.
- Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.
- Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).
- Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.
- Cook the patties until bottom is browned and sides are set.
- Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.
- When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you’ll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.
- Repeat with the rest of the patties .
- Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you’re dairy-free).
- These potato pancakes are best served hot. But they’re also still delicious warm.
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
- Keep in mind that the leftover mashed potatoes will vary in consistency. It all depends on how you made your mashed potatoes (how much milk or butter was added)
- If after combining the mashed potato pancake mixture it seems a bit dry and has difficulty coming together, add one more egg. If the mixture seems too wet, add a small bit of flour, 1 tablespoon at a time, until you get a nice and cohesive mixture.
Paleo: To make these potato pancakes paleo, use cassava flour 1:1. Cheese: I used vegan mozzarella shreds to make it dairy-free. Go ahead and use your favorite with dairy mozzarella shreds or even cheddar.
Onion: I used red onion, but go ahead and use scallions, sweet onion or even chives.
Cook: Cook them up a few at time. You want to make sure you don’t overcrowd them in your pan (if it’s a large pan, you could probably fit them all at once). Aioli sauce:
If you have anchovy filets on hand, chop up a couple to add to the sauce. If you do add anchovy, you will not need any salt in the sauce.
Refrigerate for up to 1 week. Make them in advance: Pancakes could be formed into shape one day ahead and stored in the fridge. Remove from fridge 10 minutes before frying. Reheat on a baking sheet at 350F for 8-10 minutes
Freezing: Potato pancakes could be stored in a single layer in a zipped lock freezer bag or an airtight storage container. Keeps in freezer for up to 2 months.
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