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.
Beet and Potato Gnocchi-Gnocchi di Barbabietola
Ingredients
- 2 baking potatoes
- 2 medium beets
- 2 egg yolks
- 1 tsp salt
- 1/2 tsp pepper
- 1-1/2 to 2-1/2 cups flour
Instructions
- Preheat oven to 400ºF. Wrap beets with aluminum foil. Wash the potatoes and boil them until they are very soft (boil with peels on). When they are soft, time to mash the potato. You should use a ricer, if you have one or you could use a potato masher. You need to wait until the potatoes are a little cool, but they need to be not cold.
- Bake beets for 75 minutes. When they are done, leave them on the the counter until they are cool enough to be able to handle.
- Peel skin from potato and beets. Pass the potato through a ricer or a food mill. If you don't have a ricer or a food mill, use a fork, a masher or a box grater.
- Put the peeled beets into a food processor and run until the beets are very smooth. Mix potato and beets in a big bowl and combine well.
- Flour the surface of the counter, make a mound of potato and beets mixture and make a well in the middle. Add egg yolks, salt, pepper in the well and mix them very well with your hands.
- Add 1/2 cup flour and mix into the potatoes. Keep adding 1/2 cup flour, mix and fold until the dough is still soft but dry enough to handle when you roll it.
- Flour the counter again and divide the dough into 8 pieces. Roll each piece into a 1/2-inch diameter rope then cut into 3/4-inch long piece with a knife. If you have the time to make indentations on your gnocchi, press gently each pieces of gnocchi gently with a back of a large fork to make the ridges.
- Set them aside on floured baking sheets with parchment paper or kitchen towel (not paper) and dust with more flour on top of the gnocchi.
- At this point, you can freeze them on the baking sheets or cook them. Cook them in simmering hot water until the gnocchi rise to the water surface. Give them another minute in the water and remove them from the water. Toss them with olive oil. If you don't eat until later that day, you still need to cook them, coat with olive oil and refrigerate until time to eat. Right before you eat, reheat the gnocchi with hot water for 30 seconds.
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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