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.
Roasted Potatoes with Sweet Corn Relish
Ingredients
- SWEET CORN RELISH
- 2 cups corn kernels cut from 2-4 ears, depending on how large the corn ears are
- 1/2 cup plum tomatoes cut in small pieces (or 12 ripe cherry tomatoes, cut into 1/8-inch-thick slices)
- 1/2 cup finely diced red onion
- 1/2 cup finely diced green bell pepper
- 1 garlic clove
- 3/4 cup unseasoned rice vinegar end cut off
- 2 teaspoons ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- GREEN PEA SAUCE
- 1 can of sweet peas or about 1 cup fresh or frozen
- 1 large lemon cut and juiced, plus more as needed
- Freshly ground white pepper
- 1/2 teaspoon minced seeded, minced jalapeño
- 1 teaspoon minced seeded, minced jalapeño, for serving
- POTATOES and ONIONS
- potatoes I used 3 sweet and 1 regular, use a all white or all sweet potato, peeled and cut into small chunks
- 1 large onion cut into 1/2-inch thick slices
- 2 Tablespoon extra-virgin olive-oil
- Sweet Corn Relish for serving
- Spring Green Pea Sauce for serving
Instructions
- SWEET CORN RELISH
- If you’re using fresh corn, bring a pot of water to hight heat and boil the corn. Blanch the corn for about a minute and drain in a colander.
- Let the corn cool and slice off the kernels. I had leftover grilled corn on hand and sliced the kernels off the ear.
- Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside. If you blanched fresh corn, in the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, pepper, and turmeric. Bring to a low simmer over medium heat. Cook until the vinegar mixture heats up (if you are using sugar, until the sugar dissolved), about 3 minutes. Pour the liquid over the corn mixture and let cool. Refrigerate the relish for at least one day to develop the flavor.
- PEA SAUCE
- In a medium sauce pan, bring 1/2 cup water to boil and then add in the peas (I used canned and drained the liquid). Add in the fresh lemon juice (add more if you like more of a lemon flavor, but I used juice of one large lemon). Add a little salt (I added about 1/2 teaspoon).
- If you are using If you are using fresh peas, blanch them in a quart of boiling water (with lemon juice and salt)for about 3 minutes. If you happen to be using frozen, blanch (with lemon juice and salt) in the quart of boiling water for about 4 minutes.
- If using the canned peas, once it heats up, add them to a blender. Puree until smooth. Add a little more water to thin it out if they’re too thick. (start with tablespoon at a time). If you are using the fresh or frozen peas, drain peas and add them to the blender. Add in 1/4 cup water to puree. Check salt and add a dash more, if needed. The pea sauce should be not too thick and not watery. It should be a consistency that is easy to pour out of the blender. Pour the pea sauce into a small bowl. Taste it and add more salt and lemon juice, if needed.
- POTATOES AND ONIONS
- Heat oven to 375F. Line a baking sheet with foil paper. Add the potatoes to the sheet. Drizzle about 1 tablespoon extra-virgin olive oil on top of the potatoes. Sprinkle on some salt (about one teaspoon). Roast until they are tender and light brown. Should take about 15 minutes. While the potatoes are in oven, cook up the onion.
- Add the remaining olive-oil to the onion slices and stir it together to completely coat. Heat up a large grill pan. If you don’t have a grill pan, you could cook the onion slices with a little bit of extra-virgin olive oil in a frying pan until they’re soft. Add the sliced onion pieces and cook until tender (should take about the time it takes to make the potatoes)and they have grill marks. When onion is ready, season with salt. Set aside on a small plate.
- SERVE
- On a serving dish, place the potatoes. Add onions on top of the potatoes. Spoon on some of the sweet corn relish. Drizzle on some of the pea sauce. Serve the rest of the pea sauce on the side in a small bowl. Sprinkle on some extra chopped jalapeños, if you like it spicy.
- Will last for 4-6 weeks refrigerated.
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