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.
Vegan Biryani Salad
Ingredients
- 1 cup uncooked lentils I used brown (use green, if you have)
- 1 bay leaf
- 2 Tablespoons plus 1/2 teaspoon sea salt divided
- 1 medium summer squash cut lengthwise into 1/2-inch-thick pieces
- 1 red onion cut into 1/2-inch rounds
- 2 Tablespoons curry powder
- 3 Tablespoons extra-virgin olive oil divided
- 1 Tablespoon coconut oil
- 1 cup raw peanuts unsalted
- ½ cup chopped dried apricots chopped (use dried peaches if you have instead of apricots)
- ¼ cup chopped dried papaya
- 3 cups cooked basmati or jasmine rice
- ⅓ cup fresh lemon juice
- ½ teaspoon black pepper
- 1 bunch fresh cilantro chopped
- 1 bunch scallions chopped
- 1 cup crispy fried onions or fried shallots for garnish
Instructions
- Combine lentils, 3 cups water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium-low, cook until lentils are tender, 18 to 20 minutes. Remove the bay leaf. Drain and cool.
- While the lentils are simmering, heat up a grill pan. I use a medium size one that I use on top of my stove. In a small bowl, add the squash, red onion, curry powder, 1 teaspoon salt, 1 tablespoon of olive oil. Toss it all together.
- Place squash and onion pieces on the heated up grill pan.
- Grill the pieces until they are tender and slightly charred on both side (you don’t want them burned).
- When the squash and onion are ready, remove from grill pan. Cut them into bite size pieces; set aside.
- In a small skillet, heat 1 tablespoon coconut oil (you could use olive oil if you don't have coconut oil) in a large skillet over medium-low. Add peanuts and dried fruit and cook, stirring around so pieces don’t burn, for about 5 minutes. Season with 1/2 teaspoon salt.
- Place rice in a large bowl or serving platter, breaking up any large clumps (if there are any) with a spoon (or use your clean hands).
- Drizzle with remaining olive oil (1-2 tablespoons)and season with 1 teaspoon salt and pepper. Toss to combine.
- Gently fold in cooked lentils, squash, red onion, cashews, fruit, and fresh lemon juice; check seasoning and add more salt and pepper, if needed.
- Fold in cilantro and scallions.
- Garnish with fried onions or shallots, if using. 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.
Notes
- Lentils: If you have leftover cooked lentils, they would be perfect to use for this. You could also use leftover cooked chickpeas. Canned lentils or chickpeas would also be fine.
- Rice: Leftover cooked rice is best for this recipe. If you have to cook the rice the same day, be sure to let it cool down.
- Squash: Summer squash or butternut squash is fine. If you happen to have any leftover cooked squash from meal prep, it would be perfect to add into this recipe.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. I would not freeze this salad.
Leave a Reply