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 Spaghetti Aglio e Olio
Ingredients
- 1 pound spaghetti
- ½ cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- ¼ teaspoon crushed red pepper flakes or to taste
- Sea salt to taste (or kosher salt)
- ¼ cup chopped fresh Italian parsley
Instructions
- Boil water: Bring a large pot of salted water to boil for the pasta.
- Cook the pasta: Once the water is boiling, add in the spaghetti. Stir it in the boiling water. Keep stirring it while it’s cooking.
- Heat the olive oil: In a large sauté pan, add the oil on medium-high heat.
- Add the garlic: A few minutes after you have the pasta cooking and when the oil is shimmering, lower the heat of the sauté pan to medium. Add the garlic to the oil.
- Sauté the garlic: Cook the garlic until it is a nice light golden brown (should take 3-5 minutes). Add in the crushed red pepper flakes (or peperoncino) and stir to combine with the garlic and oil.
- Remove from the heat: Once the garlic reaches a light golden color, remove the pan from the heat. Meanwhile, the pasta keeps cooking . (Optional)Stir in the parsley (you could reserve some to toss on top at the end, it's up to you)and a teaspoon of salt.
- Drain the pasta: Cook the pasta until it's just before al dente (set a timer for 1 minute less than the cooking time on the pasta instructions so you don't forget). Reserve a 1/2 cup of starchy pasta water.
- Cook with sauce: Immediately add the drained pasta and the reserved pasta water to the garlic oil sauce. Use tongs or a spoon to continuously toss together for 1-2 minutes, until the pasta is finally al dente.
- Check the salt: Taste the pasta, and if needed, add salt. If you like it more spicy, add some more crushed red pepper flakes.
- Serve: Plate up the pasta while it’s very hot and 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
- Pasta: I have only had this dish with spaghetti. If you want to stay authentic, use only spaghetti. Choose a very good quality spaghetti. If you can find bronze cut, that would be even better and will cook up nice and al dente.
- Olive oil: Use a very good quality extra-virgin olive oil. It is the base for the sauce, so keep that in mind, as it will make the sauce taste even better.
- Garlic: Adjust the amount of fresh garlic to your taste. You could slice it or mince it. The minced garlic will brown very quickly, so you'll have to carefully watch it while you cook it in the hot olive oil.
- Hot pepper: Adjust the heat to your liking. If you don't like spicy, do not add in any hot pepper flakes. My kids do not like spicy, so I only add it in for those that do.
- Add-in: This is a really great pasta dish to add seafood to. Shrimp or calamari would be great.
- Leftovers: Any leftovers will stay fresh in the fridge for a couple of days in an airtight container.
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