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.
Cacio and Pepe Spaghetti Squash with Chickpeas
Ingredients
- SQUASH
- 1 spaghetti squash approximately 2lbs
- 2 Tablespoons extra-virgin olive oil
- salt and pepper to taste
- CHICKPEAS
- 3 tablespoons olive oil
- 1 large leek white and light green parts only, roughly chopped (about 1 cup)
- 1 garlic clove chopped fine
- pinch crushed red pepper flakes
- 2 cups chickpeas
- 2 cups vegetable broth
- 1/2 cup vegan parmesan cheese or pecorino if using real cheese
- salt and pepper to taste
Instructions
- SQUASH
- Preheat oven to 425°F. Line a baking tray (or casserole) with parchment paper.
- Cut spaghetti squash in half lengthwise. Using a spoon (or ice-cream scooper) scrape out seeds and any stringy bits inside (keep the seeds to roast them, if you like).
- Drizzle the olive oil on the inside. Sprinkle on salt and pepper. Rub it all in.
- Place squash cut side down on parchment lined trays. This recipe yields one squash (two halves). You could bake 4 halves (2 squash) at a time on a large baking sheet (just up the olive oil, salt and pepper. Bake 30-40 minutes until tender and the sides are nice and caramelized.
- Let cool for 10 minutes (it will be very hot to touch!!). Using a spatula, carefully flip over and use a fork to separate the squash into spaghetti-like strands. Place the strands of squash in a serving bowl. Drizzle on some olive oil. Set aside.
- If serving alone, add on the cheese, black pepper and another drizzle of extra-virgin olive oil. If serving with the chickpeas, go on to the next step.
- CHICKPEAS
- While the squash is roasting, cook up the chickpeas. I used canned chickpeas, but if you cooked up your own fresh chickpeas, use the liquid you cooked them in.
- Heat the oil in a large pan over medium heat. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the chickpeas and 2 cups of broth (add broth if you're using canned and not using the liquid you cooked your chickpeas in)and bring to a simmer.
- Simmer gently for 10 minutes. Add additional broth or water if it thickens too much. You want to have a little broth to serve it (but it’s not a chickpea soup). Add salt and pepper to taste.
- SERVE
- Spoon the chickpeas with the broth to a bowl. Top with some of the roasted spaghetti squash. Add on the vegan cheese (or grate on some pecorino if using regular cheese). Crack on some pepper. Drizzle on a little extra-virgin olive oil.
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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