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 Mediterranean Chopped Salad
Ingredients
- For the Dressing:
- juice and zest of 2 large lemons use organic if you’re using the zest
- ½ cup olive oil
- ½-1 teaspoon salt
- For the Salad:
- 1 large English cucumber finely diced
- ½ cup to 1 cup red onion finely diced
- 4 Roma or Plum tomatoes finely diced
- ¼-½ cup Kalamata olives finely chopped
- 1 teaspoon salt (I used sea salt) or more, to taste
- ½ teaspoon freshly ground pepper or more, to taste
Instructions
- Make the easy dressing: In a large bowl, whisk together all the dressing ingredients. Or, add all the dressing ingredients in a glass jar. Close the lid tightly and shake vigorously.
- Prep the salad: Rinse the cucumber and tomatoes well. Finely dice all the vegetables. Chop up the olives.
- Add all the ingredients to a large bowl.
- Mix the salad: Add on the dressing to the salad, and stir to combine. Check the flavoring, and add more salt and freshly ground pepper to your taste. Add a little hot pepper, if you enjoy a little spicy kick! You could let it marinate before enjoying( even 5-15 minutes will give the flavors time to nicely combine together).
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
Dressing: Double the recipe and use the rest for other salad recipes (will keep fresh for up to 2 weeks in the refrigerator).
Cucumbers: Use 1 large or 2 smaller English cucumbers. If you use a regular cucumber, it should be peeled, halved lengthwise, seeded, and diced (no need to peel and seed an English cucumber). Red onions: If using 1 large red onion, 1/2 onion should yield approximately 1 cup finely diced. You could sub a sweet onion. Use 1/2 - 1 cup finely diced onion, Use less, if you prefer.
Tomatoes: Use two large Roma or Plum tomatoes. Or if you have cherry or grape tomatoes on hand, use 1 ½ -2 cups cut in half. If using Roma or Plum, seed if you prefer.
Kalamata olives: If you don’t have kalamata on hand, you could use black olives. To Store: If you’re planning to just have 1 portion, do not add the dressing. Dressing will stay fresh for up to 2 weeks in a tightly sealed jar in the refrigerator. If you’ve combined the salad and dressing, the dressed salad will keep in the refrigerator in an airtight container for a few days.
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