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 Dandelion Greens with Garlic Recipe
Equipment
- 1 saute pan
Ingredients
- 1 pound of dandelion greens
- 2 Tablespoons of extra-virgin olive oil
- 3-4 garlic cloves thinly sliced
- 1/2 teaspoon of red hot pepper flakes optional
- 1 teaspoon of sea salt
- Juice from half a lemon
Instructions
- Prep the dandelion greens: Start by trimming about ½ inch off the stems of the dandelion greens. Cut into 3 inch sections, leaving the tops a bit longer.
- Wash the greens: Thoroughly wash the dandelion greens in cold water and drain them.
- Boil water in a saucepan: In a medium saucepan, bring salted water to a boil (I use 1 teaspoon of salt). Add the greens and cook them uncovered for approximately 8-10 minutes. This will help reduce the bitterness and soften the greens.
- Drain: Once cooked, drain the greens well in a collander. Let them cool a bit and gently squeeze out any excess water.
- Heat oil: Heat the olive oil in a sauté pan over medium heat.
- Add in garlic: When the olive oil begins to shimmer, add the sliced garlic and red hot pepper flakes (if using). Once the garlic becomes aromatic, add the dandelion greens to the pan. Don't let the garlic brown as they'll get bitter.
- Add in the dandelion greens: Toss the dandelion greens in the olive oil, stirring with a wooden spoon.
- Cook until tender: Cook the greens until they reach a tender consistency (approximately 5 minutes). They already are cooked from boiling, so shouldn't take too long to get them more tender in the pan. If you like them mushy, you could cook them even longer.
- Serve: Check the stems of the dandelion greens, and when they are tender to the bite, transfer them to a plate. Check the seasoning, and add more salt, to your taste, if you like. Drizzle them with a squeeze of fresh lemon juice (optional).
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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