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.
Tuna and Spinach Tart
Ingredients
CRUST
- 2 teaspoons cold water
- 1 teaspoon cold cider vinegar
- 1 1/2 cups all-purpose flour plus more for surface
- 1/2 teaspoon salt
- 4 ounces 1 stick cold unsalted butter cut into small pieces
- 4 ounces cold cream cheese cut into small pieces
FILLING
- 1 Tablespoon olive oil
- 1 small onion chopped
- 1 clove of garlic chopped fine
- 1 cup good quality canned tuna in olive oil broken into small pieces
- 2 cups spinach cooked and cut into pieces make sure all excess water has been squeezed from the spinach
- 1 teaspoon fresh thyme
- 1 Tablespoon chopped fresh Italian parsley
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 375 F. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
- FILLING
- Add olive oil to frying pan on medium-high heat. Add the onion and cook until soft and lightly colored (about 7 minutes). Be sure to stir the onions occasionally. Add thyme, salt, and some crushed pepper. Towards end of the cooking, add in the tuna and spinach. Cook for about another 2 minutes.
- While this cooks, in a medium sized bowl whisk eggs with cream and milk. Add a little salt and pepper. Stir in the cooled tuna mixture.
- Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan. Pour in the egg mixture. Place the tart pan over a foil lined cookie sheet.
- Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.
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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