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.
Crispy Slow Roasted Pork Shoulder (In Oven)
Equipment
Ingredients
- 6-8 lb pork shoulder
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons sea salt use more or less to your taste
- 1 Tablespoon freshly ground pepper use more or less to your taste
- 4 sprigs fresh rosemary leaves pinched off, no stem
- 4 sprigs sage
- 2 sprigs thyme
- 4 cloves fresh garlic I used my own freshly ground garlic I keep in fridge in oil
- 1 large onion peeled and cut into large pieces
Instructions
- Preheat the oven to 450 F.
- Drain the pork and pat dry with paper towels. Set aside while you prep the herb mixture and oven heats up.
- In a small bowl (or using a mortar and pestle), crush together the olive oil, rosemary, sage thyme (and dried herbs, if using), and garlic into a paste (I keep a jar of freshly ground garlic in oil. I always have it on hand for when I need a little bit of ground garlic).
- Using a sharp knife, score the fat (but not the meat) making 1/8-inch-deep cuts about 1 inch apart.
- Rub the pork loin with salt and pepper and place it fat side up in a foil lined roasting pan or a foil lined rimmed baking sheet.
- Add one cup of water to the bottom of the pan. Place the pan on the middle rack in the oven (you may need to remove the top rack of oven like I did to make it fit in).
- Roast until some fat has rendered, about 30-45 minutes.
- After 30-45 minutes, carefully remove the pan from the oven.
- Carefully rub the pork with the herb paste mixture (the pork will be hot, so you could use a spoon to rub it on) and carefully place the sliced onion under the pork.
- Completely cover the pork tightly with heavy-duty foil.
- Place back in the oven and reduce the heat to 325 F.
- Continue to cook for 4-5 hours until the meat is very tender and the skin is crispy, or until the internal temperature as measured with a meat thermometer is 160° F (70°C) – medium; 170°F (75°C) – well done.
- It takes about 22 minutes per pound for medium done. For pork more well-done, cook it for 27-30 minutes per pound. Mine was ready in about 4.5 hours (I had an 8 lb roast).
- Transfer the pork to a large bowl or serving plate. Let rest for about 30 minutes.
- When cool enough to handle, use two forks or your fingers to shred the meat into pieces. The hard outer part part can be lifted right off and shopped into large pieces (crispy skin!). The rest of the meat should be tender enough to pull apart with forks. Shred, adjust seasoning if necessary, and serve!
- Or transfer to a cutting board and slice into large chunks (which is what I did). Remove any large pieces of fat or bones.
- Make a sandwich: Use the shredded pork to make sandwiches (that's what we did for Christmas). Butter some brioche buns in a pan with melted butter. Toast both sides of the bun until they're golden. Serve with the shredded pork and barbecue sauce. Add in some coleslaw. It is messy and delicious!
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
- Meat thermometer: The best way to tell if the pork is ready is by checking with an internal meat thermometer. It is ready when internal temperature as measured with a meat thermometer is 160° F (70°C) – medium; 170°F (75°C) – well done. Keep in mind the temperature will keep rising a few degrees after you take it out of the oven.
- Storage: Pulled pork will keep 3-4 days in the refrigerator or for up to 2 months in the freezer (if frozen correctly).
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