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.
Slow Cooked Beef Short Ribs Sauce
Ingredients
- 4 pounds English cut beef short ribs
- 2 Tablespoons extra-virgin olive oil
- 3 large carrots peeled
- 3 stalks celery cleaned, ends cut off
- 1 large onion finely diced
- 1 cup dry red wine optional
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage leaves
- 2 bay leaves
- Two 24-oz. jars Italian strained tomatoes or two 28-oz. cans of Italian San Marzano tomatoes, crushed by hand
- 1-2 cups water
- sea salt & ground black pepper to season
- pasta: 1 lb tagliatelle pappardelle, paccheri, or pasta of choice
Instructions
- Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
- Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
- Cook the ribs in batches so they’re not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
- Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
- Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that’s all you have on hand).
- Deglaze: Add in the red wine (if you’re using). If you don’t have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
- Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that’s on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
- Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it’s thickening too much. Every oven is different. If the temperature is too low and it’s not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
- Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
- Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
- Place the rib bites back into the pot with the sauce.
- Cook the pasta: If you’re serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.
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
Thaw: Leave the frozen sauce overnight in the refrigerator. The next day, heat up the sauce in a skillet. There may be some water from thawing out. If sauce seems too thick while it’s heating up, add a bit of water to loosen it up. Serve heated sauce with pasta or polenta.
Leave a Reply