Three!!? Wow that’s the best compliment ever to this pavlova. I’m SO happy to hear that you and your guests have enjoyed it. Here’s to many more pavs!!!
Wait I thought you had 19M subs.. not 19K... You deserve so much more recognition. You have taught me more about baking science in 3 videos than I have in probably my whole 23 years of life. I spent 1 year at university doing something that ended up not being for me. After I left, I worked at a bread bakery. Since then I have wanted to start my own small baking business. With your help I honestly feel so much more confident, understanding what I'm doing and why. I have thought about going back to university to study baking or baking science but I think maybe you are better than any course! Truly thank you so much and I know your channel will grow indefinitely. ♥ Not to mention how lovable and entertaining you are as well! xoxo
Love to watch your videos. You are great Sheldon! You explain each step so well and make it so easy to follow. Your tone is so warm and inviting and I keep watch one after one. You make each recipe so enticing. Cannot wait to try out some of your recipes. Thank you with a big hug! ❤
I’ve never made a pavlova - this will be the first pavlova recipe I attempt! You explain all the steps so clearly and concisely. Especially appreciate the filming you did of the coffee caramel sauce as I often struggle with this. Thanks so much for this wonderful tutorial!
I just made your Basque Cheesecake and was blown away by it. Now I will try this. Keep up the great. Videos, your personality makes it all the better!!!
Just found your recipes - love the simplicity and the explanations of how things work and what things do! This pavlova is a must make. And you’re adorable! :)
I just made this and followed to the recipe to the T and boy oh boy...the best pavlova ever! My family is head over heels for this. So insanely good!! Thank you so much! Wish you will have tutorial for French macaron in the future :) love how detail you explain everything!
Discovered your channel this week and i can't wait to try your recipes! I wanted to do it soon but it's ramadhan and i don't really have the energy to bake, XD. Love your videos and the detailed explanation you gave. Will update soon when i try 😊
Wow it looks yummy 😋 I'm just discovered ur channel recently . I'm living in New Zealand Pavlova is favourite dessert when Xmas 🎄 love to try this for my kiwi husband that love Pavlova! then with coffee & caramel this is perfect 👍😀😅👏 new taste
Thank you so much for the support. I really appreciate it!!! Will be delivering tons more cozy cooking and baking content in the weeks/months to come! ❤️
I’ll definitely try this! The only substitution I might make is cooking he bananas in a pan. I love the flavor of a banana once it’s been cooking in a pan, becoming that wonderful golden toasty brown. Do you think a bit of cinnamon would go well with the recipe or would it be overkill? I often cook the bananas with cinnamon and sugar in the pan.
amazing looking pavlova, super recipe ☺️ using a lemon or vinegar (maybe in a spray bottle for convenience?) is such a good trick to clean your whisk!!!
Very nice recipe. 👌 If I want to give a pavlova as a gift, does it last until it gets to the place without melting? It should be at a specific temperature? TIA!
My third time to watch you...Now a new follower 😊 I love Banoffee and now I will try It with pavlova! I like your content Btw are you a Filipino? I am 😊
Btw, highly recommend the Iwatani torch! It’s a bit pricier than the smaller ones but it’s well made and high powered. I don’t reach for the one I used in this video anymore since getting it!
Thank you for teaching techniques. Recipes do not matter if your technique is wrong. This was my issue years ago. I could read and follow the recipe and still fail in the outcome. Lack of proper technique was my issue.
100% agreed. That's the beauty of video tutorials. You can actually see what's happening rather than trying to follow a written recipe. I'm a self-taught baker/cook from watching years of RU-vid videos.
Just a few questions, are those oven temperature for a fan oven ? And I always thought eggs had to be room temperature to whip up properly! And is that size enough for 8 person's or would I have to double it. Looks amazing.
Always referring to conventional oven unless otherwise stated. Cold eggs are actually harder to overwhip. And I’d say this is just big enough for 8 people, but then there probably wouldn’t be enough for second helpings.
I’m gonna make this for my next dinner party! After the meringue bakes, do you let it cool in the oven or do you take it immediately out to cool? Afraid of it deflating
It’ll affect the texture of the meringue since sugar stabilizes the structure. But you should be able to reduce the sugar somewhat. Maybe by 25% and it’ll still be okay.
Dude! It's crazy to me that your views don't have millions of views. I found you through the whipped cream video but I've tried some of your recipes and they always turn out great. Keep doing what you're doing bro, you're headed for greatness
My son and I made this cake today for my wife’s birthday - he’s tried a few other chiffon cake recipes, and this one turned out so much better. The video is great - such clear explanations of everything - and the overall cake was so delicious we finished it in what felt like about 10 minutes. Thanks, Sheldo!🎉
Omg this looks amazing and you’ve just taught me what I’ve been doing wrong w making pavs. Thanks Sheldo! Your tastes seem to be similar to mine, gotta love salt, I’m using salted peanuts in mine 🙌legend 🙌
