Cooking legend Mary Berry Shows the viewers of Thames TV's 'Afternoon Plus' how to make 'Pavlova' First shown: 08/05/1979 If you would like to license a clip from this video please e mail: archive@fremantle.com Quote: VT21190
Certainly is. Whenever I make meringue I make either lemon curd or mayonnaise on the same day. But always the meringue first as I don’t want any of my utensils to have any trace of egg yolk on them. It doesn’t matter if a bit of white gets into curd or mayonnaise.
Much prefer this no-nonsense style of presentation to the ultra-media aware style (i.e. all smiles and teeth) used now. Even Mary's succumbed to it, but I still like her.
Pavlova cake was the height of sophistication in the 1970's on your ambitious upwardly looking suburban dining table. Only second to chicken in a basket. Then they became ready made and frozen. A period of darkness followed until Floyd popped onto our screens. How we miss him.
For a long time there was debate where the pavlova originated in either australia or new zealand and the conclusion that it's new zealand has only been settled quite recently so back then the mix up is understandable. NZ the Pav is yours we still got the lamington and fairy bread lol, the origin of the flat white coffee is still being debated...
I make my pavlovas a bit differently from Mary’s. The meringue, for want of a better term, includes a little cream of tartar and vanilla paste. Makes for a marvelous taste and texture. Also, my filling is far more glamorous, and includes papaya, kiwi, and whatever fresh berries are available. To me, it just isn’t pavlova without papaya and kiwi.
How I’d love to use those fruits but by the time it gets to Canada, the fruit has no flavour. I love local strawbs and raspberries with Pavlova. It’s so stunning and although it’s very sweet, the texture is divine!
