I thought this would taste better 

Ooh yes! Yes!（╹◡╹）sounds gud 🩵💛🥰

It's amazing and some fruit

Make an UBE pavlova ❤

Make it into 1 large cake what u made is not a Pavlova. A pav is like a soft cloud

I loveeee pavlova

Yes! Lots of fruit and use a few different types, often strawberries, kiwi fruit, banana, passion fruit all together ... and you can choose how sweet to make the whipped cream that goes with it.

I genuinely thought it wasn't real I'd only heard about it for little lunch lmao

Yes!! And if you have a vanilla cream on but I personally think it’s better when it’s a cake not small portions

Yeah this pavlova looks like there's not enough fruit. I also leave the cream unsweetened or with just a tiny bit of powdered sugar to help reduce the overall sweetness.

I’m wondering if you could mix dinner lemon juice or zest into it to help balance out the sweetness

Pavlova is usually made with plain whipped cream, as in 0 sugar

@@butasimpleidiotwizard no, not necessarily. I see a lot of people repeating that in the comments as if it’s absolutely traditional not to. I suspect there’s just a lot of repeating going on and most people haven’t actually baked one. Although some bakers choose not to most do, in my opinion, not adding absolutely any is a mistake. I put a very, very small amount. As I said, just enough to bring out the flavors on the cream. Without it the cream’s flavors get completely lost. A lot of bakers make it that way and no, it doesn’t break tradition. People don’t realize it has sugar in it because it’s practically indiscernible, at least it should be.

@@butasimpleidiotwizard to clarify, I am not from Australia nor New Zealand but did live in Australia for a bit and have had the dessert there. My palate can tell the difference. To make double sure I wasn’t just making stuff up I looked specifically for recipes on Australian websites.

Personally I would even go as far as not putting any sugar in the cream. But you are right. It did need to be beaten longer.

Oi stop trying to steal our recipe cuz it’s from nz give it up

Depends on if there's eggs! It's awkward to figure out "half an egg"

@@SpecialInterestShowsay you have 12 eggs You do 6

​@@KF-selxna say you have 1, or 9 or 7 eggs, what do you do?

​@@alexandramilos392 0.5, 4.5, and 3.5 eggs, respectively. In all seriousness, weigh your eggs, then use half the weight. If you're using whole eggs, whisk them up before weighing them so you're using the same ratio of yolk to white. It won't make a significant difference when mixing them into a batter.

@@KF-selxnabut she already had 12 egg whites leftover from another meal. And she knew there was a family gathering soon. You dont ALWAYS have to do that and that isnt ALWAYS the best solution to save money/food.

I always sweeten the cream with mine. Mum used to crush up those peppermint chocolate crisp bars and sprinkle that on top so good

@@suesue5142 that sounds super yum 😋

True but i think she doenst like the actual taste of the sugar. I dont think adding fruit in this case would help too much as you can definitely still taste the pavlova/meringue flavour that comes through. I dont mind the sweetness just not a fan of the actual taste and in my experience fruit doesnt really help with that aspect

@@_Hollie_ I’m not a fan of pavlova and just sweets in general but the fruit and whipped cream is the best part and makes it sm better in my opinion

@@carla2700 oh i love lots a fruit besides certain ones like watermelon, non home grown strawberries and raspberries for example but ive been told i have over sensitive taste buds so i dont do well with certain flavours or particularly bitter food for example chocolate. My issue is the crunchyness when it crumbles and it has that taste that kind of gets stuck in your mouth. I could definitely force myself to eat it if i really had to but given the choice id never willingly eat it even if it was the only option, id just respectfully pass like i tend to do with a lot of foods

Yeah i think i'll try again with fruit

@@Jeanelleats and passion fruit pulp!

I'm Australian too and I really think that fresh fruit really does help

Same from nz

now i want pavlova mate 🥲

I LOVED the mango combo. I haven’t tried tried passion fruit but thank you for the suggestion! I hope your having a wonderful week! And again thanks for sharing I’m excited to try passion fruit next time!

Yesss plain whipped cream with no added sugar to balance out the sweetness of the pav and fruit

Same pfp!!! Rip🕊️🕊️🕊️

And for New Zealand too every Christmas!!!

Stop😭 I thought it was from New Zealand but when I looked it up it said it’s from Germany??😂😂😂

I think that with less sugar and more fruit i would love it. Also, the food coloring made it too enticing to the kids at the family easter party. There weren't any left!

Yea. I don't like sweet things but cream and fruit. Or feeling wild add lemon curd. I love tart flavours. Very good.

​​@@sonicthegrandma1761 or go NZ style and add Kiwifruit and strawberries. 😆

@@Jeanelleats your traditionally not meant to color them and dont alter the amount of sugar because you need that to get the right texture, your also not meant to pipe them (from a kiwi)

She should try this and show us 🥹

This is the way.

@@callitags Mandolorian: This is the way.

Exactly .... That is the crispiest hardest meringue i have ever seen in my life. Leave it to an american to screw up a recipe then call it bad ....

my grandma makes the best pavlova for Passover dessert.

​@dz dz tar im Aussie and we make mini ones like this sometimes its not the end of the world lmao, meringue is supposed to be this texture the big ones are just cooked more like a meringue pie topping so theyre not as crunchy, but they're both correct

​@dz dz tar also, she said specifically that she doesnt like marshmallow texture so she would actually hate the proper big cake ones lmao

This looks🤤

Thanks for the tip!

​@@Jeanelleats yeeees passionfruit and strawberry sauce!!!!

I second both of these

I was thinking lemon curd as well!

Yes! I make it with lemon extract instead of vanilla and then top it with lemon curd (and sometimes add a fresh berry compote)… so yummy!

I also love it with citrus or kiwi

I was going to recommend this too! Passion fruit is a perfect tart foil to the sweet

💯 this is the perfect combo of pavlova.

This is it

I agree!! Making it in individual batches just defies the purpose of making a Pavlova. If you make them individually they are just marengues. I love a good Pavlova. I haaate marengues!

Ooooh! Thank you for the trivia! :)

Fun*

@@zoelipa1415 oops😆

She invented the modern pointe shoe lol I wrote a paper on her for my writing class

This just made me understand a reference in Bluey. They have an episode about the treat and a different episode has the dad as a ballet dancer and they keeps saying pAvlova! I was confused about why he kept talking about dessert!

yessss it’s so good!! I look forward to it whenever my mom decides to make it!

I'm also Australian but I've only ever had store bought Pavlova. Do you have a recipe? I'd love to try to make one

Yeah I don't think there's any berry coulis here which is nice to balance the sugar

​@superellyrules coulis is really easy to make! You only need sugar and fruit

Any fruit? Is it good with melons?

@RBM PD I think more tart fruits work best, as they balance the sweetness - things like kiwi, raspberries, strawberries, that kind of thing. But if you like melon, you could try it!

Yeah these are meringue nests. A real pav needs to be a cake cooked for several hours at a lower temperature then a home oven can normally do. Some people leave their oven doors partially open to keep it cool enough.

im a new zealander to!

​@@emilyrobert8345 me three 😆

Me four

GO NEW ZEALAND 🇳🇿

go newzealanders

Okay I have a crazy sweet tooth but chocolate sauce on pavlova??? You've outdone me

@Idiot Wizard a dark chocolate sauce that is a little bitter and not very sweet pairs really well.

@Jessica Clark oh that makes more sense, still feels weird on a pavlova but I can see it working

It's perfect when it comes out like that!

same in nz, it's a crime if it doesn't appear at Christmas

I love marangue! I think pavlova would be like a cross between marangue and melty marshmallow. Yum!

for me it's always too sweet 😅

Fr I’m Aussie too

I’m from New Zealand and I agree 😂

🤭

What happened to your other half?

@@miagoc7439the sheep ate it

Right. Plus coming from a basis of not liking meringues sorta doesn't make a fair judge. As a meringue lover, this looks amazing.

you can't decrease the sugar it will off balance the meringue and do not add vanilla it will ruin it

​@@ClaireThompson-uy2bk Yes and the vanilla is added to the cream (called chantilly cream) and no sugar. The fruit should balance the sweetness. Passion fruit is often used with the other fruits because of the tang which helps with the sweetness of the Pavlova.

@@mysikind8076 chantilly cream is not used on pavlovas that’s more for eclairs, etc it is not straight passion fruit used it is passion fruit in a sweetened syrup as the plain cream removes most of the seeetness hope this helps you in the future from a new zealander

yesss this!! i don't even like them much but it's all about the balance of the ratios

For Christmas in nz for our pavalova we add cream and strawberries on top

yes we sometimes buy some strawberrys and blueberrys if cheaper than normal and we are from the same country so and who knew there were so many amazing kiwis (new zealanders) out there because it may look like not alot but thats ok and we kiwis (new zealanders) we just accept that and im proud to say i love this country

Yea same with my family and usually we also have the choice of trifle

Or just chocolate if you're a big sweet tooth

Same as my family

Yum and banana too :)

Don't all us Aussies, and the Kiwi's, eat it that way at Christmas? The pav is the sign that it's time for a little couch snooze after Xmas lunch, so you're ready for round 2, isn't it?

Yeah!!!! I enjoy the texture of the goey middle of cake pavlova. The crunchy edges are meh. I'm wondering if OP needs to adjust the baking temp and time for the mini pavlova or try making the cake. Natasha's kitchen pavlova is yummy with a little extra vanilla and fresh lemon juice.

hii fellow new zealander!!!

Iife hack! Thank you!

Yes this! I hate crumbly and brittle overly sweet pavolova or pavlova that's gooey. Chewy is the sweet spot

I like the soft kind on pies and fresh marshmallows. But, I don’t like it when it’s baked and crunchy I don’t like the texture.

these originated in australia or new zealand, not russia.

The idea came from a Russian man who lived in Australia after seeing a performance from the Bellarina, the idea and desert was formed in Russia, then became popular. Once it migrated to Australia, trust me. I know I am an Australian with a Russian background who has been doing professional ballet for seven years/learning since I was one and a half.

@@Tabitha-1853 im not trusting u over everyone else and google.

​@@dhuejshsiwnxjw it is in the public domain, and Pavlova is a Russian surname. Да и ты к тому же это знаешь, судя по нику. Плохо скрываешься, соотечественница😂

Dude I had to pause the video to compose myself, the paddle attachment threw me off so hard 😂

It’s from Nz so it essential in every kiwi household too!

@@lilflowwr cool!

​@@lilflowwr ye

It 100% originated in Russia.

@@ChezzaOuttaNowhereno it didn’t it’s from New Zealand it’s just named after a Russian ballerina