This is Pavlova, an Australian-style meringue cake. The unique texture is impressive. Fruit and yogurt cream are included. price: Strawberry Meringue Cake: USD 8 Mango Meringue Cake: USD 8 maps: goo.gl/maps/2C...
베이킹을 다들 안 해보셔서 모르시고 하시는 말씀들이신 것 같은데 파블로바뿐만 아니라 모든 스위츠는 비쌀만 하다고 생각해요 베이킹은 모든 재료 넣고 휘적휘적 섞는다고 끝나는게 아니에요. 재료값보다 인건비가 더 나가는게 사실인게 쁘띠가또 같은 경우에는 하루에 끝내기가 어려워서 2-3일까지 걸려요. 조금만 더 알아보시고 댓글 달아주시면 안될까요..
안녕하세요. 어라이크커피와 써리힐을 운영하고 있는 강산이라고 합니다. ㅎㅎ3년전부터 오픈하고 댓글보는건 관심이 없어서 안봤는데 참 재미있네요! :) 그리고 댓글중에서도 참고할만한 정보도 너무 많아 꼭 더 업그레이드 해야겠습니다! 호주에서 워홀하다 한국에 오자마자 셀프인테리어로 어라이크커피를 열었고 3년만에 이렇게 유튜브에 소개가 되어서 너무 기쁘고 많은 관심과 조언감사합니다. 앞으로 저희는 더 청결하게 유지하기 위해 노력하고 잘 하겠습니다 :) Ps: 댓글중에 노른자에 대해서 말씀해주셨는데 ..맞아요.. 사실 노란자 하나 들어가면 진짜 울고싶은 심정입니다.
Our local bakery sells them... just stick a fork in to break the crispy meringue, eat that and soft chewy meringue with filling. The more cream the better!
Disputed as to whether Australia or New Zealand invented the Pav but the famous ballerina toured both countries in the 1920s and this special dessert was created in her honour.
If i remember correctly, it's "Pavlova dessert" - meringue cake with fruits. Named by legendary Russian ballerina Anna Pavlova. It can be made like whole cake (meringue ring filled with fruits) or portionally, like here on this video.
@Quinn Dalim We know. But not on a cake/dessert. You have to wash the skin first. And it's just a hassle to eat. If you gonna put it in a cake/dessert just remove the skin first 😅
A pavlova is crisp on the outside but soft and marshmallowy on the inside. Just a crisp shell is not a pavlova and by the way, it's a national dessert in new Zealand
Maybe she wasn't make pav, but meringues, there is a difference one is soft inside and one isn't, but seem she was taking the long way to make it and what she made was a meringue, Not a Pavlova.
@@afonsomassarico5121 pq é uma comida que foi popularizada com vendedores de rua, como aquelas pessoas que vendem algodão doce. Hoje em dia é fácil de encontrar suspiro nos supermercados, mas antigamente não.
o nosso suspiro é apenas o merengue, podendo adicionar a ele baunilha ou raspas de limão para saborisar. ele fica em sua totalidade crocante e é produzido em tamanhos menores. já a Pavlova é o merengue com adição de amido de milho e vinagre de vinho branco, possui textura um pouco mais macia no centro que nas bordas e é recheado com o feito acima com cremes e frutas. suspiro e Pavlova são parecidos, mas são coisas diferentes.
x8 egg white whip to stiff peak, almost overwhip add about 1.5 cup caster sugar (fine sugar, not powder sugar), whip to very stiff peak (the meringue should hold) fold in a few pinches cornstarch, some cream of tartar (~2g) preheat oven to 180 degrees. make meringue into the shape in the video (it looks like about 1 cup) then right when u put the meringue in the oven, close door _then_ cool down to 100 c, bake for about 1.5 to 2 hrs and take out
@@pjsloverrr Well, im not completely sure. I think it may also be due to the shape of the meringue that causes a bigger hole. I think pavlova shells are made into a shell shape on purpose, and even if the bottom that has a slightly marshmallow-y feel should sink a bit I think it's mainly the shape of the meringue. Correct me if im wrong, and if anyone tries this at home pls tell me how it went. (also pls do not use 8 egg whites and then possibly mess up, use like 2 or 4.)
Miney Mini thanks for explaining but I’m still confused. What do you mean by “the harder the egg white?” You also said “that’s why the shell in the video is solid and thick?” What made it solid and thick? If you could just explain it all again I’d be grateful. Thank you.
Since I was a kid I love meringue, but this meringue cake is out of this world. It looks really good and yummy! I want to try it, thanks for sharing! 💕
These are just mini pavlova. In Australia, it's a very common dessert. You can crush the pavlova and mix it with fresh whipped cream, fruit and crushed biscuits or sponge cake to make parfaits and trifles.
@@Food-Kingdom No, it's from New Zealand... Australia 'invented it' almost 10 years after New Zealand did, after Anna Pavlova toured NZ in the 1920s. The pavlova was invented in NZ in 1927. It didn't exist in Australia until 1935 at the earliest.
@@Sena-co1ug Yes, it has cornstarch and vinegar added in to make the center of the meringue stay soft, while the outside gets crispy. That's the difference between Pavlova and meringue.
Right, and it's not even the same thing, they're just translating meringue. But this meringue cake, prepared like this, isn't the same thing as what they're saying lol.
@@versacegang4140 idk, I'm mainly talking about those people saying in their country it's called suspiro or espumilla or stuff like that bc that's just the translation for meringue. This is similar to pavlova tho, yea. I should've said *most, since pavlova is indeed like a cake.
There’s nothing street about this...ITS INDOORS lol. EDIT: Y'all, it's a joke. An arguably stupid one, but the least serious comment you'll find. But, to each their own.
Not that its inside of a building doesnt mean its not street food. Get your facts straight. Also, what would you even expect out of this amidst this pandemic
I don't understand why she didn't pipe the meringue or use a scoop. She can make a hole before she even bakes it so there's a nice cavity to hold everything. I'm not trying to be mean about it but there are a lot of extra steps which are time consuming and could be cut down. They are lovely tho!
Maybe she purposefully wants the texture made from the spatula rather than smooth when piped? As for scooping, I guess cracking a hole instead lets you eat more pieces of meringue..? Who knows
Каждый раз поражаюсь, как из обычных вещей делают шоу! Всю жизнь с бабушкой делали дома такой десерт. Я искренне думала, что это так, что-то из разряда домашней еды, а оказывается ВЫСОКАЯ КУХНЯ!
It is very sweet but very yummy. It’s not a meringue because cornflour and vinegar is added to make it spongy and soft inside. Normally the fruit is put on top of the whipped cream not inside like shown.
