PAVLOVA is the meringue cake you have to try this summer 

This is REALLY not another cooking show. We should not be getting this level of education for free. I fucking love this channel

Kiwi (Nz) viewer.. We add vanilla extract and a touch of vinegar also. Often we may make pavlova in the evening so when you turn off the oven just leave it in there overnight to "rest"

Steve - I'm really glad to see you promoting this fantastic dessert! I've been making Pavlovas for several years now and there's a REALLY IMPORTANT issue to mention. I'm a native Bronxite so I'm very familiar with baking in your area, but now I live out in Vegas which is about 2500 feet above sea-level and that seriously matters when making a Pavlova. Very long story short, anyone living in a high altitude area has to first bake the meringue in a cake pan - I use a silicon pan that easily releases the meringue after it's baked. Believe me this is the only way to make a Pavlova in a high altitude area!!!

Pavlova = Christmas to me. The perfect 🇦🇺 summer dessert!

As a kiwi ( New Zealander) its cool to see people from other countries trying our local food icons.

Classic Christmas day option here in Australia.. Well done! Looks amazing!!

As a veteran Pav maker, you did a great job! Another classic fruit topping here in Aus is passionfruit, you can make a well for it when shaping the Pavlova

Amazing thank you for this recipe. My mum was Australian and used to make this all the time, I never had a birthday cake growing up I always had a pavlova. Any time there was a special event mum would make one. Who thought you could get so nostalgic about a dessert?

i think maybe i can influence some people on this by saying i'm australian i like not adding any sugar to whipped cream! i encourage everyone (especially americans, adding sugar seems more common there) to give that a go sometime. the pav and the fruit have enough sugar anyway. i find this with most desserts with whipped cream

My daughter lives in nz. Makes pavlova all the time. In the grocery stores they have ,meriangue forms in a circle for sale in the bakery to go!

hi kiwi fan of your channel here, love that your promoting new zealand just a few tips to make it easier for you we dont use corn starch in our recipes its really simple to make just 3 egg whites pinch of salt 2 tablespoons of luke warm water cup of sugar 1/2 teaspoon of vanilla essence teaspoon of white vinegar put into a mixing bowl and whisk, honestly easier to do it this way 250F for 1.5 hours, turn off oven and then rest in oven with door open til cool, cut and serve this recipe has been in my family for a very long time

I just made this for a dinner party. Everyone loved it. I have seen people warm the egg whites and regular granulated sugar in a double boiler to dissolve the sugar. I make a slurry with the corn starch and vinegar. I think it's a wonderful summer dessert. As well as Syllabub. A syllabub is even easier to make.

As a Slav I approve this PAVLOVA!

Australian here, yeah it's NZ, but doesn't stop us enjoying it! A Christmas staple! Thanks for showing us down here some culinary love!

This is my VERY FAVORITE desert EVER!!!!! I had it for the first time when I was an exchange student in Australia.💜💜💜💜

another hit! looks delicious. + The guide through the recipe and technique tips are delivered clearly and not at all assumptive of us average cook's knowledge/ability and also never condescending. Keep 'em coming please!

So great! My host sister used to top it with strawberrys, raspberrys, blueberrys and most importantly passion fruit - also amazing!

If you don't have caster sugar you can process regular granulated sugar in a food processor until fine

A wine sponsor, really? What an amazing sponsor to have for a cooking channel!

I adore Pavlova and it’s such a treat when I (rarely) find it at restaurants. Even though this takes a while, it isn’t really too difficult - I’m going to give it a try!

Awwww, wine from my hometown😍

Go the ANZ dessert! This is an Aussie all time favorite

Speaking as a New Zealander 1) WE invented it and 2) You NAILED it! Love this video, love your work!

That’s one of the most elegant desserts I’ve ever seen

Sweet JAYSUS! Holy Pavlova!! GORGEOUS!!

Nice man. From New Zealand and you nailed this. Like that you used a wine from NZ.

“You better be jacked” had me dying lol

Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

The cutting technique he used for the grapefruit is called a "supreme". You don't hear that one very often.

Its a New Zealand dessert all day looong!!!!

I like your take with the wine-soaked fruit. Had my first pavlova off of a food truck called "Dessert Truck" in NYC and had my mind blown. One of the best desserts of all time, especially in warmer months. Especially, while walking the balmy streets of NY. It was a mini version and I still prefer making them that way for the crunch-to-chewy ratio.

I use the yolks to make lemon curd. It's very on the pavlova

Thanks for pointing about the origin on pavalova.

That looks awesome! Great job!

Thank you for the lemon tip! I'm always unsure how free of grease my bowls are before beating room temp egg whites. (Before I had my KitchenAid stand mixer, I beat EVERYTHING by hand. Thanks for the beast comment☺️)

Pav is my favourite. It’s super popular in Australia.

You do an amazing job I love this channel

Hi from Australia… It was NZ. We like to claim their shit, a lot 😅

Christmas Day here in aus. Passionate fruit, blackberries, strawberries best topping

Looks fantastic.

This looks amazing! Even if it takes 5 or 6 hours, it looks worth it. I love meringue, and I have had a marshmallowy meringue desert before, but nothing this elaborate. I might have missed my window to make it here now because the humidity has really picked up but maybe in the fall it would be good to try.

Great at Chrissy! And DEFO Aussie 😁😁😁😁 Love your channel, btw 👍

Your an amazing chef love your videos

Great recipes to watch and a joy to make. Everything I made turns out fantastic. Thank you so much.

Looks great!

Yeah the pav is a New Zealand delight. My grandmother made one every Christmas day. It was always a flop, that is flat, but it became kinda a bit chewy in the middle. You can't go wrong with a pav.

If you love pavlovan try vacherin! It's even better during summer! Yumm

A tip from a kiwi if you cant find caster sugar or dont want to buy it. Just put your granulated sugar in a blender and blitz for about 5 seconds. If you go too long you’ll get powdered sugar.

We often top it with a crushed up peppermint chocolate bar called peppermint crisp. If you helped chop the fruit in my house you got a bit of the choccie.

I'll comment on it......New Zealand!!!!

I love what you did!!!! ♥️

I did not know I needed to make this..loved the grapefruit technique and lemon acidity cleanser(I think that was this video)

What a elegant dessert

From an Australian - that's a good lookin pav!

All bakeries need to sell that.

I love pavlova and Sauvignon blanc so this is exactly the recipe I need for this weekend!

Not surprising that NZ wines are starting to advertise more. China was one of their biggest importers and they have cut back big time in the last year.

Tip: it’s easier to separate the eggs when they’re cold and then let them set so they reach room temperature…

New Zealand made it hehe! 🇳🇿

Fantastic video!

Everytime I see Pavlova, I think of my good friend Ankica (Ana) New...no one made them as good as her! RIP Ana...

Exactly like I loved it when I lived in Australia. I hate the crispy (all the way through) that they have in the states.

Very nice program.

Gorgeous❣️

This is one fancy pavlova!! You’d make auntie Berle proud. Oh wait… please no chocolate, we put passion fruit.

Lots of great technique here. It's a crime that you don't have more subscribers.

My G ;) My fave dessert!

Make your own caster sugar. Put granulated sugar in the mini-prep, and whirl it around for half a minute to get into good dissolving shape. Your recipe should call for sugar by weight, hopefully.

Always switching it up with the content, so dope! Always learning

Makes me *salivate* just thinking about it... 😉

Only toppings allowed are cream, passion fruit, kiwi fruit and strawberries

So both tapioca and potato starch are super fine, would they be ok to substitute instead of the corn starch? Corn allergies over here

WOW !!!

He made two mistakes. So I’m thinking he baked a second cake that he used for the final. The mistakes: 1) When he taste-tested the merengue after mixing, he held the wire mixer upside down with the merengue on it. This confuses the merengue. It loses orientation and shrinks in the oven. Always keeps the whisk right side up. 2) He stores his paper towels on their end on the counter. This produces an odorless gas that attacks the molecules within beaten cream and causes it to taste like the shoe of an Olympic shot-putter. Easily correctable. Happy baking

1:23 I initially thought, hmm fesh eggs, what are those? Something new?!?! But no just misspelled fresh. 😂silly me

I haven’t even watched the video. I know you’ll do it right. 💕

He said New Zealand first and used our wine, cased closed Australia!!

I'm surprised to hear there is a debate where this originated.... Its Australian 😊

this looks absolutely amazing! however the meringue looks undercooked. never thought to use wine in a pavlova, imma try it next time i make one.

Nice video - BBC Good food have a simpler recipe if anyone fancies a go but this seems too complicated. I whip the cream in the stand mixer and just add chopped fruit on top,comes out perfect every time.

It’s looks great except I think that adding 1 teaspoon of vanilla extract to the mixture will improve the flavour!

kiwi gang gang

weird that you refused to let it brown. The slightly brown parts on the exterior were always my favourite part of this dessert when i was growing up.

🤤🤤

👍👌

I love a pavlova … and an Eton mess.

Icing sugar works too 🇨🇦🏒

Sorry BC wines are the new Napa Valley , if you’re Canadian you should be promoting Canadian wines 🇨🇦🏒

🤤🤤🤤

Ok Steven, nice job on the Pav...perfect base...congrats....no chocolate on top, no strawberry juice, this is not a soup container man, just try cream and strawberries....simple, elegant and superb. And BTW this is an AUSTRALIAN dessert nz had zero to do with it....love your work...a famous aussie Dame Edna once made a Sav (saveloy) in a Pav to look like the Opera House, by having them raised like the shell structure of our iconic opera house, now an aussie home staple...true story...rock on bro

PAVLOVA WAS INVENTED IN NEW ZEALAND! :)

😍😍🥰🥰

I wonder if this would also work with an Italian or Swiss meringue...?

Brother come on you can’t publish that just when I quit eating sugars

Boris and Not another cooking show making Pavlova? It must be a sign

French here... The "c" in Blanc is silence

No wonder I've never heard of this. Caribbean humidity man. Every day this week is in the 80s.

Looks wonderful but a lot of work

Someone please send him a taller tripod so that he can please stand up and make us all more comfortable. ❤️

Put some mint chocolate on your pavs!!