I’ve made a lot of pavlovas and tried different recipes, this one was so easy and the result was perfect! Crunchy meringue on the outside and marshmallow centre, delicious, thank you
Thank you im a 13 yr old boy and I love cooking I've been cooking and baking since I was 5 I just put it in the oven and its going great omg tysm for all the likes! Update: Im 14 now and my most proud dish is nailing macarons!!
I searched so many recipes but this was the simplest one for me so made it using this. It was soooo good! Hopefully I'm going to make it again in a few weeks as my daughters birthday cake🎂
The Pavlova is an Australian classic, despite what the New Zealanders claim. They stole the Chinese Gooseberry and tell everyone it's "kiwi". They claim they invented the beef Wellington and invented meat pies. They even recently tried to steal the other Australian classic the Lamington. What the New Zealanders call the "first Pavlova" was actually just an all layered jelly desert ( note - multiple dishes were named after Anna Pavlova as she toured ) , this here is the Australian Pavlova, invented in The Esplanade Hotel in Perth and this is the classic Pavlova standard known around the world.
I tried this out today and its hands down the best dessert ever! Came across this cake when a friend made it for us and I've been wanting to make it ever since. Thanks to this easy to follow recipe I've successfully made a Pavlova! Thank you! BTW, if someone wants to make this, reduce the sugar a bit. The cake turned out a bit too sweet (if you eat a VERY large slice)! Apart from that, there is nothing else to complain about. In a nutshell, this is very delicious and also simple to make, so if you're wondering if you should make it or not, JUST TRY IT, it's so worth it!
as a kiwi where the pavlova was started, we have alot of different toppings. Banana, choc chippies, kiwifruit, peaches, grated chocolate flake or choc, raspberries, and its a delicious pudding. Perhaps also mention DO NOT OPEN THE OVEN DOOR AT ALL cos it will flop. You have to leave it as this cook says till its cold
They used vinegar in this but my Aussie mother in law used cream of tartar... well, I’m American and she’s my ex mother in law. So I don’t remember how to make. But I miss this badly. Which would you recommend. And I don’t think she cooked it for 75 minutes. Damn, I wish I had paid attention. Hers was the best I had eaten in Hobart.
@@correypeta I just made these using Preppy Kitchens recipe with Corn starch and they are delish but, does not look as marshmellowy as these ones do. I will say that he too cooked his for 75 min and I did open the door and check on them and none fell and none cracked. They tasted like big chewy Meringue cookies. I am going to try this recipe with the vinegar and see if it is more marshmellowy inside. If you respond, I just popped them in the oven and I will let you know what is the better way to go...
@correypeta both the vinegar and cream of tartar are used to stabilize the meringue. You can use either one it will work the same way. I'm gonna try to make this today. I'll let you know how it went!
Hint...Put a layer of "Dulce de Leche" on top of the meringue, it will hold the cream from wetting it, then the cream and the fruits....loving it!!! Thanks for a great recipe!!!
I made this recipe tonight during our lockdown in Australia and it was very easy to make thanks to your video and instructions, it was a successful first attempt! Thanks for the wonderful recipe!
Lemon curd mixed into the whipping cream. That's how I put it together but I also use blueberries, raspberries and blackberries (so long as I can find them in good condition) with the strawberries. I've even made one using the Banoffee flavor profile. OMG, it was SO GOOD!!
@@sandraholst7625 I usually just eye ball it and go by taste. I like mine to have a strong lemon flavor. If you're worried about the whipping cream becoming watered down due to using too much you don't have to be. It's never happened to me. In fact, when I add the curd it seems to thicken up the cream. Enjoy!!
As an Australian, I approve of this as we have pavlova at Christmas time and usually in the summer time. Looks so delicious and you made it look easy :)
did you see the NZ people are also now trying to steal the Lamington as their own, it started as an April fools day joke on them by "The Guardian Australia" news paper and they are still believing it BAHAHA
@@robert-brydson-1 Lamingtons are garbage and no real kiwi would want to claim it. Australia's pavlova origin story is literally a guy getting sent to recipe from someone in New Zealand.
I’m not a “sweets” person, but ever since moving to Australia and coming across pavlova, it’s been my favourite. Will give this recipe a try. Looks simple to follow.
I'd take the stems and leaves off before adding the strawberries. I imagine that it will be annoying getting them off to eat and will create a mess at the table
Hi guys, loved the video and just have a question please. To make it to Xmas eve, can I make it a day before and keep it into the fridge until serving? Thank you
I would recommend making it the night before & leaving in the oven (turned off with door open) all night. Whip cream & add to the pav just before serving for best results! Storing in fridge will ruin the pav. Good luck
Oh my god! Thank you so much for this recipe! Now I’m pavlova worry free! I tried your recipe and it turned out great! Love the crunchiness sound! ❤️💕 sending love from Malaysia ❤️
Just wanted to say thank U for keeping it real..I don't know how many pavlova recipes I've tried but then found yours...so simple and may I say the best so far...thanks again toby
Okay, I see that the walls of my Pavlova breaking off isn't a bug, it's a *_feature_* 😄 I thought I F'ed something up because it was my first time making a meringue, much less a Pavlova, it just seems to be a likely outcome for this particular desert, even if you know what you're doing.
Why is it everytime I watch a video of how to make pavlova no one shows us how they removed the pavlova from the baking sheet I have been searching all pavlova videos just to see how they did it mine comes out perfect but I cant remove the baking sheet so I have to cut around it or it will break
Hi 👋😀 everyone @ The Cooking Foodie Wishing you all a Happy Safe and Healthy New Year and through 2022 and thank you so much for sharing the beautiful recipes and beautiful videos @ The Cooking Foodie 👍👍😀😀🌹🌹❤️❤️
I don’t use vanilla as it doesn’t make a difference. Best temperature I’ve found is a pre heated oven of 200c add the pavalova then reduce to 100c For 2 hours. This way it doesn’t brown.
😭 I tried and followed the directions. When it finished baking it still soft looked a bit separated. I put back I. The oven crossing my fingers it’s stil okay
I made somthing like tgis copying recipe from other video, but alot of her engredients and procedure isnt right, so i told my daughter about it and she sent the link of this video to me. Thats why im here. :)
Can I know what I can use as a substitute for white wine vinegar? Would lemon juice work the same? I have all the other ingredients except white wine vinegar :(
Looks delicious but me and my sis were just looking on a baking show and they made pavlova and i went on yt now snd this was on my recommendation though i never searched anything on my device.. coincidence?- 😃
Hi, I am trying this right now and it's in the oven,its looking good. Next time can I use substitute sugar like Candererl? Would this work? Thank you for the video :)
I did It a few days ago but unfortunately has been failure with another recipe 😞 I just saw it right now , I am going to do it today again with your recipe hopefully to working with me this time
Hello, hope you reply , so i cannot consume white wine vinegar , will it be okay i do it without the white wine vinegar ? or can i put something else ?
سلام لطفاً سوالات منو جواب بدین ممنون میشم برای پخت چقدر زمان لازمه من تستر دارم درجه اش چند باشه آیا شعله پایین و بالا باید روشن باشه و چرا بعد پخت رنگش خیلی تیره و کرم شد انتها به داخل و گول شده
Thank you for the recipe and for the video, I made this for my mom on mother’s day and she couldn’t stop eating 😆 she loved it so much. It really was delicious 👍
