A Pavlova, in my humble opinion is the perfect way to end a meal! They’re light as air, crispy, and creamy with plenty of zing from fresh fruit. It’s hard to beat! I love that it comes together with only a few ingredients and you can make the meringue in advance so you’re able to whip up an amazing dessert in a few minutes on the day of.
Recipe:
I had SO MANY requests for this video, I can’t tell you how excited I am to share the tutorial with you! If you haven’t had a Pavlova before it’s definitely worth trying!
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Can you make these in a cookie size?
Would you say about 1/ 4 cup of egg whites? I have egg whites separated already from another dish, that I want to use before they go bad.
Can I use teflon or silicone mat instead of?
Do not make the mistake of using too sweet fruit. The sugary sweetness of a pav needs something sharp and tangy. The meringue is sweet, the fruit should be sweet/tart and the cream softens everything. Passionfruit is THE best topping for a pav, sweetly tangy and fragrant.
Hi how much sugar you using in pavlova cake
I wish he would just stfu and give the important info like the temperature and baking time. I hate him.
Bluey brought me here lol
I like your recipes because you are thorough with the ingredients. Not with this one! No amount of sugar??? No oven temperature???
This sugar is called Castor Sugar, it's a mid grain not powdery, icing sugar is powdery and you definitely don't use icing sugar.
There's no french butter cream in it.
Use vinegar not salt and not cream of tartar!
Wtf
Use a dessert spoon of vinegar for the acid.
Looks nice for an overseas version 🐨😊
Don't draw on the paper, mark four areas at North South West & East with a dab of the mixture underneath to stick the paper down and also to mark roughly the area required to fill.
You don't spread the mixture in an exact circle.
Aussie's don't make it so neat
Preppy, you should try the chopped strawberries on top with a mixture of passionfruit and sugar, as a sweet sauce. Of course it has to be covered in whipped cream first before you put the strawberries on. It is yum. The sweet and tart passionfruit tastes amazing with the pav. Yes, and it was a chef in Australia who created this dessert. I remember reading that he had previously made a french dessert which was similar.
TY! I will make this for Christmas. What is the baking time for the small ones? I will make 9 of them? Can I use this recipe or should I add ingredients?
Your wrong there
New Zealand
Thankyou very much
It's Australian ! Great for our Summer Christmas Day
Your recipe looks amazing, I was wondering if I can use Icing Sugar?
Thanks for sharing your recipe, can't wait to try it Mmmm! Yum.
Jackie xx
U dont put vinegar?
Who else is here after watching Bluey
How much sugar I didn’t hear that😅
How much sugar???is that just one cup to this ?? He didn’t say- did he?
Hi! Oven Temperature should be 100 °C ? 40 min is enough?
I want to see the finishing but it’s blocked by his next vdo thumbnail. 😅
I screw up mine😭 by adding granulated sugar
How much sugar???
Can this be made a day in advance?
BLUEY brought me here… 😐
Australian classic, like the Lamington
We call it Berliner Luft
( Berlin air) and we do it since the year 1700
I always need to make triple the amount, I’ll eat that entire cake in one go it’s so light and addictive
what is the temp?
Are you gay?
Hygiene freak? He didn't wash the eggs which might contain germs before handling them with his bare hands. 😅
Anyone else here from Bluey?… No? Just me?… alright I’ll go home
Sir, sir! Are you trying to give me 3-5 more pounds with all these delicious sweets you are always making. Chile, I love it!
Looks fab but I'm guessing it a cup of sugar as you haven't specified? Well here goes I'm about to make it now.
My mom and I had our first Pavlova in St. Pancras train station on our way to Paris. It was one of the best desserts I'd ever had and I cannot wait to make this for her and me!
Hello, I'm sorry but how much sugar, a cup?, and how many degrees for baking it…I always do your recipes to perfection but I need details, please hurry!!!
I remove the white stringy things from the whites.
Just bake, but no temperature given
My pavlova turn to soft
I make pavlova but turn out soggy
Once it is cooked you need leave in then overnight to cool. Similar to meringues. This why it won't crack.