Table of Contents:
My Favorite Pavlova Recipe!
Video taken from the channel: Preppy Kitchen
Mary Berry’s Pavlova
Video taken from the channel: jillhbaudhaan
Summer Berry Meringue Roll
Video taken from the channel: Home Cooking Adventure
Luscious lemon pavlova recipe | Simply Nigella BBC
Video taken from the channel: BBC
Sweet Eve Strawberry Meringue Roulade recipe
Video taken from the channel: pamlloydvideo
Meringue Roulade with Pistachios and Fresh Raspberries | Yotam Ottolenghi
Video taken from the channel: The Happy Foodie
Strawberry Meringue Roulade recipe
Video taken from the channel: Flour&Butter
Ingredients 1/2 cup granulated sugar 1.25 teaspoons cornstarch 2 large egg whites pinch of salt 1/2 teaspoon vanilla extract 1 cup heavy cream 1/3 cup plain low-fat yogurt 1 cup fresh or frozen strawberries, sliced in half 1 tablespoon maple syrup 1 tablespoon water 1/4 cup pistachios, toasted.For meringue: Add cream of tartar to egg whites. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl when beaters are lifted out). Beat in 2 teaspoons vanilla. Add 1 1 /4 cups sugar, 1 tablespoon at a time, beating until sugar.
Spoon the mixture onto the paper to make a circle about 22cm across. Smooth a crater in the middle and leave the edges rough and freeform. Put into the oven, then turn the heat down to 140c/fan 120c/gas 1. Bake for 1 hour, then turn the oven off, open the door a crack, and leave the meringue.Line a baking sheet with parchment paper and spread the egg white mixture on top in a circle about 10-inches in diameter. Transfer the pan to the oven and lower the heat to 275ºF for 1 hour.
When the pavlova has finished baking, let it sit in a turned off oven.How to make a summer berry pavlova with strawberry, rose and pistachio. Sweetened cream flavoured with rosewater is loaded onto a sticky meringue then topped with.Strawberry Pavlova is an easy, make-ahead, show-stopping dessert recipe.
It tastes delicious with the classic combination of strawberries, cream and meringue. With its crisp meringue, billows of whipped cream and juicy strawberries, it also looks beautiful and makes a great centrepiece for a buffet or celebration meal.Dip a tablespoon in cold water, shaking off any excess water, and create a dent by gently pushing down and swirling the spoon in the middle of each meringue. Sprinkle the remaining ground pistachio over the pavlovas.
Place the tray into the oven and immediately reduce the heat to 250°F (121°C).How to make Strawberry Pavlova Make the meringue, transfer to a parchment lined baking sheet and bake for about 1 hour at 225F degrees. Make 1/2 the recipe of the strawberry topping.Heat oven to 275°F.
Draw an 8by 12-in. rectangle on a large sheet of parchment paper and place, line side down, on a large baking sheet. Using an.Method. Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment.
Place the pistachio nuts into a shallow roasting tin and toast in the oven.To make the Pavlova base, preheat the oven to 350°F (177°C).Line 2 baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch. Set aside. In a large clean mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until frothy.
Add the rest of your meringue mixture and create a well in the middle. Using a spatula, lift the meringue sides and create swirls on the surface. Place in the oven, lower the heat to 135 deg C and bake for 1 hour. Turn the heat off, but leave the pavlova in the oven until it cools completely.
Spoon the meringue mixture evenly around the circle edge, leaving a hole in the middle, then use the back of a spoon to smooth and swirl the meringue into a wreath shape. Bake for 1½ hours or until firm.With that, I’m sharing a strawberry meringue recipe.
There is nothing like a good meringue and this recipe hits all the best things: crisp exterior and a chewy inside—all with a swirl of fruity sweetness. Aside from that, I just love the way meringues.Preheat oven to 180C/160C fan/Gas 4. In an electric stand mixer, whisk the egg white until it is starting to foam.
Mix the sugar and cornflour together an.
List of related literature:
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| from Payard Desserts |
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| from The French Women Don’t Get Fat Cookbook |
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| from Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes |
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| from Jane Grigson’s Fruit Book |
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| from Baked: New Frontiers in Baking |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
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| from Encyclopedia of Jewish Food |
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| from The Gasparilla Cookbook |
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| from The Country Cooking of France |
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| from Estonian Tastes and Traditions |
179 comments
Hiiiii thank you so much for this recipe i adjusted it a bit making toffee cream but it’s lovely xx
That’s not a recipe! It’s a show. A recipe has the ingredients and the amounts of the ingredients needed listed. I am a fan of Nigella Lawson but I am not a fan of something being listed as a recipe when it is not a recipe!
I already made your delicious Carrot Cake and my family and friends really liked it!
Now I want to make this dessert, too but I didn’t catch what temperature should the stove be at?
(I never made any desserts before and that Carrot Cake was the first one in my life so I’m not savvy at these small culinary things when you can just guess the temperature and time for a dessert ��)
Beautiful video. Elegant and short.
I think I would have added some whipped cream to the mascarpone. I am not sure if it would be better, but I think so.
The eggs must be room temp…. Don’t forget that, it will not stiffen otherwise.
Thank you for sharing. I’ve made something similar https://youtu.be/PVfS47EeiOo Its so easy to do and tastes amazing. Let me know what you think
This is for sure one of my favorite desserts! I will be trying your recipe next. Yum!
I love your recipes,thank you so much for share! Grettings from Honduras!
Just made this. I’d say cut the sugar down because mine turned out to be wayyy too sweet ��
If you are not part of “Fantastic 4” use oven mittens when turning the cake…
Pavlova is one of the répertoires of the cafeteria in the residential college I lived in when I was in Australia and this recipe brings back some sweet sweet memories ❤️
Just tried this today and LOVED it. If you haven’t tried this yet you better soon!
Hi, Just wanted to say a Very Big Thank You for the recipe. Made 2 Meringue Roulade with Strawberries and Baileys cream during Christmas season.. they came out beautifully and tasted delicious. ��������
Hi there! Looks delicious! I make fruit tarts and always brush melted apple jelly over the fruit. It gives it a shiny appearance and keeps the fruit looking pretty longer. I’ve never had the recipe that you just made and was wondering about doing the same glaze to the top of it. What do you think?
Mine tasted like cooked fluffy eggs eww… Btw i love yr videos iight have done something wrong
I can watch Nigella cook all the time. I love the connection she has with cooking. It’s comforting and inspiring to watch.
She says “140 Fahren” not Celsius? My oven doesn’t go down to 140. ��
beautiful recipe, I wish you a very good Sunday kisses��������❤❤��������
So… This is like a super big “suspiro” with some toppings. ��
If you can’t find caster sugar you can run regular sugar through a food processor for a few seconds to make it finer.
Also, the corn flower she mentions is corn starch.
i have the cooking ability to burn toast. however, while not a “foodie” per se, i am a huge nigella fun. she is the sexiest thing ever. the voice, the beauty. mesmerizing, as always. she could burn my toast anytime.
Wheres the recipe???..pls tell me which link to get it from. Thanks.
Can u say how measurements of ingredients for 4 egg white please.
How many eggs’ white did you used in the beginning of video?
Desde España me parece una receta fantástica, pero no entiendo
@Preppy Kitchen
In a russian recipe I saw lemon curd added before the cream.
Have you ever tried that way? What do you think?
Thank you for sharing. I’ve made something similar https://youtu.be/PVfS47EeiOo Its so easy to do and tastes amazing. Let me know what you think
Nigella gosto muito das suas receitas parece ser deliciosas.
This is my all time favorite dessert Absolutely magic Thank you Mary ♥
Why do I always feel like I need a cigarette after watching a Nigella Lawson video?
What is mascarpone….do i purchase as a cream or cheese…
Thanx for posting this!! It looks amazing and I would definitely be trying this!!! ��������
I would love to see how she transferred it from the baking tray to the cake platter. That is a very tricky business to master without cracking the pav too much. I remember one attempt of mine turned out fairly disastrously I ended up just breaking it all up and swirled the cream and berries through it and served it in parfait glasses. I called a “deconstructed pavlova,” which had just become a “thing.” Looked a bit messy, but tasted just fine. ��
спасибо за видео, приготовили по вашему рецепту и вот что получилось ))) https://www.youtube.com/watch?v=jqYrNqm97ms
Because the egg whites are used to make the meringue, the yokes can be used to make lemon curd, genius.
My meringue came ot more like a taffy. I didn’t let it dry out long enough. I folded in nutmeg, cinnamon, and cloves. I used spiced rum insted of a vanilla to the fruit compote.
.
I forgot to strain the whites to help decrease the moister.
If anyone used canned fruit, walk away.
What a lovely gateau! In Athens we usually make a Pavlova in Spring with fresh strawberries and a light strawberry syrup…
спасибо за видео, мы тоже приготовили и вот что получилось https://www.youtube.com/watch?v=jqYrNqm97ms
When she made this on Masterchef Australia, she didn’t use a store bought lemon curd! As well, in THIS video, she didn’t show us how to make the whipped cream on top!
I’ve try so many recipes of pavlova and this one is by far the BEST recipe. crispy on the outside, soft on the inside, and most importantly IT DOESN’T CRACK!!!!!
You had me at lemon pavlova, but I feel like she could win anybody over.
Watch my video on making a pavlova in the easiest way possible. You can’t go wrong.
Definitely will make this for our next party and of course will top it with my homemade lemon curd… Can’t wait to try ������
Wowwwww���������� temos a mesma batedeira!!! Te adoro, maravilhosa!!!!:)
The Art of Seduction while making Pavlova. That should be the title.
I made it yesterday, all in all it’s quite delicious, however, the meringue is tooooo sweet, so I added unsweetened strawberries to balance sweetness. Removing the parchment paper is a real pain in the a**, it must be fake in the video.
Is it just me or she sounds like one of those people who gwt payed really well just because of their seductive voice!!! Amazing recipe btw ♥️��
I don’t know why I cried while watching the video
It is so warm and touching, it makes me feel so nice
Love the video, editing, music, everything, it was so calming to watch.Thank you
Can people stop sexualising a woman baking a meringue please
Lol, I’m so happy that’s almost everyone found this seductive lol
What are the little red berries? I thought I had missed their name so re-watched to no avail. I’ll check in the description box.
I LOVE cake rolls but am always afraid that the cake will crack and break halfway through the rolling and I will be left with no cake:(
I don’t even have patience to add sugar to the egg mixture spoon by spoon ��♀️
Yes!!!!!! I love the white and light blue plate, it’s similar to the bowl that you used to use before and I still miss it.
This recipe is so yummy yummy.
Thank you so much for your talent.
Very nice, thankyou, looks delicious, I have to try it!!! ;))
What could I say! If everyone already say what I want to say. God bless you always and keep also the good work.
Thank you so very much, for this clear, informative yet uncomplicated recipe. The production is of high standard.
The correct stress should be on the first syllable pAvlova.
Kia Ora John, love, love, love your recipes and I’m so glad you did the Pavalova. As a proud Kiwi (nickname for New Zealander), we grew up with this treat, so yummy. I do have to weigh in on the whole NZ / Australian issue, history tells you Australia was established as a convict colony, yeah, so by default, the kiwi story is more reliable. ��. (Sorry to my Aussie cousins, lol). Keep up your great videos, you are a natural teacher and master of your craft.
Wow.. Amazing! subscribed to your channel. Pls support us also
I’m so lucky to have found this wonderful channel. I’ve tried many of your recipes. You’ve never let me down. Please ‘ella’ make the burnt, basque cheesecake❤️❤️❤️❤️❤️
This looks like a berry dream! So elegant, beautiful, creamy & dreamy. Can I reduce the amount of sugar?
this is a very poor Pavlova! I like it in layers, you make 3 layers and in between cream and fruit. it looks then like a real cake. I do not like this one, too thin. and also, fruit does not have to be cooked at all. it can be fresh and you just cut it in half, like strawberries, my fave:)
watched this yesterday, bought all the ingredients and now I am making it!! Looks lovely so far��
A delicious summer swiss roll��
Perfect job my dear❤️… As always❤️
Thank you very much to share it��
A big kiss from Naples-Italy��������
Buongiorno, amo molto le sue ricette, che lei esegue con molta semplicità. ��
So light, so delicious!!!!!! Wonderfull as always our home cooking adventure!!!!!!!������
This is not a pavlova. This is a massive scaled up meringue buried under a metric crap ton of cream and soggy berries.
WOAW WOAW WOAW Very nice and tasty Summer Berry Meringue roll recipe my friend And very colorful I love it The result is very great Great technique my friend!!! Hello from FRANCE!!! ����������
Wow so yummy I kind of miss ur videos ���� pls keep uploading every week or even. Day i so wish u are the reason I started baking
I’m making this for Easter today. I don’t have lemon curd but I will put some strawberry jam on it and then follow the rest of the recipe. It looks amazing in the oven right now! I’m really excited.
Another perfect dessert from you guys, and that’s before I even watch the video������
Hi there… Cream of tartar is half teaspoon but you said in video a quarter… Not sure.. I used half…
I love u…. I try almost every dessert recipe of your the list is strawberry swiss roll,choco swiss roll,profit roll choco cake,coffee mouse cake,choco banana bread,choco mouse cake,and the list Goes on n every time my family said that I must open my own bakery.
Thank You so much for making me a nice baker, love uuuuuuu xxxxx
I don’t get berries and mascarpone at my place, but i lit wanted to try
Any alternate ella?.:(
got to try it. tjanks a lot as usual u always bringa a great recipe. and great vidwo
It might depend on the person’s taste buds (I’m very sensitive), but I was sometimes getting a slight taste of the vinegar. I switched it out for lemon juice (which feels fruitier) and the result was great! Really lovely recipe!
Caster sugar it is a finer grain of sugar. Easy way to make it is to just put some sugar in a food processor, blender or if you have a magic bullet and pulse it a few times and i find it works great, just don’t leave on to long you have more of a powdered sugar. Measure the sugar after you and processed it for best results.
Hola me encantan tus recetas pero no entiendo mucho el inglés si lo podrías poner en español
It didn’t rise very high. Original New Zealand pav is at least twice that with a good 10cm of soft center.
I’m really loving how we get to see you more in the videos! Beautiful baking as always��
This recipe looks so delicious����! I can’t wait for trying it.
I like the way you film and the songs you use �� ; it’s very relaxing��
Invented in New Zealand, named after the ballerina with the same name, each Christmas it takes pride on the dessert menu, Yum! I use Chinese gooseberries, now known as kiwifruit. Have it growing in my garden like weed hahaha! Passion fruit vine winds itself around our trees and the children eat them before I get a chance to use them but I don’t like them anyway.
i love that her hair is FINALLY out of her face while cooking!
Next dessert I’m baking ❤️❤️love every single recipe u make
Is it ok if I use powdered sugar instead of granulated sugar?
Cool video! Thank you for this recipe!!! I’m feeling warm mood after watching of cooking Summer Berryy Meringue Roll. I ate meringue with caramel ❤
Excellent representation and background music. Goes perfectly
Somehow this video gives me goosebumps! I am making it tomorrow!
Love Mary Berry and would love to try this but not sure what Casis is
Tq for sharing resepi look nice your favlova I like.so yummy ��������
Thank u for letting my wife and I watch a brief story of ur life. It is a true beautiful/sad story of hard work, discipline, loss, regret, fame, and family. We here love ya if the sates.
When the planet �� is in Lockdown… it’s wonderful to Learn “Pavlova”… I love your recipe… thanks �� a lot….��������
I love watching you create all the lovely food and desserts, and now listening as well.
When it starts to look like “clouds”? That’s a bit subjective, no? I put the sugar in when it started looking like clouds to me, and my meringue ended up not stiffening. Y’all better look up some other recipes too if you’re planning on creating that masterpiece
Has anyone found the right translated temp? It should be 325° to 320° but my oven temp is correct & this made mine go quite brown. A popular recipe does 300° to 200° (for 90min), well that didn’t work at all. It was way under.
what most recipes forget is that the eggs have to be at room temperature
By the way, besides that you have the best recipes The background songs and music are awesome. Thank you.
What’s the actual baking time? He said 40 min in the video and on his website, it says 1 1.15 min ������
every French chef just committed suicide watching this. Geez, the last thing British people should be doing is telling anyone how to cook, their food is the worst thing on this planet
So that was a huge disaster. I made the whole cake but the day after the cream was leaking out. What did i do wrong? It became one big mess
I made individual meringue shells filled with lemon and whipped cream. My elitist “friends” laughed and said “what kind of weird lemon pie is this?” That’s nouveau riche Orange County CA….
Comming soom 1m subscribe watching frome srilanka ����������������
Trying to make the pyramid version right now. My base has been in the oven for about half an hour and I forgot to decrease the temp. Oops
Berries on a pavlova? Wouldnt have thought of that. Thank you for the helpful instructions and beautiful visuals, and your voice is calming.
Can you see this comment? If you can Please let me know! (nana suke xx / g mail) thank you!
I believe there is some f*ery, ytube decieving me (for whO knows wHy) censoring all my comments. Thats just not right, i feel bad i cant talk.:((??
Wow! this roll looks so lovely, love it! thanks for sharing it ��������
Thank you I will attempt this recipe for Pavlova. I tried one tonight but it was flat and soft like a brown pancake?? Maybe the oven had been previously too hot.
As Americans living in the Pacific Northwest, we only ever use meringue to top pies. Last year my daughter and I embarked on our first trip to Europe. She is 25 and I am 65. We spent 5 weeks traveling through Europe. While in Paris we took a dinner cruise on the River Seine. For dessert my daughter ordered Pavlova. She read the description but neither of us had ever heard of it. When it came, the presentation was beautiful. They called it Frozen Pavlova and neither of us thought to ask why it was called Frozen since it was not frozen like ice cream? My daughter was hooked after her first bite and let me taste it but that was all. She kept the rest to herself. While in Rome we visited Babington’s Tea House where they had Pavlova on the menu. We both loved it and went back the next day to sample before leaving Rome. While in Florence we became enamored of a Ricotta Cheesecake and when we got home we worked diligently to recreate the flavor of that cheesecake. Now I think we will try to make Pavlova using Mary’s recipe. I think we will serve it for Christmas dinner but will have to work on the fruit filling as there isn’t much available to us here in the winter time besides bananas, apples and oranges. Sometimes we have grapes and really bad strawberries that have no flavor and are probably forced in some greenhouse somewhere. Maybe frozen fruit? Anyway, I loved this recipe and can’t wait to try it.
Can you use powdered sugar in place of the granulated sugar? Since there is cornstarch one the recipe I wondered if it would still work…
That’s a lot of fruit to put on it. I usually do some Chantilly cream and chocolate shavings. I also don’t like to make the cavity in the middle. I like the thick marshmallowy inside to go all the way to the centre.
I also discover Mary Berry in watching The great British Baking show on PBS I just love her and so glad that BBC2 is showing more of Mary’s cooking and Baking just love it thank you!
Wauw and I just learned tha t you have to start on a low speed so you don’t get to many airbubbles that make the pav collapse
Im not sure I trust a cook who cracks eggs on the edge of the bowl instead of the side:/
You are the best to watch! So many great ideas and you inspire me to experiment! Keep creating! Also, I made a Pavlova one year for a Thanksgiving treat. I need to do it again following your recommendations and tips.
Hey, i know that this comment is out of context, but i just want some supports for my channel.
I have a cooking channel, I started it in january, and when i saw that no one cares i deleted most of my videos and stopped it, cause it was really hard to keep cooking all the day from morning till the night, filming it,and edit the videos for 3 or 4 days…. But i decided to try again.
So Can you please show me a support so that i continue my dream of making cooking videos in youtube. ❤
If only 1% of you support me,i will be very glad ❤
this looks delicious but it can hardly be called a recipe, there are no amounts even mentioned!
You are absolutely beautiful, and so brilliant my dear ��������
Thank you for the nice recipe!
I have abundant egg white in my freezer.
I should make this cake��
Pavlova without passionfruit.. she’s a bit radical isn’t she?
Mary you make it simple to make, one thi ng our temperature’s are different here in the states. Translate please.
This does not make the size pavlova Mary made! you will have to double to recipe to make that size otherwise it’s tiny!
This is insulting. “Coax it to the edges …” C’mon, I thought we left all that behind in the last century. I’m switching over to Mary Berry. Goodbye, Nigella.
That is a good looking pavlova!! And seeing as I live in New Zealand and have eaten heaps of pavlova… I know a good looking pav!!!!
I am hoping that she saw that piece of egg shell just before she transferred the egg whites into the mixer…..
Hi, where can I find the full recipes please? what’s the name of the juice Mary pours into the berries?(is it a juice? sauce? wine?)
LOVE Mary Berry, and what a perfect name for a woman in the food world. I love pavlova; I’m going to try her recipe!
if I can’t find fresh currants, what would be a good substitute?
When you add the cornflour you should add white vinegar at the same time otherwise the marshmallow won’t form properly
Can anyone tell me please what is the syrup she splashed in, 3 splashes?
Ugggh the English!! They do things so much classier, and better.
What temp should it be if you don’t have a fan assist oven and just a regular electric
Hi do you have a chocolate recipe? If so can you please post it
Omg I just love you and you make baking just so much fun!! Thanks so much.
Check this out���� sugar free pavlova with ginger mascarpone cream: https://youtu.be/e1a43UdkKl0
Thanks… for your recipe.. I’ll try… thank s for your company… and Fantastic Pavlova �������� ��������������������������
My meringue always browning when i bake it. What I did wrong? Any tips?
I’ve had great success with my Pavlova too, everyone loves it, I also put whipped cream on the top with a few toasted sliced almonds!!!
Hi! Love ur channel �� if my oven’s lowest temp is at 300F, would I still be able to bake mini pavlovas? If so for how many minutes? Thanks!
Hello marry…I live your cooking…my Victoria sponge comes out best whenever baked…thank you..and love you…
Well I wanted to ask on pavlova..on which h rack in the oven should we bake into…please guide….thanks alot…love you…you’re the best Baker..
Hey mate
Hope your well I’m have big problems I don’t know to use my oven it’s a smeg stand free I don’t know what settings to put the over on and temperature it’s marshmallow it from the inside and soft on the outside I’m not getting the crest please help me ������
Oh, my God, the recipe is delicious, but that voice, that accent… I confess that I am completely seduced!
I would just like everyone to know that i am currently watching this at 4:04 am and my stomach cant take it anymore…
I need this now!!!
Qu’est ce que je t’aime ❤ t es le meilleur chef pâtissier au monde ����
This recipe is tempting �� but here doesn’t available this berries and all,I enjoyed by watching it’s nice
The snowy marshmallow, spilling….on the sheet! Yes Nigella, I can do this! Bake and add lemon..curd! Fabulous!!
You’re not Aussie if you don’t have this at Christmas lunch.
You’re so cute!
Excellent way of teaching
Everything went well but when we baked it, it became a bit burnt and didn’t rise at all
My oven is in Celsius that goes till 250C
I love to see all your wonderful baking. Can you pls put the amount of the ingredients n the baking temperature of the oven n is it in the low shelf of the oven for pavolva. I want bake it soon tq.
Ohhhhh myyyy,,, that just looks so so so scrumptious ❤️❤️❤️��������
is he deadass splash the vanilla extract on his neck like a perfume?? idk that John invented vanilla perfume ����
OMG love Mary Berry, first thing is a piece of egg shell in the egg whites!! She is to England what Julia Childs is to America. She make you feel like, I can do this!!! She make you want to bake. A British national treasure. Perfect imperfection. I’m in love! Meanwhile This recipe is amazing, I’ve made it several time, always a show stopper!
Once you’ve filled it, how long do you suppose it will keep without turning too soggy? I’m contemplating taking one to a picnic next week, but afraid I might be pushing my luck. Would it fare better if I took the components separately and assemble when I arrive, or is it just not the dessert to take to a picnic?
Brother please share the whipping cream making
I always ends up in failure
Mary berry is evil why does she cook her friends and family like this episode is about cooking her Spanish friend Pavlova
Just made a Pavlova yesterday but filled mine with lemon curd and berries. Love whipped cream but it is just sweet on sweet. The curd gives it a nice contrast!
Hey John! How long did you bake the baby pavlova for?? It’s so cute!
Just made this! Me salió espectacular! Thanks!�� watching from Bolivia ����
I always thought John’s wife is so lucky. But now it’s even better, there’s a lucky husband.
Food porn with a 70s wakka wakka sound track candles and incense. Mmmm baby.
Really nice video. I would just recommend having a larger bowls for your egg white and yolk separation. Pouring the white into the mixing bowl after every separations seems like you’ve got too much free time on your hands, in addition to the egg whites.
In Canada, we call super-fine sugar, “Berry Sugar.” (And powdered sugar is called “icing sugar”)
I think every pavlova I have made has been a failure but not so bad that I couldn’t eat it. The last one just looked like a sad flat mess—it wouldn’t crisp up in the oven. I’m going to try your method with a hotter oven (mine was only 200F) to see if that resolves it. I also have a glut of eggs cause my sister’s neighbor isn’t selling them very well with this stay-at-home order. So, I’ll try again.
it has nothing to do with recipe but when she fliped the butter paper i wondee how clean it was rather than having that glue��
Brother you’re so professional. You must have worked in some great places! I’m going to steal this technique, no pasty chef needed:]
Your videos are pure perfection. I clicked on this video as soon as it came but I am working so didn’t get to
Comment right away, hope you see this. I am going to save this recipe and make it for the holidays. I love meringue and I don’t see many people do them on YouTube. Also love your compositing titles. You have a very talented editor! ⭐️⭐️⭐️⭐️⭐️-Ashley
In the “ quarentena “ you’re amazing with your Best Pavlova. recipe… thanks a lot…
i love watching her. she always makes me feel like it’s christmas at any time of the year (and i don’t even celebrate christmas but i love the vibes)
Why does my meringue deflate once out of the oven? Any idea
Wow truly so grateful recipe and very very delicious thanks my dear for sharing
May I ask at what temperature you baked the maringue for 1h10mins? Thanks
OMG! I just found you! It’s like 230 in the morning here in southwestern arizona… I can not sleep but I’m HAPPY now! I’m so excited to have stumbled upon your channel! AWESOME!!! ��
Ohh I can’t even say no to this love that comes from your oven,
He is such a great! great! teacher it’s easy to follow him, very detailed, funny.i love watching his videos..
I told myself I was going to lose weight this summer but after stumbling upon this channel, that’s probably the least of my wants ����
First off, I just wanna say I’ve been watching you every day since quarantine started. Needless to say, I love your content and I think you’re absolutely amazing! I would like to respectfully request you try making “Sans Rival” dessert. I grew up in the Philippines and it’s my absolute favorite dessert as a kid and I don’t feel it gets the spotlight it deserves. I haven’t eaten it in since moving in the US back in 2007… I would love to see you make it! <3
Hi John! Did you leave you pavlovas to cool in the oven with it off? Or did you take it out to cool on the counter?
The UTube didn’t notify me about your new recipe. I don’t know why?
As always it is attractive and look v. tasty. God Bless.
Made it today (2 smaller ones), delicious: https://www.coolinarika.com/slika/2896010/
Who else drools during every video this wonderful man makes!?