Professional Baker Teaches You How To Make PAVLOVA!
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- Опубліковано 23 чер 2016
- Chef Anna Olson is here to teach you how to make the very best Classic Passion Fruit Pavlova. Check out the recipe below and try it out for yourself! Don't forget to comment below and let us know how it turned it out!
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Ingredients
Pavlova
4 large egg whites, at room temperature
1 cup sugar
1 Tbsp cornstarch
¾ tsp cream of tartar
1 tsp vanilla extract
Assembly
1 cup whipping cream
½ tsp finely grated lemon zest
1 Tbsp fresh lemon juice
3 Tbsp sugar
½ tsp vanilla extract
2 ripe passion fruit
Directions
1. Preheat the oven to 275 F. Trace a circle 8-inches across using marker on parchment paper, then flip the paper over onto a baking tray.
2. Whip the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip until the whites on high speed until they hold a firm peak when beaters are lifted. Stir the cornstarch and cream of tartar together and fold this into the meringue by hand, then fold in the vanilla.
3. Dollop the entire meringue into the centre of the drawn circle and spread using a spatula, creating an upwards “swoosh” from the base to create lines going up (this gives the pavlova a pretty shape).
4. Bake the pavlova for about 60 to 90 minutes - it will still seem soft on the outside when warm, but if the meringue does not cool to have a crunchy exterior, you can return the meringue to the oven for an additional 15 to 30 minutes (the outdoor temperature and humidity impacts the bake time). If the pavlova begins to brown, crack open the oven door and continue baking. Cool the pavlova completely on the baking tray.
5. For assembly, whip the cream to a soft peak and fold in the lemon zest, lemon juice and then the sugar. Gently lift the pavlova (using the bottom of a removable bottom tart pan works well) onto your serving plate, then spoon the whipped cream over top, spreading it, but not quite to the edges. Cut the ripe passion fruits in half and scoop out the seeds and juice, spooning this overtop of the cream.
6. The pavlova meringue can be baked hours ahead, but should be assembled right before serving.
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As an Aussie, we are the masters of a good Pav! A hot tip.... Once the cooking time is up, turn the oven off but slightly open the oven door and leave the pavlova to cool gently and gradually. It can take an hour or two but it stops the pav from collapsing and helps retain the moisture. Try it! I promise you won't be disappointed.
Yup.
Melanie Huggett no one else, other than an Aussie, in the whole wide world thinks that Aussies are the masters of 'the Pav'.
As a kiwi-which is the ACTUAL birthplace of pavlova-although you Aussies try to claim that too WE are the legit masters of making the best pavlovas! We make them so they are nice and high with just the right amount of cloudy marshmallow insides and crispy outer shell! not a sunken frisbee like disc like this one! The secret is.....ours and ours alone to know!
I adore this Aussie vs kiwi rivalry.
Melanie Huggett So after baking my meringue, I followed everything, turned off the oven, cooled the meringue while inside and left the door open, the meringue still sitting on parchment paper. It had a firm exterior, took it out of the oven and when I tried to remove the parchment underneath, the meringue starts to fall apart and some parts of it are like oozing with liquid. Then after topping it with whipped cream it kind of lost it's hard/firm exterior. My whole meringue turned into like a big moist marshmallow. What did I do wrong? thanks for any advice.
I just love how you explain the science behind the baking 💕
Anna Olson , you are so talented , i can watch your videos all day, i tried some of your recipes and turned out amazing, thank you.
that looks lovely.
You cook a lot like I do only you are so professional ... I am a basic home cook but desserts are my specialty love you channel Anna xox
THANKS SO MUCH COMPLETE INSTRUCTIONS WILL BE MAKING THIS SOON🤗🤗🤗👍💯💐
Looks yummy 😋 thanks 😉
I am going to watch the bird’s nest video then I will watch this again. How fun, I feel like I am back in school. I love how you explain the chemistry of baking. Thank you Professor.
Gosh that looks so delicious.
man, this really look so delicious i want to try it
in the early years of this century, I used to watch Sugar on the Food Network Canada. While I appreciated your technique and explanations, I found you were not a natural presence in front of the camera. Now your warm personality shines through. Like a fine wine, you have really improved over the years!
Classic Australian Christmas dessert
thank you, great vid
No comment just you're the queen of pastery chef
I like her she is like a scientist in the kitchen!
That's a great way of describing Anna, thank you!
Obrigada pela partilha 🇵🇹
I remember when this uses to be called Schaum torte. Used to love it with ice cream and hot fudge sauce.
what's your opinion of using vinegar v. cream of tartar?
Hi the Chef Anna please help me with the right temperature in baking pavlova in the gas oven. Thank you so much 😊
Egg whites 👩🔧
Cream of tarter 👭
Cornstarch 👩🦳
Vanilla extract 👯
Bake the pavalova for about 60-90 minutes 🌰
Lemon zest 👰
Lemon juice 🥃
Sugar 🕴️
Vanilla extract 🏵️
If I wanted to make a larger pavlova, do I double the amount of ingredients and cooking time?
any different is the cream of tartar is add during the whipping of the egg white and add at the end?
thank you 😃 u re so beauty :3
Can we bake it in an 8 inch pan instead? Are u using top n bottom heat? Tks
Me gusta en Español
What could you use instead of corn starch
Ok, Anna, I made Tiramisu, your recipe, I made Creme Caramel, your recipe. Today I made Pavlova, your recipe, brilliant, total success, what next?
👍👍👍
How many grams of sugar do you mean in a cup
A sunken frisbee indeed!
I forwarded some. kept rewinding, how is beating whites left out? and cutting into cake?
If i substitute with brown sugar will it make any differences?
what do you do with the egg yolks?
Use them in another recipe like custard
I keep them for an omelet for breakfast
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.
Can i reduce the sugar in half?
Sugar in this recipe is very important to the structure and end result. By removing 1/2 the sugar you will have a crisper pavlova and would be hard to cut. But it can be done.
Thank you so much for the advice Anna.
Queen of tartar ??? I neva seen this ingredient from other pavlova recipe
Sugar
Cream of tartar,
Cornstarch
Vanilla
Bake it 175 deegers for 15 to 90 mins
Whipped cream
Lemon Zest
Lemon juice
Sugar
Vanilla,
Passion fruit
Sperad on the
You can use white wine vinegar or lemon juice instead of cream of tartar
Für Leser aus dem deutschen Sprachraum: cream of tartar ist Weinsteinbackpulver 🙈🤣! Da wäre ich im Leben nie draufgekommen, wenn ich nicht Dr Google hätte fragen können 😂!
トーク蜜えぱハジマリの唄きっと 鋳あせないで 今つ僕を 誘えてる 2x
Where do you get fresh Passion fruit in Canada Anna?
From passion fruit?
@@stevesutton9444 yes because they grow from coast to coast...easy peasy!
@@LifebytheBowRiver I'll send you some seeds
How many people can eat from this Paloa?
Look so good!.....sad that this video is not for beginners =(.....the recipe probably is, but the way is explain it is not =\
you're a smart and beautiful
As a baker, I'm really annoyed by the fact that the topping cream is separated. D:
Why do you think it separated? I presume you meant yours and not hers. This happened to me once as well. I ended up with butter and whey. I found out that the room was too hot and the humidity was too high, I live in Thailand. Now I always cook with the aircon on for at least half an hour before I start.
Actually no you don't need cornflour or starch. I don't like the taste or feel of it in Pavlova. My mum would put the Pavlova in the oven medium to hot heat. Turn the oven off and leave it in overnight. No opening of the oven door until morning. The other thing we found important was beating the sugar. It had to be dissolved but care needed not to overbeat. For us the Pavlova was lightly coloured not brown or white just a slight colour. If everything went well you had a lovely crust not too crunchy and soft marshmallow inside. Yummy
I'm confused. I thought we weren't supposed to use sugar in the whipped cream.
You don’t
Jarrive pas à faire cuire la meringue .je l'ai reussie une seule fois
no hay en español 🙄
That Pav is flat.
Might I refer everyone to Mary Berry's version, with vinegar and cornstarch and a long cooldown process...
This is not really right. It is too thin. Should be twice as high as that. Also the pav needs to stay in the oven after baking until absolutely cold.
That has to be the saddest pavalova ive seen
Meringue not supposed to crack