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.
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!
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 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.
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!
What the New Zealanders call the "first Pavlova" was actually an all layered jelly desert ( note - multiple dishes were named after Anna Pavlova as she toured ) , the AUSTRALIAN Pavlova was invented in The Esplanade Hotel in Perth 1935 and it is the classic Pavlova standard known around the world today.
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
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.
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 😂!
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
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.
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.
No comment just you're the queen of pastery chef
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.
Egg whites 👩🔧
Cream of tarter 👭
Cornstarch 👩🦳
Vanilla extract 👯
Bake the pavalova for about 60-90 minutes 🌰
Lemon zest 👰
Lemon juice 🥃
Sugar 🕴️
Vanilla extract 🏵️
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!
What the New Zealanders call the "first Pavlova" was actually an all layered jelly desert ( note - multiple dishes were named after Anna Pavlova as she toured ) , the AUSTRALIAN Pavlova was invented in The Esplanade Hotel in Perth 1935 and it is the classic Pavlova standard known around the world today.
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
Classic Australian Christmas dessert
I like her she is like a scientist in the kitchen!
That's a great way of describing Anna, thank you!
THANKS SO MUCH COMPLETE INSTRUCTIONS WILL BE MAKING THIS SOON🤗🤗🤗👍💯💐
man, this really look so delicious i want to try it
that looks lovely.
what's your opinion of using vinegar v. cream of tartar?
Can we bake it in an 8 inch pan instead? Are u using top n bottom heat? Tks
If I wanted to make a larger pavlova, do I double the amount of ingredients and cooking time?
Hi the Chef Anna please help me with the right temperature in baking pavlova in the gas oven. Thank you so much 😊
Gosh that looks so delicious.
Looks yummy 😋 thanks 😉
thank you, great vid
any different is the cream of tartar is add during the whipping of the egg white and add at the end?
Obrigada pela partilha 🇵🇹
I forwarded some. kept rewinding, how is beating whites left out? and cutting into cake?
Ok, Anna, I made Tiramisu, your recipe, I made Creme Caramel, your recipe. Today I made Pavlova, your recipe, brilliant, total success, what next?
What could you use instead of corn starch
I remember when this uses to be called Schaum torte. Used to love it with ice cream and hot fudge sauce.
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
what do you do with the egg yolks?
Use them in another recipe like custard
I keep them for an omelet for breakfast
How many grams of sugar do you mean in a cup
A sunken frisbee indeed!
thank you 😃 u re so beauty :3
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.
Me gusta en Español
If i substitute with brown sugar will it make any differences?
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 😂!
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
👍👍👍
How many people can eat from this Paloa?
Queen of tartar ??? I neva seen this ingredient from other pavlova recipe
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
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.
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
Look so good!.....sad that this video is not for beginners =(.....the recipe probably is, but the way is explain it is not =\
I'm confused. I thought we weren't supposed to use sugar in the whipped cream.
You don’t
That Pav is flat.
Might I refer everyone to Mary Berry's version, with vinegar and cornstarch and a long cooldown process...
what’s your name
you're a smart and beautiful
no hay en español 🙄
Jarrive pas à faire cuire la meringue .je l'ai reussie une seule fois
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