I thought this would taste better
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- Опубліковано 27 вер 2024
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Do YOU like pavlovas? Maybe if I made a chocolate one I'd like it? 🤔
Ooh yes! Yes!（╹◡╹）sounds gud 🩵💛🥰
It's amazing and some fruit
Make an UBE pavlova ❤
Make it into 1 large cake what u made is not a Pavlova. A pav is like a soft cloud
I loveeee pavlova
A couple of tips, they weren’t whipped long enough. You’re looking for stiff peaks. Also, don’t top them with regular sweetened whipped cream. VERY low sugar whipped cream balances it out. Just enough sugar to enhance the creaminess which is a surprisingly small amount. Personally, I like mine a little browned but that’s more of a personal preference, I think. Lastly, if you don’t like merengue, there’s no way you’re going to like Pavlovas given that they are just topped merengue.
Pavlova is usually made with plain whipped cream, as in 0 sugar
@@butasimpleidiotwizard no, not necessarily. I see a lot of people repeating that in the comments as if it’s absolutely traditional not to. I suspect there’s just a lot of repeating going on and most people haven’t actually baked one. Although some bakers choose not to most do, in my opinion, not adding absolutely any is a mistake. I put a very, very small amount. As I said, just enough to bring out the flavors on the cream. Without it the cream’s flavors get completely lost. A lot of bakers make it that way and no, it doesn’t break tradition. People don’t realize it has sugar in it because it’s practically indiscernible, at least it should be.
@@butasimpleidiotwizard to clarify, I am not from Australia nor New Zealand but did live in Australia for a bit and have had the dessert there. My palate can tell the difference. To make double sure I wasn’t just making stuff up I looked specifically for recipes on Australian websites.
Personally I would even go as far as not putting any sugar in the cream. But you are right. It did need to be beaten longer.
Oi stop trying to steal our recipe cuz it’s from nz give it up
i love pavlova especially if the fruit balances the meringue well (if its too sweet for example)
Yes! Lots of fruit and use a few different types, often strawberries, kiwi fruit, banana, passion fruit all together ... and you can choose how sweet to make the whipped cream that goes with it.
I genuinely thought it wasn't real I'd only heard about it for little lunch lmao
Yes!! And if you have a vanilla cream on but I personally think it’s better when it’s a cake not small portions
Yeah this pavlova looks like there's not enough fruit. I also leave the cream unsweetened or with just a tiny bit of powdered sugar to help reduce the overall sweetness.
I’m wondering if you could mix dinner lemon juice or zest into it to help balance out the sweetness
idk what recipe I normally use but generally we serve it with massive amounts of fruit during the summer and it’s really refreshing
True but i think she doenst like the actual taste of the sugar. I dont think adding fruit in this case would help too much as you can definitely still taste the pavlova/meringue flavour that comes through. I dont mind the sweetness just not a fan of the actual taste and in my experience fruit doesnt really help with that aspect
@@_Hollie_ I’m not a fan of pavlova and just sweets in general but the fruit and whipped cream is the best part and makes it sm better in my opinion
@@carla2700 oh i love lots a fruit besides certain ones like watermelon, non home grown strawberries and raspberries for example but ive been told i have over sensitive taste buds so i dont do well with certain flavours or particularly bitter food for example chocolate. My issue is the crunchyness when it crumbles and it has that taste that kind of gets stuck in your mouth. I could definitely force myself to eat it if i really had to but given the choice id never willingly eat it even if it was the only option, id just respectfully pass like i tend to do with a lot of foods
Yeah i think i'll try again with fruit
@@Jeanelleats and passion fruit pulp!
Whipped cream should be unsweetened. Pavlova has vanilla extract in it. They usually have passionfruit pulp drizzled on and kiwi fruit slices for extra tartness. You can also add a touch of strawberry oil to the strawberries for added flavour.
I always sweeten the cream with mine. Mum used to crush up those peppermint chocolate crisp bars and sprinkle that on top so good
@@suesue5142 that sounds super yum 😋
@@suesue5142Do you have the recipe for that?
@@fireflymiesumae all it is a store brought pave thickened cream whipped up with vanilla extract to taste and your own desired level of sweetness buy some peppermint crisp chocolate bars get a rolling pin or anything that you can hit the bars with leave the bars in their wrapper and start hitting. Spread the whipped cream all over the pave and sprinkle the chocolate on top. If you don’t like peppermint chocolate flake works great too or if you don’t like chocolate fresh fruit is wonderful too some do passion fruit but I’m not a fan of passion fruit. Make sure you put a lot of cream on be generous and yeah enjoy.
Tip from Australia. Try to make a large pavlova and put some plain whipped cream on it. The secret is the fruit you serve with/on it. Fresh summer fruits are the best. Passionfruit and mango go really well with pavlova.
I'm Australian too and I really think that fresh fruit really does help
Same from nz
now i want pavlova mate 🥲
I LOVED the mango combo. I haven’t tried tried passion fruit but thank you for the suggestion! I hope your having a wonderful week! And again thanks for sharing I’m excited to try passion fruit next time!
Yesss plain whipped cream with no added sugar to balance out the sweetness of the pav and fruit
The texture of a pavlova is very different to a meringue. A meringue is mostly crunchy as they’re smaller and normally done in the ‘birds nest’ style like you did. A true pav is a single cake sized dessert and is slightly crunchy on the outside, but like a dissolving marshmallow on the inside. It’s perfect with whipped cream (not the stuff from a can) and fresh summer fruit.
Exactly .... That is the crispiest hardest meringue i have ever seen in my life. Leave it to an american to screw up a recipe then call it bad ....
my grandma makes the best pavlova for Passover dessert.
@dz dz tar im Aussie and we make mini ones like this sometimes its not the end of the world lmao, meringue is supposed to be this texture the big ones are just cooked more like a meringue pie topping so theyre not as crunchy, but they're both correct
@dz dz tar also, she said specifically that she doesnt like marshmallow texture so she would actually hate the proper big cake ones lmao
This looks🤤
In the UK usually you would have much more (unsweetened or very lightly sweetened whipped) cream and fruit, you would probably prefer this if you're finding those too sweet. Never seen them coloured before but they look cute!
I think that with less sugar and more fruit i would love it.
Also, the food coloring made it too enticing to the kids at the family easter party. There weren't any left!
Yea. I don't like sweet things but cream and fruit. Or feeling wild add lemon curd. I love tart flavours. Very good.
@@sonicthegrandma1761 or go NZ style and add Kiwifruit and strawberries. 😆
@@Jeanelleats your traditionally not meant to color them and dont alter the amount of sugar because you need that to get the right texture, your also not meant to pipe them (from a kiwi)
To make a pavlova, you need to cook the entire thing as one shape. It's supposed to be very big. That's how it can get soft in the middle. My mum always turns the oven off after cooking and leaves the pav in there until the oven has completely cooled. That's how to prevent the outer crust from caving in.
Generally speaking we use unsweetened whipped cream on top as well as a lotttt of fruit and passion fruit! The tartness from the passion fruit and some of the other fruits really help to cut through the sweetness. It’s a delicate balance but if done right it’s absolutely delicious ☺️
She should try this and show us 🥹
This is the way.
@@callitags Mandolorian: This is the way.
The balance of sweetness is better in a big pavlova because you have more whipped cream and fresh fruit. Highly recommend one with passion fruit!
I also love it with citrus or kiwi
Just a lil tip as a baker: whenever u try a new recipe always halfen the amount of ingredients....u may or may not like it
Depends on if there's eggs! It's awkward to figure out "half an egg"
@@SpecialInterestShowsay you have 12 eggs
You do 6
@@SEL-CHI say you have 1, or 9 or 7 eggs, what do you do?
@@alexandramilos392 0.5, 4.5, and 3.5 eggs, respectively.
In all seriousness, weigh your eggs, then use half the weight. If you're using whole eggs, whisk them up before weighing them so you're using the same ratio of yolk to white. It won't make a significant difference when mixing them into a batter.
@@SEL-CHIbut she already had 12 egg whites leftover from another meal. And she knew there was a family gathering soon. You dont ALWAYS have to do that and that isnt ALWAYS the best solution to save money/food.
Pavlovas taste better when they’re larger in cake form. It also helps to balance out the sweetness of the meringue by adding passion fruit pulp and using lightly sweetened (perhaps unsweetened) whipped cream.
I’m from Australia and if you make it as a full pavlova the middle turns into a fluffy cloud and the crust turns a little bit chewy then gets crunchy at the edges. We serve it with lots of whipped cream fresh strawberries and passionfruit drizzled on top which offsets the sweetness.
yessss it’s so good!! I look forward to it whenever my mom decides to make it!
I'm also Australian but I've only ever had store bought Pavlova. Do you have a recipe? I'd love to try to make one
Pavlova is traditionally also served with lots of fresh fruit, a coulis, and the meringue is meant to be made sweet as well.
Yeah I don't think there's any berry coulis here which is nice to balance the sugar
@superellyrules coulis is really easy to make! You only need sugar and fruit
Looks actually really good!✨
Fun fact: the dish was named after a world-famous russian ballet dancer Anna Pavlova - it's pronounced pAvlova. :))
Ooooh! Thank you for the trivia! :)
Fun*
@@zoelipa2004 oops😆
She invented the modern pointe shoe lol I wrote a paper on her for my writing class
This just made me understand a reference in Bluey. They have an episode about the treat and a different episode has the dad as a ballet dancer and they keeps saying pAvlova! I was confused about why he kept talking about dessert!
Fun fact about pavlova: it's inspiration is a russian ballet dancer Anna Pavlova. Some pastery chef got inspired by her light and heaven-like dancing and decided to make a dessert out of mareng to represent it. ❤
I was scrolling so far to see if someone said this lol. I didn't know it was a dessert until I was like 40 years old
Pavlova isnt just the meringue, it has to be topped with whipped cream and lots of fresh, sweet and tart fruit.
In my (Australian) family we would put lightly sweetened whipped cream berries like strawberries, raspberries, fresh red currants, maybe some fresh mango and lots of passionfruit (lilikoi) pulp, the tangy passionfruit and berries really cut through the sweetness of the meringue. Its delicious.
If you make it as a single large pav it makes a very soft, pillowy texture with a crunchy outside. They are always very sweet and dont have much actual flavour. Topped with unsweetened whipped cream and tart fruit like strawberries, citrus fruits or kiwi fruit it is great. My personal favourite topping is chocolate sauce and strawberries. Or strawberry sauce is good too. Essentially the real flavour comes from what you put with it rather than the pav itself.
Okay I have a crazy sweet tooth but chocolate sauce on pavlova??? You've outdone me
@Idiot Wizard a dark chocolate sauce that is a little bitter and not very sweet pairs really well.
@Jessica Clark oh that makes more sense, still feels weird on a pavlova but I can see it working
It should have a crispy meringue crust but a light and pillowy centre when baked in a larger cake. If its chewy on the inside, its probably a little overdone and the egg flavour is more noticeable. Also I usually use less sugar because I also find it too sweet. Top with fresh unsweetened whipped cream and soft fruit (kiwis, passionfruit, blueberries, strawberries, mango, etc)
As an Aussie, a simple pavlova (we call it pav) is plain white meringue that is as large as a regular round cake size with whipped cream on top (proper cream, not the kind you spray out of a can). The cream is placed onto the meringue base, and then it is topped with berries and passion fruit. It is a STAPLE for Aussie Christmas ❤
Same pfp!!! Rip🕊️🕊️🕊️
And for New Zealand too every Christmas!!!
Stop😭 I thought it was from New Zealand but when I looked it up it said it’s from Germany??😂😂😂
I think you're supposed to usually add vanilla in it to give it flavour and get rid of the eggy taste and you can decrease the amount of sugar if needed but it's usually supposed to be topped with fruits to balance it out
Right. Plus coming from a basis of not liking meringues sorta doesn't make a fair judge. As a meringue lover, this looks amazing.
you can't decrease the sugar it will off balance the meringue and do not add vanilla it will ruin it
@@ClaireThompson-uy2bk
Yes and the vanilla is added to the cream (called chantilly cream) and no sugar. The fruit should balance the sweetness. Passion fruit is often used with the other fruits because of the tang which helps with the sweetness of the Pavlova.
@@mysikind8076 chantilly cream is not used on pavlovas that’s more for eclairs, etc it is not straight passion fruit used it is passion fruit in a sweetened syrup as the plain cream removes most of the seeetness hope this helps you in the future from a new zealander
I would try a traditional pavlova. If done right, the inside is SO good especially with cream and fruit!
Yeah these are meringue nests. A real pav needs to be a cake cooked for several hours at a lower temperature then a home oven can normally do. Some people leave their oven doors partially open to keep it cool enough.
hey! half-kiwi here. they're the best with an acidic fruit to balance them. so happy when i saw u made it!
What happened to your other half?
@@miagoc7439the sheep ate it
I can’t stop thinking about it in bluey’s voice😂
i’m australian and i love pavlova! u just have to put a huge amount of cream and fruit on to balance out the sweet base
I’m from New Zealand and I agree 😂
🤭
Lemon curd pavlova topped with passion fruit. The tartness really cuts through the sweet beautifully
I was going to recommend this too! Passion fruit is a perfect tart foil to the sweet
💯 this is the perfect combo of pavlova.
This is it
One of my favorite things about pavlova is the texture it gets by being bigger, heavenn
Hey 👋 I’m a kiwi (New Zealander) typically we add fresh fruit to the side like passionfruit, strawberries, blueberries, raspberries, kiwi berries, whipped cream and maybe a little bit of mint if you’re feeling fancy hope this helps
Edit: when I make pavlova I add a little bit of vinegar
So a pavlova with 6 egg whites and a cup and a half of caster sugar gets a tablespoon of vinegar it just helps cut through the sweetness it sounds weird but you don’t even taste it hope you find this useful ☺️
For Christmas in nz for our pavalova we add cream and strawberries on top
yes we sometimes buy some strawberrys and blueberrys if cheaper than normal and we are from the same country so and who knew there were so many amazing kiwis (new zealanders) out there because it may look like not alot but thats ok and we kiwis (new zealanders) we just accept that and im proud to say i love this country
I WAS TRYING TO REMEMBER THE WORD “Meringue” FOR AN ORDER AND MY BRAIN JUST SHUT OFF!! It’s been about 4 hrs since then tysmmmmm 😅😅😅❤
I do Pavlova every year for Christmas! It’s so much better in cake form so you get that fluffy inside. Use unsweetened whipped cream and lots of fruit! I like it best with mango, kiwi, blueberries and cantaloupe ☺️
the more traditional way of making a pavlova (coming from an Aussie) is to make it not in small servings, but in a large cake. also make sure to add whipped cream and LOTS of different fruit that taste well together. but that’s just what I think, and the person reading this may like it a different way, but always have it with fruit and whipped cream. it’s just essential!!
yesss this!! i don't even like them much but it's all about the balance of the ratios
Aussie here, I have a recipe that I forgot where it came from but here’s a Pav recipe and tips:
2 large egg whites
1 cup of white sugar (brown sugar works too)
Teaspoon of corn flour
Wait until the egg whites become fluffy and airy, then add your Sugar slowly but keep watch because sometimes you need less or more sugar. After adding all of your sugar add in your corn flour and keep mixing until thick, airy and make sure the mixture doesn’t easily fall off of the spoon. Put on baking paper and mould it gently but fast. Put in the oven for 20 minutes at 220c
-I think a thing you did wrong was let the Pav sit for too long and the air escaped so you need to do this quickly.
-adding cream to your Pav can elevate the taste (600ml’s of whipping cream, teaspoon of Vanilla and whip.)
-Fresh fruit is amazing when it comes to Pav
-Leave it in the oven as long as you can even when it’s turned off.😅
-store in an air tight container
I am from new Zealand! Here we usually add fruits on top to balance the sweetness since it's mostly sugar and egg whites! Love you're channel x
As someone who lives in Australia and has grown up here, pavlova is very well known and loved. We normally have it at Christmas (at least my family does) and it’s best with fruit like strawberries, passionfruit and kiwi. Some people don’t like it, others do.
Yea same with my family and usually we also have the choice of trifle
Or just chocolate if you're a big sweet tooth
Same as my family
Yum and banana too :)
Don't all us Aussies, and the Kiwi's, eat it that way at Christmas? The pav is the sign that it's time for a little couch snooze after Xmas lunch, so you're ready for round 2, isn't it?
I usually use the yolks left over from making the pav and make a bomb lemon curd. Then when the pav is ready, pav, whip, lemon curd, fruit. Absolutely the best.
I’m from Australia and my Mum makes it all the time! When it’s a big cake it’s even softer on the inside 😊
Yeah!!!! I enjoy the texture of the goey middle of cake pavlova. The crunchy edges are meh.
I'm wondering if OP needs to adjust the baking temp and time for the mini pavlova or try making the cake. Natasha's kitchen pavlova is yummy with a little extra vanilla and fresh lemon juice.
As someone from NZ I’m used to the big soft cake looking ones, if I can find a recipe for it I will comment back
hii fellow new zealander!!!
I’m a ballerina who lives in Australia so I can tell you that they originated from Russia inspired by a famous dancer Anna Pavlova, but they are now a traditional Australian treat. Try making the bigger one and adding lemon curd, passion fruit, strawberries, raspberries and mango and banana are optional
these originated in australia or new zealand, not russia.
The idea came from a Russian man who lived in Australia after seeing a performance from the Bellarina, the idea and desert was formed in Russia, then became popular. Once it migrated to Australia, trust me. I know I am an Australian with a Russian background who has been doing professional ballet for seven years/learning since I was one and a half.
@@Tabitha-1853 im not trusting u over everyone else and google.
@@dhuejshsiwnxjw it is in the public domain, and Pavlova is a Russian surname. Да и ты к тому же это знаешь, судя по нику. Плохо скрываешься, соотечественница😂
THOSE LOOKS SO GOOD! 😭
I’m not a fan of meringue either. However, if you don’t add as much sugar to the meringue or the cream and then add a berry compote instead of just fresh berries, it is pretty darn good.
I like the soft kind on pies and fresh marshmallows. But, I don’t like it when it’s baked and crunchy I don’t like the texture.
I love pavlova when there is a more chewy than marshmallowy texture - my mum always leaves hers to cool in the oven that it baked in as it cools down overnight and that makes it extra chewy and an almost soft toffee flavour.
Iife hack! Thank you!
Yes this! I hate crumbly and brittle overly sweet pavolova or pavlova that's gooey. Chewy is the sweet spot
Yeah pavlovas are super sweet! I love pairing with tart fruit to balance it out or a lemon curd. Excellent for gluten free dessert to wow a crowd.
An easy recipe that I actually made yesterday:
8 egg yolks
3 cups white sugar
2 tablespoons cornflour
4 teaspoons vinegar 5%
100 grams of bitter chocolate
2 cups sweetened cream 38%
0.50 cups white sugar
Something you could do to lower the sweetness is don’t add as much sugar to the whipped cream, and use more tart fruits like blackberries
Seeing you whip those eggwhites with a paddle attachment is wild- that mustve taken forever to whip 😭
Dude I had to pause the video to compose myself, the paddle attachment threw me off so hard 😂
i recommend adam ragusea's pavlova recipe, its a bit different from the traditional pavlova but if youre not a huge fan of the meringue the custard tastes nice
Try using Nigella Lawson recipe for her pavlova. It has a lot less sugar in the meringue and also no sugar in the cream. She also uses grenadillas as a sauces through or just over the fruit and cream to balance the sugar.
I’m an Aussie and I love pavlova the texture is almost like a meringue on the outside but then in the middle it gets spongy, soft and chewy it’s kind of hard to describe. They taste amazing with fresh fruit and proper cream that you whip yourself. Another amazing topping if peppermint crisp (without the fruit) yummmm!!
The best pavalovas are from Woolies, Coles or fresh from your grandma’s kitchen.
Totally recommend doing a big cake one for when you have family over, it tastes amazing when you cover it in whipped cream with a whole bunch of berries on the top (my personal fav is strawberries) also passion fruit too
I recommend using the tart fruits that are properly served on a pavlova, such as strawberries and raspberries, as well as using a different Merengie recipe.
I personally just use my Italian Meringue recipe when I make Pavlova.
More whip cream and fruit, specifically very lightly sweetened whip and a variety of fruits. That really balances the sweetness out and makes it a refreshing, light dessert.
The blender needs to get paid for his sacrifice😂
Pavlova with heavy cream and fresh mango, i love it. 🥰
It's my favorite dessert in summer. ☀️🥰
In fact it is from nz and it taste a whole lot better with kiwi fruit and other fruits to dial down the sweetness
It 100% originated in Russia.
@@ChezzaOuttaNowhereno it didn’t it’s from New Zealand it’s just named after a Russian ballerina
as an australian the way most of us do it over here is a big uncoloured pavlova with whipped cream used sort of like icing and top it with berries and fruits
While baking the meringue, you're supposed to whip cream in the mixer, no added sugar. And a can of passionfruit or a few of the fruits is drizzled on top (for those who are allergic to it, drizzle on half the cake).
I highly suggest a whole cake worth of meringue instead of cupcake size, because inside pavlovas is very soft and bubbly like delicate sponge. It's the best part of the dessert. It's far easier to dry out small meringues than a whole cake.
If you have pavlova by itself, it’s often too sweet. It’s sooo good if you balance it out with fruits and yogurt or cream. Also, try making it huge like a round cakish shape, and just slice into it.
Its origin is traced back to my stomach every birthday. Pavalova really is just my perfect dessert choice ❤
Cream of tartar can help cut the sweetness a bit (also helps it’s whipping) or almond extract
They sure look lovely and colourful.
Maybe you haven't tried the Berry or passion fruit pavlova. The bomb! And usually, pavlova meringues aren't too sweet, they are pretty bland-ish. Maybe your sugar to egg white ratio was wrong. Try with a tangy-ier topping, unsweetened whiped cream and it should balance out the sweetness of ur failed meringues.
Try adding vanilla bean paste to the meringue. You can’t change how sweet it is, but you can balance it.😊
You can just add less sugar and it will be less sweet
I think the small sizes probably sabotages the best part of them which is the softness inside, it's like almost a mousse on the inside
As an australian i can say that they are my favourite snack, as long as they’re not stale 😊
As a Kiwi, I’ve honestly never tried Pavlova, it looks so good tho. 😭
@@kkbroski it is!! If you ever see them on a dessert menu get it (as long as they’re not too pricey)
@@MioClud I sure will! ☺️
I am from Australia and most of the time it’s usually served with fruit and cream also, a lot of them are sweet but you can find more toned down types easily which taste way better than the sickly sweet ones. 😊
I love baked meringue!
My mom used to make strawberry kiss and it was my favorite.
You use baked meringue(usually with a hole in the middle. Piped it into a donut shape)
Then a huge scoop of vanilla ice cream, topped off with strawberries in strawberry syrup. Usually use the big container in the frozen isle. It will be the BEST thing you’ll ever eat
Somehow me and my family called that icing lol, the merkado and other sari sari store also sell those for 1 peso
Hiii I’m a baker with Asian taste buds haha you can make the meringue with half the amount of sugar but I would recommend boiling the sugar (Italian meringue method) so that it’s more stable. Also very underrated tip but I recommend using COLD egg whites. Everyone says to use warm because they whip faster, but cold egg whites do whip, just not as fast. And cold egg whites also make a much stronger meringue. Highly recommend if halving the amount of sugar. Hope this helps!
I LOVE pavlova as a Aussie 🇦🇺🐨🦘🏉
( pavlova originated from Australia )
here are some things to do differently next time!!
1: make your own whipped cream and DONT SWEETEN IT! it will really balance out the sweetness!
2: add a low sugar berry compote. This will add a refreshing sour taste and really elevates the dish
hope this helps ❤
Looks amazing 😍 perfectly made!
Fun fact, Anna Pavlova (who the dessert was made for) toured New Zealand first bu the first recorded recipe that closely resembles the modern pavlova was in Australia, but the first "pavlova" was recorded was a jelly dessert in New Zeal
land, so there is quite a bit of debate on where pavlova originated! Personally I'm team New Zealand🇳🇿
This is litteraly the best stuff
As an Aussie, I technically wouldn't call what you made there a pavlova. Those are just meringues with cream and strawberries. A proper pavlova is big enough (like a large cake) so it's soft in the middle and has loads of fruit like kiwifruit and lots of passionfruit to balance out the sweet. Also the cream is unsweetened.
I LOOOVE pavlova with maple syrup on top
you should try aussie christmas pavlovas
I like Pavlova and I had it while traveling in the UK. I think it just is an acquired taste and the more you eat it, the more you like it (my opinion)
you can cut down on the sugar if you use meringue powder as your stiffener. usually in pavlovas, its the sugar that thickens its, and helps it set up, but I always use half the sugar in recipes I follow, and it works just fine!
That looks so good 😩
Two problems here: a) you won't get the right texture if you don't make it cake-sized - the marshmallowy centre doesn't develop otherwise, and b) not beaten enough - you have to get to a really stiff peak or again the texture is wrong. If you don't like meringues/marshmallow, this isn't your thing. It's meant to be ridiculously sweet, and toned down with unsweetened cream and fruit on top. Source: I'm a Kiwi.
Omg those look SO GOOD. Didn't know these existed but now I need them
Us aussies usually have these at every family gathering, i just love the sugary, soft, sticky inside and the crispy outer crust. Topped off with the cream and fruit like UGH😩🔥
It's perfect when it comes out like that!
same in nz, it's a crime if it doesn't appear at Christmas
I love marangue! I think pavlova would be like a cross between marangue and melty marshmallow. Yum!
for me it's always too sweet 😅
Fr I’m Aussie too
IM IN LOVE WITH THE WHOLE MV🛐🙌
As an Aussie, pavs are a much loved dessert especially around Christmas time. The best pavs are filled with fresh fruit, namely berries and passionfruit, and fresh whipped cream. The best ones are not overly sweet. Less is more I say.
From an Aussie: they were too small and not whipped enough. Plus the fruit/cream to pavlova ratio was way off. You need a lot of cream and fruit
Try making it with icing sugar (confectioners sugar) and put it in a flat round or small flat rounds so the texture is more chewy and melt in the middle
I am Colombian and we have a very similar recipe that I find way more delicious because it has a lot of tropical fruits, it's called merengón, you should totally try it.
Use a tart fruit like kiwis that will balance all the sweetness. Also, you can cut down the sugar in the meringues, or add cocoa powder which is bitter enough to provide more balance also. Do that with sweeter fruit like berries. And don’t sweeten your whipped cream!
Here’s a tip you can add cream of tarter if it won’t thicken
I would love these meringues are some of my favorite desserts looks amazing
You made them so cute!!!!!!!!!!!
A vanilla custard instead of cream tastes lovely. 🍦Topped with different fruits and berries. Like blueberry, raspberry, strawberry, mango, canned clementine etc.🍓
It's also possible to add flavorings to the merengue! Like lemon, matcha, raspberry or licorice. 🍵🍋Check out recipes for Danish "kyskager" for examples of how to add flavorings. (The Danish are really good at these). Usually you want the flavoring to be in powder form so as to not mess up the texture of the merengue. 🇩🇰
Love that you dyed it pastel colors!! less sucre & add fruit
I absolutely love pavlova. Every year my mother and I made it a tradition to have it as a desert for Passover! It’s one of my favorite desserts, and it is a really good bonding experience!
If you don't like marshmallows or merengue, you're not going to like something that's essentially those
i liked it a lot! editing chris’s comments were so funny
yes, pavlova is a classic aussie christmas dessert! i dont personally like it but my family loves some good pavlova! 😊
Chef here - play with the sugar and acid balance.
Then work on the fruit to accentuate the balance of sugar versus further acid brought by the fruit.
Finally
Do a good Chantilly cream, less on the sugar.
The fat, the vanilla
That is what balances the dish