How To Make Kiwi Pavlova, Cheats Trifle and Easy Rocky Road | Christmas Desserts
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- Опубліковано 9 гру 2022
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It’s time for something sweet, so here are the Christmas desserts we make every year. I don’t think I’ve gone a Christmas without having the best Kiwi dessert - the Pavlova! And the rocky road is less of a dessert and more of a sweet that we graze on during Christmas. Enjoy!
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Pavlova
- 6 egg whites / 200g
- 270g caster sugar
- 10g cornflour + more for dusting the pan
- 1 tsp grapeseed oil
- 5g white vinegar
- 5g vanilla paste
- 300ml whipping cream
- 2 tbsp icing sugar
- 1 punnet of blueberries, strawberries and raspberries
- 3 passionfruit
1. Start by preheating your oven to 120°C.
2. Use a stand mixer with the whisk attachment and start whisking your egg whites. Start slowly and increase the speed every 2-3 minutes.
3. Once the egg whites start to form soft peaks, you can start pouring in your sugar slowly.
4. It should take you up to 3 minutes to slowly pour in all the sugar. Once it's all in, let it mix for another 2 minutes.
5. Check to see if the sugar is all dissolved by rubbing a small amount of the meringue between two fingers and see if it's grainy.
6. If it's smooth, you're good to move to the next step. If it's still slightly grainy, turn your mixer back on to medium-high for another 2-3 minutes or until the grainy texture goes away.
7. While the mixer is running, add the cornflour, white vinegar and vanilla.
8. Mix for another 2-3 minutes or until everything is incorporated.
9. Brush a large oven sheet pan lined with grease-proof paper with grapeseed oil.
10. Dust over a layer of cornflour. You can use a cake ring to give you an outline of a circle.
11. Place your meringue into the centre of the circle. You can be as tidy or as rustic as you want with this, but you do you want to make an even layer of meringue so that it cooks evenly.
12. Place this into 120°c oven for an hour and a half. After that time, simply turn the oven off, leave the door closed and leave the meringue in there to cool completely.
13. To garnish, whisk your cream with the icing sugar and spread it evenly on the top of the meringue.
14. Finish by adding your fresh, washed berries and passionfruit and enjoy!
Cheats trifle
- 1 Panettone, torn into small pieces
- 1 tub of mascarpone cheese
- 200ml of whipping cream
- 2 tbsp of icing sugar
- 1 vanilla pod
- 200g of deseeded cherries
- 3 dashes of orange bitters (optional)
- Dark chocolate for garnish
1. This one couldn't be easier, start by whipping your cream with 1 tbsp of icing sugar and the seeds from the vanilla pod.
2. Deseed half your cherries and place them into a bowl with 1 tbsp of icing sugar and the orange bitters, stir them well and set aside.
3. For the chocolate, use a peeler to create small shards.
4. To assemble, simply layer your torn panettone with a spoon of mascarpone followed by the cherries and the chocolate.
5. Finish the whole thing off with a nice big quenelle of your whipped cream.
6. Enjoy!
Rocky Road
- 700g milk chocolate
- 200g marshmallows (either shop-bought or you can make your own, recipe below)
- 120g Turkish delight chopped
- 1 cup macadamia nuts, toasted and chopped
1. Start by placing a large pot of water over medium heat.
2. Break all of the chocolate into a large mixing bowl and place the bowl over the simmering water.
3. While this is melting, make sure you have the rest of your ingredients ready.
4. As soon as the chocolate is completely melted, pour in the rest of your ingredients and mix well.
5. Line a small tin with roughly 2cm sides with grease-proof paper and pour in the chocolate mixture.
6. Leave this out at room temperature for an hour before placing it in your fridge to set (preferably overnight).
7. Cut into 3cm cubes
8. This makes a great gift! Enjoy!
Marshmallows
I'll put the recipe for this in in the comments - Навчання та стиль
Make your own marshmallows
- 4 egg whites (roughly 100g)
- 700g caster sugar
- 40g or 13 leaves of gelatine (use gelatine leaves for this one, not powdered)
- 1.5 tbsp liquid glucose
- 300ml water
- Seeds from 1 vanilla pod
- 1 tbsp grapeseed oil
- 100g icing sugar
- 100g cornflour
Method
1. Place your egg whites into a stand mixer with the whisk attachment.
2. Whisk until they just start to form soft peaks.
3. Place the gelatine leaves into a container and cover it with water to soak.
4. In a saucepan add the 300ml of water liquid glucose and castor sugar.
5. Put the saucepan on the heat and cook this until it reaches a temperature of 130°C.
6. At this point I cannot emphasise enough how careful you have to be, this liquid sugar mixture is extremely hot!
7. Remove the sugar from the heat, take the gelatine sheets from the water and squeeze as much water from them as you can. Place this very carefully into the hot sugar mixture and whisk until it's completely dissolved.
8. With the stand mixer back on, slowly pour in the hot sugar mixing the entire time. Once all the liquid sugar mixture is absorbed into the meringue, continue mixing for 1 minute and then turn off.
9. Mix 100g of icing sugar and 100g of cornflour.
10. In an oven tray that has at least 1-2 cm sides, brush with the canola oil - paying special attention to the corners and sides.
11. Dust the now-greased tin with the sugar and cornflour mixture.
12. Pour in the wet-looking meringue and leave this to sit for 2-4 hours
13. Once the marshmallow is completely set, dust the top of it liberally with the same icing sugar and cornflour mixture.
14. Turn out onto a chopping board and cut into whatever size you wish.
15. Once the marshmallow pieces are cut, place them into a large bowl with the remainder of the cornflour and icing sugar mix and toss so that all sides are coated.
16. These will keep in a sealed container for 3-4 days. Enjoy!
What a great year you've had this year Andy. Excellent content. Great cooking channel without the BS! Looking forward to your content in 2023! What's for dinner? Yes Chef!! 😂🤣
We appreciate Andy for sharing with us his own homemade recipes. Happy Holidays to everyone.
Happy holidays to you!
Merry Christmas
The cherry pitting tool is an absolute game changer for me! 👊🏻👌🏻
Andy popping cherries 🍒 amazing 🤣
😆
“Korn” Flour - Love it 😂
Merry Christmas and a Very Happy New year to you! Please keep the videos coming.
YES! Bluey made me wanna try Pavlova!!!! THANK YOU!
Same!! Love from Portugal
Yes ( its an Australian dessert ) Andey is usually right but Bluey and Pav is Australian 😊. There is a much easier reciepe that just contains egg whites , castor sugar and cornflour, its much easier than this one and the reciepe my great nan taught me ( it turns out fairly well) and its easy
Andy, thank you for your recipes and serving and wonderful bright presentation of your videos. You very cool chef and positive man!
Nothing beats a decent pav. Nothing. The best thing to come out of Un Zud since Andy.
“Yes, kiwi”
Good lad Andy :)
Thank you for calling the pavlova a kiwi dessert. Love your content and watching you cook.
Hi beautiful 💗💗
How are you doing ?
Love all of those desserts! Have never been game to make my own marshmallow before, it thanks to your video, I’m going to give it a go. Thank you chef. 👍
Kia Ora Andy & thank you so much for your Traditional Kiwi Pavlova recipe 🤗 I made one for Xmas day & turned out to be the best pav I've made so your recipe will definitely be one of our Xmas traditions 😊👌👍
Interesting to see old techniques from the sowiet cookbook of my mother in so many new ways😄 love this style of yours
I love this channel! The recipes are great! Thanks 🥰 😊 Andy! Enjoy the holidays!
Thank you 🙏 happy holidays to you!
Great content Andy really enjoy it. Safe and happy Christmas to you and your loved ones ❤️
That looks the BOMB!! Well done Chef! I think I'll give the rocky road a go this year. The peach cobbler has been booked in for Christmas lunch. I'm really looking forward to making it.
Nice! Enjoy 👌
Ive made Turkish delight marshmallow before. Hard work but SO delicious. We used it in; an Eton Mess dessert. Ate ALL of the leftovers the next day. No regrets.
Love your different home-made deserts!
Hope I could give it a try.
I've shared this with all my mates, good stuff man! I love seeing these videos
OMG You are absolutely brilliant. I can hardly wait to make these creations. p.s. I keep checking for an Andy Cooks private school week in your neck of the woods. That would be so much fun to come for a week with a room full of other chefs around the world. Think on it 😉
They all look delicious!
Hi beautiful 💗💗
How are you doing ?
Andy, what a treat!…and beautifully presented!👏👏👏👌👌👌 Great desserts!🥰🥰
Cheers Andy! Legend
Loving the cooking vlogs! Would be super keen to see a spicy episode with some jalapeño poppers and other spicy dishes/snacks 🌶
Yummy Thank you for sharing Andy have a blessed day stay safe and healthy. I have more of a savory palette than sweet. Any appetizers you have will be a great help for the holidays looking for something new. Happy Holidays. 🙏❤🙏❤🙏
Salads and seafood coming next week ✌️
@@andy_cooks looking forward 👍👍👍👍
first comment! im so surprised that you made international dishes so nice even Asian, Japanese...amazing!!!
respect you from Japan!!!
sorry for broken Eng
hope u understand what i want to say!!!
L O V E how you explain each step in a way the average bloke can understand ((LOOL)) ,,, cannot wait to attempt homemade marshmallows. cheers mate & Merry Christmas!!
Thank you and Merry Christmas to you!
Dark chocolate and cherries . yum
Finally a Aussie that can admit where pavalova comes from
He’s a kiwi
My kids saw a pavlova on bluey and now want one. so I figure you're the one to show us how to make it lol.
That’s awesome, pav is delicious 👌
Wow Good shape. I know it tastes amazing from your hands, chef. Thank you
That Aussie Pav looked amazing Andy 😂🎉 merry Christmas mate, love your content.
What's an "aussie pav"?
@@RubyDoobieScoo no such thing, it’s a New Zealand dessert that Australia try’s to claim
The Kiwi (Aussie) pav is a great dessert 😆
hi mate, just wanted to tell u your videos are like inspiration to me. Left school about 6 years ago and go a a job as a KP. Worked my way up slowly without culinary school and the stuff you post keeps giving me the spark to carry on. Thanks from london
Dont know how many times Ive said this in other videos. But for the millionth time publish a cooking book!!
Next year ✌️
I still have the Christmas pudding but instead of the old yellow custard I make white custard, yummy..
Marshmallow reminds me of mochi. Hey Andy could you do some filled mochi, one day, no rush, your a busy lad, especially crimbo season. Happy holidays 🎄
Thank you Chef.
Thanks for watching!
WoW! Very nice ideas.
Mate I am gonna make one of these for Christmas and send ya a pic (hopefully).
Thanks for the viddy, looks delicious!
Your very brilliant chef
That's a lovely Australian pavlova you've made there Andy 😂
lol ikr i dont want mine to sink
3 delicious Kiwi desserts.
Yum love the food especially the good old Kiwi Pav!!
Up the pav! Good stuff Andy
Love the cheats trifle. I’m adding custard though!
Good addition👌
@@andy_cooks it’s a favourite of mine. I ate so much of it when I was pregnant with my son my mother warned me he might come out yellow 😂😂😂
Hi beautiful 💗💗
How are you doing ?
Delicious, hay Andy what about a baked Alaska for one of your videos. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍❤
Love a baked Alaska!
Yummy Yummy Yummy
Hi beautiful 💗💗
How are you doing ?
Can you make Parmigiana di Melanzane?
Thanks ❤️ 😊
Hi Andy,
Brings back pems of going up in NZ. The pavlovas with the fresh passionfruit straight from the garden!!
Not that syrup stuff you buy in a small tin from the supermarket.
The first time I ever heard of Pavlova was from Bluey the other day.
Andy, out of curiosity chef. Which side of the flavor spectrum do you like most? Sweet or Savory.
Authentic Pat's Philly cheesesteak
Id really want to see you make the best swedish dish there is, bloodpudding whit lingonberry jam and raw grated carrots 😍😍🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Can you do a video on all the cooking products you use? I'm really interested in the chef knife and the wooden handle cast iron you use
Great video, Andy! What kind of chocolate did you use for the Rocky road? I don’t know what brand makes those large slabs of chocolate you used.
Hello! I also miss the stash! 😂 I have watched Bluey, they always talk about Pavlova! I'm excited to see how to make it!
Let me know how it goes 👌
Wait! At the end you said mix your cream but it didn’t say what cream? Heavy whipping cream? Or the leftover from cream from when we made the meringue?
⁉️** Wowza! ❓**QUESTION: We are contemplating making something special for NYE that we have never attempted to make before: A showstopper STANDING PRIME RIB ROAST... What size should we attempt (how small can we go for flavor❓)... Have heard it should room temperature before roasting?? Can we do "an accompanying side" like a dressing with ingredients that mimics beef Wellington (the mushroom/pate part)... What would YOU serve with this standout meal? Maybe on a platter a steamed whole cauliflower with a bechamel sauce? ...We may never gave a chance to do this again.... ANY HELP from you would be greatly appreciated! 🥩
Hello from British Columbia Canada🇨🇦🖐👍♥️🛣🚍🌲🏒🦝🚴♀️🌨❄🥳🚴♀️❄
I have only seen rocky road as ice cream. It has almonds as they are about half the price of macadamias.
We get berries in the winter from Chile Peru and Mexico
I only saw this today. N Christmas tomorrow...
Oh wait....I dont celebrate Christmas.
Enjoy ur day for those who do. I hope you tried at least 1. That panettone seemed easy enough. And pavlova too, if you buy the shell.
Delish
Hi beautiful 💗💗
How are you doing ?
Make Greek dish Moussaka "Μουσακα" in Greek
It's Australian and you know it! 😆
You good man
Please do a chocolate crackle vid.
Hi Andy... Can you Cook a Filippino Dish called Pork Sisig? Pls do it ^^
Hay can you give a list of food shows you enjoyed 😊❤️😅
Hey @andy cooks Where can we buy the beef tallow you use in south east Queensland?
Good job on making this TRADITIONAL AUSTRALIAN recipe :)
Made in New Zealand 🤣🤣🤣
Andy your Trifle is missing the beef sauteed with peas and onions!
😂
😆 babe really appreciated that comment!
Damn all of those must be good.
The crew liked them 👌
My Mum made the best Pavlovas bar none. Lived in Melbourne.She topped them with fruit cream & I think Chocolate . Yours look close
Andy can I come to you for Christmas and eat all the delicious food you will make? Please?
Yup, pavlova belongs to new zealander 👍
Absolutely brother 👌
@@andy_cooks where are you from, Andy? I am back in Indonesia now but i used to live in Auckland for 4 years
oh no, I dropped my thing in there 😂
Andy, be careful throwing that 'Kiwi Pav' stuff around in public mate. You'll get deported and then we won't be able to claim you as the best Aussie chef on UA-cam anymore!!! 🤣🤣 ....anyways, I'm off to start the morning listening to some Crowded House 😉
I was waiting for the Aussies in the comments 😆
@Andy Cooks ... well and truely baited. Well played sir, well played.
@@andy_cooks Andy us kiwis will totally welcome you here, you'll have your own everything and you'll never want to go to back to..... Australia.... Hehe 😋
Yeah, I feel attacked LOL 😆
@@emmeriankiwi6993he is kiwi tho, he’s said that multiple times
Technically vinegar pushes the ph level down :P
Hey brother, can you make tacos de canasta!
😋😋😋
I heard Pavlova, oh god the future comments
😆
3:25 RAH EDER ERH RAH EDER ERH flour
Thank God ya ditched mustache mate!
Pavlova looks great! Is this recipe derived from the Russian ones? Looks somewhat similar. But both are scrumptious!
It’s all just a bit of banter mate
Not to banter-ize, but makes sense about Austria. Being half Polish, many share the history of Poland. At one time Austria and Poland was called Austria-Hungary, Galicia (SE Poland and Ukraine)-Hungary. It is interesting that the countries share the same dishes but maybe call them something different. Countries spread along the shores of the Balkins make sense how this recipe has it'svariations. Control of the Balkin countries is one of the reasons Putin wants to go back to the Royal Russian Empire. It is said that he wants to be Peter the Great. Scary... but I will try this recipe. It looks like fruit resting on a cloud.
It was created in honour of the Russian ballerina Anna Pavlova when she toured to NZ.
@@bree.bonnie I did not know that. Thank you for sharing! 😁👍
Korn Flour - Ha! Chur
Great vlog except… where is the booze in the trifle? 😮😊 have a lovely Christmas. Also just one tip for the pav. I always make mine the night of Christmas Eve, once it is cooked, just turn the oven of and leave until morning. Never open the door and you’ll never have a cracked pav.
I watch your clips. Could you do something for diabetics?
Hi beautiful 💗💗
How are you doing ?
when is the Aussie pav video?
Please make pav bhaji
I know this is months late, but his corn flour container is labeled "KoRn flour." Backwards "R" and everything. 😂
We are all wrong meringue with fresh cream and fruit date back to the 1700s.... Many cakes named 'Pavlova' too.... We need to drop it now...although the Aussie one is better!
Nice, but you put butter on top of the pav? 😄
the classic ( and the original ) Australian Pav doesn't have "kiwi" which the New Zealanders actually stole from China !, just recently the New Zealanders tried to steal the classic Australian Lamington
Pork vindaloo
"KORN" flour. Ah, I See You're a Man of Culture As Well :)
Hello Chef Andy
Sorry chef... just one thing... but this is not kiwi 🥝, is maracuyá..
I really like your channel, God bless u. 🇲🇽
Hi Vanessa. The kiwi in the title means 'New Zealand'. It's the national nickname for anything NZ or for New Zealanders. It comes from the national symbol, the bird 'kiwi'. We never call the fruit 'kiwi', its 'kiwifruit' just like passionfruit isn't passion or breadfruit isn't bread.
KoRn Flour 😂
Day 39 of asking for satay pork 🔥
You can't just be eating tasty pavlova when you feel like it..oh no