Three!!? Wow that’s the best compliment ever to this pavlova. I’m SO happy to hear that you and your guests have enjoyed it. Here’s to many more pavs!!!
Wait I thought you had 19M subs.. not 19K... You deserve so much more recognition. You have taught me more about baking science in 3 videos than I have in probably my whole 23 years of life. I spent 1 year at university doing something that ended up not being for me. After I left, I worked at a bread bakery. Since then I have wanted to start my own small baking business. With your help I honestly feel so much more confident, understanding what I'm doing and why. I have thought about going back to university to study baking or baking science but I think maybe you are better than any course! Truly thank you so much and I know your channel will grow indefinitely. ♥ Not to mention how lovable and entertaining you are as well! xoxo
Love to watch your videos. You are great Sheldon! You explain each step so well and make it so easy to follow. Your tone is so warm and inviting and I keep watch one after one. You make each recipe so enticing. Cannot wait to try out some of your recipes. Thank you with a big hug! ❤
I’ve never made a pavlova - this will be the first pavlova recipe I attempt! You explain all the steps so clearly and concisely. Especially appreciate the filming you did of the coffee caramel sauce as I often struggle with this. Thanks so much for this wonderful tutorial!
I just made your Basque Cheesecake and was blown away by it. Now I will try this. Keep up the great. Videos, your personality makes it all the better!!!
My son and I made this cake today for my wife’s birthday - he’s tried a few other chiffon cake recipes, and this one turned out so much better. The video is great - such clear explanations of everything - and the overall cake was so delicious we finished it in what felt like about 10 minutes. Thanks, Sheldo!🎉
Just found your recipes - love the simplicity and the explanations of how things work and what things do! This pavlova is a must make. And you’re adorable! :)
Dude! It's crazy to me that your views don't have millions of views. I found you through the whipped cream video but I've tried some of your recipes and they always turn out great. Keep doing what you're doing bro, you're headed for greatness
I just made this and followed to the recipe to the T and boy oh boy...the best pavlova ever! My family is head over heels for this. So insanely good!! Thank you so much! Wish you will have tutorial for French macaron in the future :) love how detail you explain everything!
Discovered your channel this week and i can't wait to try your recipes! I wanted to do it soon but it's ramadhan and i don't really have the energy to bake, XD. Love your videos and the detailed explanation you gave. Will update soon when i try 😊
Wow it looks yummy 😋 I'm just discovered ur channel recently . I'm living in New Zealand Pavlova is favourite dessert when Xmas 🎄 love to try this for my kiwi husband that love Pavlova! then with coffee & caramel this is perfect 👍😀😅👏 new taste
Omg this looks amazing and you’ve just taught me what I’ve been doing wrong w making pavs. Thanks Sheldo! Your tastes seem to be similar to mine, gotta love salt, I’m using salted peanuts in mine 🙌legend 🙌
Thank you so much for the support. I really appreciate it!!! Will be delivering tons more cozy cooking and baking content in the weeks/months to come! ❤️
amazing looking pavlova, super recipe ☺️ using a lemon or vinegar (maybe in a spray bottle for convenience?) is such a good trick to clean your whisk!!!
I’ll definitely try this! The only substitution I might make is cooking he bananas in a pan. I love the flavor of a banana once it’s been cooking in a pan, becoming that wonderful golden toasty brown. Do you think a bit of cinnamon would go well with the recipe or would it be overkill? I often cook the bananas with cinnamon and sugar in the pan.
Very nice recipe. 👌 If I want to give a pavlova as a gift, does it last until it gets to the place without melting? It should be at a specific temperature? TIA!
My third time to watch you...Now a new follower 😊 I love Banoffee and now I will try It with pavlova! I like your content Btw are you a Filipino? I am 😊
Thank you for teaching techniques. Recipes do not matter if your technique is wrong. This was my issue years ago. I could read and follow the recipe and still fail in the outcome. Lack of proper technique was my issue.
100% agreed. That's the beauty of video tutorials. You can actually see what's happening rather than trying to follow a written recipe. I'm a self-taught baker/cook from watching years of UA-cam videos.
Just a few questions, are those oven temperature for a fan oven ? And I always thought eggs had to be room temperature to whip up properly! And is that size enough for 8 person's or would I have to double it. Looks amazing.
Always referring to conventional oven unless otherwise stated. Cold eggs are actually harder to overwhip. And I’d say this is just big enough for 8 people, but then there probably wouldn’t be enough for second helpings.
Btw, highly recommend the Iwatani torch! It’s a bit pricier than the smaller ones but it’s well made and high powered. I don’t reach for the one I used in this video anymore since getting it!
I’m gonna make this for my next dinner party! After the meringue bakes, do you let it cool in the oven or do you take it immediately out to cool? Afraid of it deflating
It’ll affect the texture of the meringue since sugar stabilizes the structure. But you should be able to reduce the sugar somewhat. Maybe by 25% and it’ll still be okay.
I've made this three times already. It's so so good, and the guests are always wowed when they eat it
Three!!? Wow that’s the best compliment ever to this pavlova. I’m SO happy to hear that you and your guests have enjoyed it. Here’s to many more pavs!!!
Wait I thought you had 19M subs.. not 19K... You deserve so much more recognition. You have taught me more about baking science in 3 videos than I have in probably my whole 23 years of life. I spent 1 year at university doing something that ended up not being for me. After I left, I worked at a bread bakery. Since then I have wanted to start my own small baking business. With your help I honestly feel so much more confident, understanding what I'm doing and why. I have thought about going back to university to study baking or baking science but I think maybe you are better than any course! Truly thank you so much and I know your channel will grow indefinitely. ♥ Not to mention how lovable and entertaining you are as well! xoxo
Hi Justine! How’s the baking business?
SO happy you’re doing this! I love how thoroughly you explain the recipes, and you’re just so sweet, I want a hug!
Awww thanks Matthew! I guess you'll just have to accept a virtual hug 🤗
Love to watch your videos. You are great Sheldon! You explain each step so well and make it so easy to follow. Your tone is so warm and inviting and I keep watch one after one. You make each recipe so enticing. Cannot wait to try out some of your recipes. Thank you with a big hug! ❤
My new fav cooking show... Love the detailed explanations. Looking forward to many more recipes.
Aw thanks Rahila! I've got tons of exciting videos coming up so I hope you'll enjoy them :)
Plz don’t ever stop making videos Sheldo! ❤ i love cooking with you! Your videos and recipes are awesome.😊
Sheldo is an excelllent teacher
I’ve never made a pavlova - this will be the first pavlova recipe I attempt! You explain all the steps so clearly and concisely. Especially appreciate the filming you did of the coffee caramel sauce as I often struggle with this. Thanks so much for this wonderful tutorial!
Thank you Erin ❤️ Please keep me updated! I’d love to hear how it goes. Really hope you enjoy the pav!
man i love EVERYTHING about your channel , the way you explain things the filming your voice the recepies ofc ... everything , i wish you the best!
you are such a precious human being and your videos make weird baking instructions make sense. please continue being you
I just made your Basque Cheesecake and was blown away by it. Now I will try this. Keep up the great. Videos, your personality makes it all the better!!!
Thank you so much!!!
Ok! Just made this tonight for a mini family baby shower, it was ridiculously decadent. It inspired the suggestion that the baby be named Banoffee 😂
Omg LOL give my regards to little Banoffee 😂 I’m so glad you enjoyed the pavlova!!!
I’m soooo making this!
YOU WON'T REGRET IT! Maybe make two while you're at it cause the first one will be gone so quick 😂
my mouth is watering right now
More videos please!! Your baking videos are so good!
My son and I made this cake today for my wife’s birthday - he’s tried a few other chiffon cake recipes, and this one turned out so much better. The video is great - such clear explanations of everything - and the overall cake was so delicious we finished it in what felt like about 10 minutes. Thanks, Sheldo!🎉
Just found your recipes - love the simplicity and the explanations of how things work and what things do! This pavlova is a must make. And you’re adorable! :)
The mission is definitely to become gay Nigella Lawson 😂😂😂 #goals
Sooo delicious!!! Thank you! Recently I made a regular Pavlova and I didn’t know about this version, I’ll try it for sure!
Dude! It's crazy to me that your views don't have millions of views. I found you through the whipped cream video but I've tried some of your recipes and they always turn out great. Keep doing what you're doing bro, you're headed for greatness
Just the name and photo is enough to make me start drooling.
OK... your killing me with these delicious desserts!
Im totally subscribing!
Aw thank you!!!
I just made this and followed to the recipe to the T and boy oh boy...the best pavlova ever! My family is head over heels for this. So insanely good!! Thank you so much! Wish you will have tutorial for French macaron in the future :) love how detail you explain everything!
So happy your family enjoyed it! Thanks for giving the recipe a try :)
Waow....looks sooo good willtry for sure....❤❤
That yolk separation method 📝📝📝 noted
Just gotta have IMPECCABLY clean hands! 🤗
I am so enjoying your videos! You're so descriptive and enthusiastic in your narration 💕
Adding this to my favourites for when I need to impress (maybe for myself 😉)
Yessss it's the perfect dessert for that!!!
You're the first channel I'm hitting that notification bell! Keep doing what you do! Love from Toronto.
Wow that means the world. Thank you so much!!!!
Discovered your channel this week and i can't wait to try your recipes! I wanted to do it soon but it's ramadhan and i don't really have the energy to bake, XD. Love your videos and the detailed explanation you gave. Will update soon when i try 😊
Only a week til Eid, right? Maybe you can make it after that :P Ramadan mubarak!
Wow that looks fantastic. I love pavlova, but this is something else.
damn dat is deliciously decadent....merci! xx
Pavlova is my favourite dessert, this version looks amazing! Nice work Sheldon!
Good lord this is pure awesomeness Sheldo! I love your channel ❤
Thank you Mimi! :)
no video has ever made me salivate the way i did when i saw that pavlovla i NEED to make it asap
what u waitin for? DO IT!!!!! :P
Your slogan You Do You. I love it
🤩 I am starting with the whipped cream and saving the pavlova for next month
That's a GREAT place to start! Make the coffee caramel next. It's sooooo good.
Omg that technique for chocolate shavings! I’ve had so much trouble while trying to decorate my last cake. I was mostly making chocolate dust.
Sheldo you are an absolute legend
😘
I am so impressed by yr tutorials❤
Hi post some more.enjoying your vlog.
Que rico se ve ❤
Mmmmm this looks so incredibly yummy 😋
It does look delicious!
Divine can't wait to try this recipe
Than you
Making this for the holidays!
Yes!!! Please let me know how it goes!
Looks FABB
I’ll be trying this 🤤
I want a whole one to myself. Thanks for sharing another approachable recipe 🙏😊💜
If you make it, then you can definitely eat it to yourself!!!!
i am your new subscriber. being a beginner, i like the way you explain the method of baking. thank you
Thanks Virgie! Welcome to the channel ❤️
Wow it looks yummy 😋 I'm just discovered ur channel recently . I'm living in New Zealand Pavlova is favourite dessert when Xmas 🎄 love to try this for my kiwi husband that love Pavlova! then with coffee & caramel this is perfect 👍😀😅👏 new taste
Yummy 🤤 need to make this 🙌
i love your channel
This is awesome
So beautiful 🤩
I love pavlova!!!!! 😍😍
It's my fav too!!! I'll take pav in any form but this banoffee one is especially good :)
banoffee pie is one of my favourite desserts to make so this looks so so so appealing !! hopefully I can try this out when I have more time :))
Looks delicious! I just subscribed yesterday and have seen you get over 1,000 followers, so exciting!! Love your stuff :)
Bless the algorithm for bringing new people like you to my channel!
Omg this looks amazing and you’ve just taught me what I’ve been doing wrong w making pavs. Thanks Sheldo! Your tastes seem to be similar to mine, gotta love salt, I’m using salted peanuts in mine 🙌legend 🙌
Yessss I always add extra salt to sweet things so we definitely have the same taste. Hope you enjoy the pav if you do end up making the recipe!
Why do I watch this at 1am in the morning? .____.
Cutie chubby bear 😋
Oooh!! Yum
I found you from subtle asian cooking. You give me such good vibes I just had to subscribe!! :')
I also love the aesthetic of your videos!
Thank you so much for the support. I really appreciate it!!! Will be delivering tons more cozy cooking and baking content in the weeks/months to come! ❤️
Totally going to make this !
Yay!!!! Please send photos if you do make it 😘
@@sheldoskitchen absolutely!!!
amazing looking pavlova, super recipe ☺️
using a lemon or vinegar (maybe in a spray bottle for convenience?) is such a good trick to clean your whisk!!!
That’s a great tip! I’ve fully considered windexing the whisk before but that’s probably not a good idea 😂
I seriously like the chef more than the dish!😜
Oh no…I really didn’t need to know this existed 🤤
I’ll definitely try this! The only substitution I might make is cooking he bananas in a pan. I love the flavor of a banana once it’s been cooking in a pan, becoming that wonderful golden toasty brown. Do you think a bit of cinnamon would go well with the recipe or would it be overkill? I often cook the bananas with cinnamon and sugar in the pan.
Cinnamon would be a nice addition I think! I just wouldn’t add too much and let the banana flavour shine through.
Amazinggg
Hehe thank you!
Very nice recipe. 👌 If I want to give a pavlova as a gift, does it last until it gets to the place without melting? It should be at a specific temperature? TIA!
your jumping intro is tooo precious, please keep doing it and dont replace it with B roll
What if we don’t have a torch? Can we put it under the broiler for a minute. Since broiler works fast, and high heat
My third time to watch you...Now a new follower 😊 I love Banoffee and now I will try It with pavlova! I like your content
Btw are you a Filipino? I am 😊
Aw thank you! You've got to try this pav if you like banoffee! It's so delicious.
My family is from China :)
can you prepare whipped cream and leave on fridge overnight?
Good
Thank you!
I'm sorry but you're the most adorable thing on UA-cam. (Yes I'm watching this for all the "wrong" reasons.)
Bro, my stove minimum temp it's 160C, it's possible to cooke the merengue with slithery open door?
I am so afraid to use a torch. Great vid, had me laughing in a couple of spots
The pyro in me loves setting stuff on fire. It's so fun!!!!!
@@sheldoskitchen What had happened was...🤣 I had a bad experience with a rogue bbq grill.
Thank you for teaching techniques. Recipes do not matter if your technique is wrong. This was my issue years ago. I could read and follow the recipe and still fail in the outcome. Lack of proper technique was my issue.
100% agreed. That's the beauty of video tutorials. You can actually see what's happening rather than trying to follow a written recipe. I'm a self-taught baker/cook from watching years of UA-cam videos.
what was that song at the end with the saxophone?
It looks delicious, but it just doesn't seem right to have meringue without a chocolate cream pie under it. ;-)
Just a few questions, are those oven temperature for a fan oven ? And I always thought eggs had to be room temperature to whip up properly! And is that size enough for 8 person's or would I have to double it.
Looks amazing.
Always referring to conventional oven unless otherwise stated. Cold eggs are actually harder to overwhip. And I’d say this is just big enough for 8 people, but then there probably wouldn’t be enough for second helpings.
This looks great and im really excited to make it. How strong is the coffee flavour? Im not the biggest fan of coffee flavoured desserts :)
Omit the instant coffee from the caramel sauce and it won’t taste like coffee at all!
@@sheldoskitchen thank you!!
I really shouldn't buy a blowtorch, but I keep finding good reasons for why I need one 😂
This is the sign you were waiting for: just dooooo it :P
Btw, highly recommend the Iwatani torch! It’s a bit pricier than the smaller ones but it’s well made and high powered. I don’t reach for the one I used in this video anymore since getting it!
@@sheldoskitchen thanks for the recommendation! I'll check it out 😊
Can you pipe out the pavlova into the circle on the paper to make a fancy looking one? Or would that deflate it too much.
Definitely can! If you want to make a more intricate design. Personally I like a casual messy pavlova but that's just my preference.
I’m gonna make this for my next dinner party! After the meringue bakes, do you let it cool in the oven or do you take it immediately out to cool? Afraid of it deflating
Turn the oven off and leave it in there to cool for at least 90 mins! Crack the oven door a bit (may need to prop open w/ a wooden spoon).
@@sheldoskitchen awesome! Thanks for the quick response 🙏
What if I do not have a blowtorch
Can the sugar be reduced for the meringue?
It’ll affect the texture of the meringue since sugar stabilizes the structure. But you should be able to reduce the sugar somewhat. Maybe by 25% and it’ll still be okay.