I never cooked but as a 13-year old I made this 3 times all by myself and it always came out good! I made this on Christmas and it was gone in 2 minutes! Not only this recipe is so yummy but its also so easy! It's worth making
Up until now I've only ever made flat frisbee-like failures when attempting a pav. Today I had some eggs that needed using up - followed your recipe and instructions, and the result was fantastic! My family are so impressed. I'll probably never get away with buying one from the supermarket in the future. Another great recipe - thank you.
Hello Carina, I first tried this in France last year. I really loved it and wanted my family here in the USA to have the experience. I made last night for Christmas and it was a hit!! They all loved it and want to know how to make it. Thank you for the video and helping me bring my family the experience. God bless!
My family here in the United States ask me every year if I’m bringing “that famous dessert” for Christmas 😂. They love it! Thanks for sharing your recipe!
Hi Carina, I just made this ( my first time ) but only used 4 whites as I didn't want it to be too big, was a little bit worried coz I couldn't get it to stiff peaks stage, I took my time adding in sugar etc but anyway it's cooked now and looks great, I will let cool down in oven for a few hours then top it off with all the goodies. Its Christmas Day tomorrow so I'm sure my family will love it, thanks for sharing your video and wish you a wonderful merry Christmas 🎄
You are my favorite recipe youtuber! You give all the secrets to making amazing deserts! Thank you for all your help. You need your own show, Karina, you're simply amazing. -Tarina W. USA
I have a culinary class, and I have to make pavlova. I had no idea what it was, and she was talking as if I should know and was pretty intimidated. This video helped me calm down and realize it's pretty simple. Thanks
Great vid. We cook it in a cookie sheet, about 3/8in thick then cover with a yogurt or whip cream berry mix. Then role it into a role and put whipped cream and berries on top.
You explain so well. Now I know why I could see melting sugar coming out of my pavlova. And you explained it thank you. How to you separate the pavlova from the paper?
My Mum made this in Palmerston North a couple of times, it used to scratch my throat swallowing it and had no marsh mellow filling. My Nana made this in Waverley and then Tauranga and it was always perfect. Now it's my turn so I am glad to have found your recipe. Merry Christmas to you and your Family 🌲💚🌲💕
Wow, your pav, looks amazing!! I wanted to reduce the sugar with mine and just use one cup of caster sugar, do you think this would make a difference in the height? and also do you keep the oven door ajar with a wooden spoon when cooling or keep it closed and overnight. Thanks so much, I wanted to make it tomorrow.
Bianca C I’m the same way! I try to reduce sugar in a lot of my baking but if I’m honest, pavlova is a dessert that truly needs the sugar for the texture. A way to bypass the intense sweetness is to add unsweetened whipped cream and sour fruits.
Im going to attempt this for a christmas party. I founf your recipe so im going to try it. The only thing is i only have like 5 hours til the party. So do you think it will be Ok if i rush it a bit?
Ciao carina Grazie per questa meravigliosa ricetta, l’ho fatta l’anno passare ho fatto un figurone. Ma non mi ricordo se il forno e statico o ventilato, per favore mi puoi rispondere subito perché la sto face adesso. Grazie mille..
HEY CARINA, i tryed to make this pavlova 3 times. the first 2 just collapsed and the third didn't collapse but was completely dry and hollow in the middle. i didnt everyhting right used fresh eggs left it in the oven over night added the suger in slowly everything and i dont know why they didnt work out for me any ideas why else???
so I had read elsewhere that “Both Australia and New Zealand claim to have invented the pavlova. While an archived copy of the Australian newspaper the Queenslander published a recipe that resembles the pavlova in 1906, they contented themselves with calling it a cream cake.”
Hi Carina, I've tried and everything was great until I got her out of the oven. It grow to much and the top cracked when touched. On the inside it was all empty. Can you tell what could be wrong? Thanks
Pickle Done the vinegar helps with the texture of the pavlova and makes it chewy in the middle, which is what you want. You can’t taste the vinegar in the finished product, but if you’re worried, you could use a tastier vinegar, like for example raspberry vinegar!
My Mum made this in Palmerston North a couple of times, it used to scratch my throat swallowing it and had no marsh mellow filling. My Nana made this in Waverley and then Tauranga and it was always perfect. Now it's my turn so I am glad to have found your recipe. Merry Christmas to you and your Family 🌲💚🌲💕
I never cooked but as a 13-year old I made this 3 times all by myself and it always came out good! I made this on Christmas and it was gone in 2 minutes! Not only this recipe is so yummy but its also so easy! It's worth making
Great job!!
Up until now I've only ever made flat frisbee-like failures when attempting a pav. Today I had some eggs that needed using up - followed your recipe and instructions, and the result was fantastic! My family are so impressed. I'll probably never get away with buying one from the supermarket in the future. Another great recipe - thank you.
No doubts, this recipe works! I cut most of the sugar into half but still tastes sweet. The outcome is bOMB! Try it guys. So simple♥️
Did the texture change much when you half down the sugar?
This is such a scrumptious cloud of dessert, beautiful with all the berries on top. Perfect for Christmas!
The best way to describe it 😊
Hello Carina, I first tried this in France last year. I really loved it and wanted my family here in the USA to have the experience. I made last night for Christmas and it was a hit!! They all loved it and want to know how to make it. Thank you for the video and helping me bring my family the experience. God bless!
Pavlova is one of my boyfriend’s favourites! I always add a drizzle of dark chocolate, it tastes amazing!
My family here in the United States ask me every year if I’m bringing “that famous dessert” for Christmas 😂. They love it! Thanks for sharing your recipe!
Hi Carina, I just made this ( my first time ) but only used 4 whites as I didn't want it to be too big, was a little bit worried coz I couldn't get it to stiff peaks stage, I took my time adding in sugar etc but anyway it's cooked now and looks great, I will let cool down in oven for a few hours then top it off with all the goodies. Its Christmas Day tomorrow so I'm sure my family will love it, thanks for sharing your video and wish you a wonderful merry Christmas 🎄
You are my favorite recipe youtuber! You give all the secrets to making amazing deserts! Thank you for all your help. You need your own show, Karina, you're simply amazing. -Tarina W. USA
What a beautiful dessert ❤
Love your accent! Love NZ too!!!! Will try this for sure!!! Thank you!!❤️❤️💕💕💕🦋🦋♥️🌺🌸🌷🌷🌷👏👏
I have a culinary class, and I have to make pavlova. I had no idea what it was, and she was talking as if I should know and was pretty intimidated. This video helped me calm down and realize it's pretty simple. Thanks
They're a really simple dessert! I hope you enjoy it 😊
Great vid. We cook it in a cookie sheet, about 3/8in thick then cover with a yogurt or whip cream berry mix. Then role it into a role and put whipped cream and berries on top.
You explain so well. Now I know why I could see melting sugar coming out of my pavlova. And you explained it thank you. How to you separate the pavlova from the paper?
My Mum made this in Palmerston North a couple of times, it used to scratch my throat swallowing it and had no marsh mellow filling. My Nana made this in Waverley and then Tauranga and it was always perfect. Now it's my turn so I am glad to have found your recipe. Merry Christmas to you and your Family 🌲💚🌲💕
Merry Christmas to you too! I hope you try it out, so much better than the ones you can buy 😊
me and my friends are making this for a project at school!
hannah wow that’s so lucky my project is not fun at all
This looks great! How do you take it off the pan without cracking it?
turned out amazing, best me and my whanau have ever had
Thank you for this pavlova recipe.. it came very good.
Made this for Christmas.
This recipe was fabulous! Thanks for all the tips.
Wow, your pav, looks amazing!! I wanted to reduce the sugar with mine and just use one cup of caster sugar, do you think this would make a difference in the height? and also do you keep the oven door ajar with a wooden spoon when cooling or keep it closed and overnight. Thanks so much, I wanted to make it tomorrow.
Bianca C I’m the same way! I try to reduce sugar in a lot of my baking but if I’m honest, pavlova is a dessert that truly needs the sugar for the texture. A way to bypass the intense sweetness is to add unsweetened whipped cream and sour fruits.
شوف دي
Pavlova
نفسي اتعلمها.
Wow, my favourite kiwi dessert! To die for! But watch out, the Australians tried to steal it as their own invention! Hahaha!
I'd love to makw this this Christmas.
Nice cake. I love it. Thsnks for sharing. Newq friend here bringing support. Keep in touch. God bless
AMAZING RECIPE
6 egg whites
1 1/2 cups sugar
2 tsp corn flour/starch
1 task white vinegar
I'm here for the NZ accent. I love how you say pev lova instead of pavlova 😁
Can you please give more Christmas recipies? They are really great.
Please give a gingerbread cookies
Hey😊 can i use lemon instead of vingar? and if i can how much..?
can i use lemon juice instead of using vinegar?
Carina I tried your Pavlova the best meringue I ever had followed all you said by letter my famil thanks you love
It is delicious
So delicious!
Im going to attempt this for a christmas party. I founf your recipe so im going to try it. The only thing is i only have like 5 hours til the party. So do you think it will be Ok if i rush it a bit?
Ciao carina Grazie per questa meravigliosa ricetta, l’ho fatta l’anno passare ho fatto un figurone. Ma non mi ricordo se il forno e statico o ventilato, per favore mi puoi rispondere subito perché la sto face adesso. Grazie mille..
Awesome I love pavlova one of my favourite desert
So light and fluffy! What’s your favourite topping?
@@recipesbycarina raspberries strawberries and mango puree with chunks you try you Will love it 😁😁😁
Pavlova is a favorite!! Made it for some french friends once and they were so impressed and it was a hit! :)
Definitely a favourite!
Who
Thanks very much, I am a new subscriber to your channel. I like this recipe and your way of explaining everything so patiently.
Thank you for your lovely comment 🙂
can i use lemon juice as a substitution for white vinegar?
Amazing recipe!😊
Have never cooked before but want to make it for my wife’s birthday tomorrow.
I hope she enjoys it!
@@recipesbycarina It was much easier than i thought, it turned out to be awesome, thank you
In fact we did another one today. One thing we added before putting the cream was some almond butter and it came out truly amazing.
Thinking of doing your recipe this year I've made it twice and it's turned out well but I always have that doubt It will fail.
They can be temperamental with cracking or collapsing but if they do, just cover with whipped cream and no one knows any different 😊
Wet weather affected my Pavlova, bit weepy even though the sugar was well dissolved! How to dry it out? Any ideas? It is definitely Kiwi! 👍
HEY CARINA, i tryed to make this pavlova 3 times. the first 2 just collapsed and the third didn't collapse but was completely dry and hollow in the middle. i didnt everyhting right used fresh eggs left it in the oven over night added the suger in slowly everything and i dont know why they didnt work out for me any ideas why else???
Not fresh eggs, old eggs. You can age egg whites by leaving them on your counter overnight.
Liking the part about it being a kiwi dish! Someone finally says it! 😂
Kiwi is a cute bird, pavlova is a great Australian dessert.
No, is a kiwi dish, the Aussie's stole it and said it's ours! Typical! Hahaha!
so I had read elsewhere that
“Both Australia and New Zealand claim to have invented the pavlova. While an archived copy of the Australian newspaper the Queenslander published a recipe that resembles the pavlova in 1906, they contented themselves with calling it a cream cake.”
plot twist 😉
“The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini.”
Very nice
I know you can use lemon juice instead of vinegar but does it matter what vinegar you use as long as it is white?
can you make this keto friendly
Is it fine if i add malt vinegar (red) ?
Mam please make a vanilla cake .thankyou
3rd time making this recipe!!!
Is there somewhere to actually obtain a “list” of Ingredients & directions for these recipes or is it strictly following the video only? Thank you.
Mennyi cukor és milyen?Hány fokon szárítani 5 perc után.?
Any normal white vinegar will do?
Yup 🙂
Hi Carina, I've tried and everything was great until I got her out of the oven. It grow to much and the top cracked when touched. On the inside it was all empty. Can you tell what could be wrong? Thanks
kindly make honey cake and share the recipe
Pavlova was, is, and always will be Australian 🇦🇺🐨🤠💪😝
@Chris Willi Australia actually
Can I use something else instead of vinegar or cider?
You really need a vinegar for this recipe sorry 😊
Hi, would love to try the recipe. But is it a must to use white vinegar?
Yes, other vinegars are going to add a flavour you don't want
I use cream of tarter as my stabilizer and it works perfectly
Will this work with a liquid stevia?
I haven’t tried so I wouldn’t know sorry. I would stick with sugar as I don’t know how the eggs will react with it
I tried this and the meringue turned out very soft and I couldn't use it. I followed the recipe religiously. Anyone know why this might have happened?
Do you live in a humid environment? Here in Arkansas baked desserts always flop for me if the weather is anything but sunny and the humidity low.
Hi Carina, can you explain the function of the vinegar and what it does for the end result please.
Tia.
Pickle Done the vinegar helps with the texture of the pavlova and makes it chewy in the middle, which is what you want. You can’t taste the vinegar in the finished product, but if you’re worried, you could use a tastier vinegar, like for example raspberry vinegar!
Si può avere in italiano la ricetta?
im in nz
How to make sure pavlova not crack when it cooked?
Make sure you don't open the oven after it has finished cooking, let it slowly cool down 😊
Hi I have a question if anyone has milk allergies c want cake with sud we do ?
You don’t need to top it with whipped cream, maybe lemon curd or passion fruit 😊
is the cream part optional??
It's whatever you want. However, it is traditional for a pavlova to have a meringue base topped with whipped cream then the fruit.
I make pavlova but it was not crispy on the outside. What is the problem?
In what way, it should be very crispy
@@recipesbycarina after the cake rest in the oven for 4 hours, the cake become crispy.
Australia + invention + desert =pavlova.
Nah bro New Zealand invented the Pavlova Australia tries to claim it
Will the beaten eggwhites be the same without sugar?
They won't set properly, they will deflate.
Please please PLEASE would people say whether the temperature is ordinary or fan forced. It makes a difference!!!
I tried this but my eggs doesn’t came up like this.It was like water even tho I beatered for maximum speed of the beater…😞
Carina,can u please make a cake please
I really liked your butter cream icing surely i would try this .expecting a cake recipe
why my pablova is not crispy outside?i dont know what happened 😥😥😥
There’s no need to put that much sugar!!!!! You can use less and is going to be just fine!
It’s Aussie
But it sounds Aussie?
Nah bro it’s Kiwi
Her voice is very u have no explanation for her voice
And by the way this is not a hate comment
Give the recipe in the video - don’t click bait, it’s rude
Pleas translation arab I didn't understand 👎🤦
So boring and long...
you need a better videographer
My Mum made this in Palmerston North a couple of times, it used to scratch my throat swallowing it and had no marsh mellow filling. My Nana made this in Waverley and then Tauranga and it was always perfect. Now it's my turn so I am glad to have found your recipe. Merry Christmas to you and your Family 🌲💚🌲💕