I thought this would taste better
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- čas přidán 11. 04. 2023
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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
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
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
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 😋
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
@@SC-selxna 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.
@@SC-selxnabut 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.
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!
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
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. ❤
One of my favorite things about pavlova is the texture it gets by being bigger, heavenn
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.
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)
I can’t stop thinking about it in bluey’s voice😂
Haha yeah😅
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??😂😂😂
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🤤
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
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 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 😅😅😅❤
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
Add passion fruit or lemon curd, makes them super fresh and tangy!
Thanks for the tip!
@@Jeanelleats yeeees passionfruit and strawberry sauce!!!!
I second both of these
I was thinking lemon curd as well!
Yes! I make it with lemon extract instead of vanilla and then top it with lemon curd (and sometimes add a fresh berry compote)… so yummy!
The blender needs to get paid for his sacrifice😂
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.
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
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*
@@zoelipa1415 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!
I’m also a person who is not the biggest fan of meringue or marshmallow, but my mom always make pavlova where she grates marzipan into the meringue. It’s a game changer as it gives the meringue some chew and adds some more flavour
We make pavlova every Easter! I find it’s absolutely best topped with a generous amount of very tangy lemon curd with very little sweetening. It balances the meringue very nicely! That and a layer of unsweetened whipped cream makes for a delicious and balanced dessert.
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
I love pavlova! The key is to balance the sweetness of the meringue with the fruit. I also use unsweetened whipped cream or a fruit curd (usually lemon). Depending on which fruit I use, I also use a passion fruit or dark chocolate drizzle.
Any fruit? Is it good with melons?
@RBM PD I think more tart fruits work best, as they balance the sweetness - things like kiwi, raspberries, strawberries, that kind of thing. But if you like melon, you could try it!
THOSE LOOKS SO GOOD! 😭
Making a good Pavlova is art and it takes a lot of time to master. No wonder your first wasn't any special. I recommend trying it from a patisserie. What you made is more like plain meringue. In Pavlova creamy ingredients and sour fruit balance the sweetness of crumbling meringue
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.
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.
I LOVE pavlova as a Aussie 🇦🇺🐨🦘🏉
( pavlova originated from Australia )
I personally like it crispy throughout. You can buy them like that as well. Dollop of thick whipped cream in the center, but then as much fresh fruit as you can physically fit on. Include some that are more tart as well to balance the sweetness. Eton mess is good too
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)
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
Pavlova with heavy cream and fresh mango, i love it. 🥰
It's my favorite dessert in summer. ☀️🥰
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.
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
Tip from a new Zealander : When it's done baking turn the oven off and leave it in for a hour or so, it makes it not have giant air bubbles
im a new zealander to!
@@emilyrobert8345 me three 😆
Me four
GO NEW ZEALAND 🇳🇿
go newzealanders
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.
My favourite it nigellas chocolate pavlova with raspberries but the most common ones are made with and berries and passion fruit drizzled on top. It’s mostly made as a Christmas dessert so its made with summer fruit
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
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.
Pav is very rich, it tastes a lot like a marshmallow mixed with a meringue. My grandma used to make it with fresh fruit like kiwi and dragon fruit to tone down the sweetness with some tart
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 😂
🤭
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 ☺️
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!
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
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 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
they taste really good with lemon curd
That texture looks amazing
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
Pavlova is a must at Christmas. I mean c'mon you gotta have pavlova anytime anywhere. So damn good ❤
This is litteraly the best stuff
They sure look lovely and colourful.
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
Personally we always put passionfruit on ours. It really helps balance out the sweetness of the meringue, would definitely recommend trying it if you’re finding pavlova too sweet
Pavlovas are an australian treat you usually have at family gatherings like easter lunch or chrisymas dinner
IM IN LOVE WITH THE WHOLE MV🛐🙌
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 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 love pavlova one of my favorite desserts
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.
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 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
you should try aussie christmas pavlovas
I am a proud Aussie. I love pavlova it is a little bit sweet but still tastes amazing ( especially with fruit on top)
As an Australian pavlovas are the best thing ever, I see one, I ask for it.
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.
yes, pavlova is a classic aussie christmas dessert! i dont personally like it but my family loves some good pavlova! 😊
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🇳🇿
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’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!!
Omg those look SO GOOD. Didn't know these existed but now I need them
I’m Australian and we have a giant pavlova every Christmas! When we add whipped cream and raspberries to it it’s amazing and it’s our favourite dessert ever
Same and finally someone says with some whipped or thickened cream ❤
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.
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 would love these meringues are some of my favorite desserts looks amazing
My grandma made pavlova with only tart berries and put whipped cream with lemon curd mixed into between the layers, and i loved it
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
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😂
i usually add some vanilla extract and salt in to balance the flavour, and serve it with fresh whipped cream (no sweetener) and fresh fruits! this balances out the sweetness and it’s super refreshing in the summer ❤
I am half British and half from New Zealand so my mum makes pavlovas a lot so I love them ❤
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’m not typically a pav fan, but when I do have it, I typically like it with fruits that are more tart. So like passionfruit, raspberries, lemon or lime curd, etc. This helps to cut through the sweetness.
I've only had pavlova once, and yes it was sweet -- but it was sooooo good! I definitely vote for trying another recipe. Mine was made by a relative who lives in Ireland, and I remember there being lots of raspberries on it, and it was in the larger cake form.
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
Pavlova is a essential in every Aussie household around Christmas time
It’s from Nz so it essential in every kiwi household too!
@@lilflowwr cool!
@@lilflowwr ye
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.
Ive never seen it done like this and i might give it a try! Two years ago I made so many pavlovas in such a short span of time I didn't think I'd do them again so soon
my mate recently made this in her food tech lesson, and she did the giant cake method. so she pulls up to the art department where we’re all sat with this massive lump of sugar with like a whole punnet of strawberries on it, it was awesome.
Its origin is traced back to my stomach every birthday. Pavalova really is just my perfect dessert choice ❤
Pavlova is best with unsweetened cream tbh, it just makes it a little less sweet and it just pairs together very nicely. I haven't had Pavlova in so long, it makes me nostalgic lol
The best Pavlova i ever had they spread the merengue on a round push like a pizza crust. Then they baked it until there were golden spots on top. When it cooled, they spread whipped cream on to, then made a design on top by embedding tons of fruit, strawberries, banama slices, blueberries, blackberries, ammendment kiwi. It was heavenly. Crispy merenge, Mixed with whipped cream and all that fruit! Yummy!
But it looks so good! 😭
ah yes! pavlovas are awesome. we mostly see them on shelves during christmas time, but they are still on shelves whole year round for the most part. at least that’s what i’ve noticed
Here’s a tip you can add cream of tarter if it won’t thicken
As a person that comes from Australia Pavlova bases do tend to be quite sweet when buying them from the store but if I was too make one I'd definitely dile the sugar down a bit. The cream on top is not meant to be very sweet at all tho to contrast with the merange base, as well as the fruit giving it a bit of freshness to it. I usually just eat all the cream and fruit lol