Our family loves pavlova and I have been making them for over 50 years. We love the crunch on the outside and marshmallow inside. I have always turned my pavlovas upside down before decorating so as to preserve as much of the crunch as possible. So the cream goes on top of the marshmallow and the outside is all crunchy. It’s also easier to serve as it’s not “ stuck “ on the plate. Putting the cream on top of the crunchy part softens a large area of what you have tried to create by drying it in the oven. Happy eating !
Is 1/2 cup caster sugar the correct amount? Only cos most of the recipes I’ve read 1 cup of caster sugar per 4-6 eggs seems to be standard? Has anyone yet made this,
@@bwinkle2915 Yes i made it exactly as written in the recipe. It was a total fail for me unfortunately & the sugar content is very small for a pavlova.
@@greenwoodreid3796 Hello I have already listed my ingredients. The method is similar to most methods in that you start beating the egg whites with a pinch of cream of tartar on a fairly low speed until they get to that soft stage when you start adding the sugar. Don’t add sugar too early. You add the sugar gradually a desert spoon at a time and aim to have all of the sugar in at around 10 minutes so as not to over beat. Keep speed low. Turn off. Lift up and use a silicon spatula to make sure that all the sugar is off the edges of the bowl. Beat another two minutes to dissolve all the sugar. When you take a little bit of the mixture it shouldn’t be grainy. Then slowly add the vanilla cornflour and vinegar. You can use the beaters at very slow speed or the spatula. I use aluminium foil on an upside down baking dish, but any baking dish is fine. Now for the last 45 years I’ve had an ordinary oven. And I would cook my Pavlova on fan forced whereby I initially have it on at 200 C and as soon as I put the Pavlova in I turn down the temperature to 140 C. Cook 1-11/4 hr for 4 egg….. 11/2 approx for 6 egg. When done I let it cool in the oven with door slightly ajar. After I remove from oven I turn it upside down, peel off the foil and it should have a little crust there but much more crust around the edges. You see my family is used to a Pavlova with a thicker crust and about 6 cm of marshmallow inside. We love the meringue. Most of the Pavlova’s you buy or see elsewhere has very little meringue and it’s mainly marshmallow. That’s not what we like. My entire family follows my original recipe with success. I now have a Miele top of the range oven and to be honest I haven’t worked out exactly what to do because it cooks very differently. I have one in the oven right now and I cooked on conventional, without fan, at 125 C with crisper on. I’m letting it cool slowly. The one I cooked the other day was excellent , text book case in every respect except that it didn’t have a thick enough crust for our liking. That’s why I am now trying different methods. I do apologise for such a long reply but this whole Pavlova thing has made me want to achieve what we used to do but in my new oven. I’m sending you this now just in case you want to make it for New Year’s Eve. I will let you know how my current Pavlova turned out when I take it out probably tomorrow. Once again I wish you success and I do apologise for such a lengthy reply but I didn’t want to just ignore your request. Best wishes and happy New Year. Maida
New Zealand has Pavlova too. There is a rivalry with our Aussie neighbours as to who created it. But it is a classic Christmas Day and summer desert on both sides of the Tasman Sea. We just keep it simple and call it cream in NZ
4 egg whites to 1 cup caster sugar is definitely the ratio. So if you use 6 egg whites you need 11/2 cups of caster sugar. At the end take a tiny bit of mixture between your fingers to make sure it’s not grainy.
US: heavy whipping cream UK: double cream Aus: thickened cream And even then, UK double cream has slightly more milkfat (48%) than US heavy cream (40%), so it's much thicker naturally. I just read though that thickened cream in Australia has at least 35% milkfat, so it's like in between our (US) light cream and heavy cream. :)
2 extra tips- 1- after you’ve drawn the circle, you can turn the paper over so you don’t have to worry about getting the “lead” pencil on your food. And 2- use a tiny smear of the pavlova mixture on the paper to “stick” the corners to the pan and stop it sliding around when you go to shape your pavlova on the paper lined sheet pan.👍🏻
Sure need to try that recipe. My fiancé is aussie. So I need to learn it ;-) A nice use for the yolks is the Creme Grand Marnier. (I also make this when making mousse au chocolat. There it's a fantastic compliment dessert.) You soak 4 sheets of gelatine in cold water. Whip 5 yolks with 80g of sugar. Carefully warm up 5cl of Grand Marnier, squeeze the water from the gelatine and dissolve it in the liquor. Let it cool down and mix it into the yolk/sugar mix. Whip up 300ml of heavy whipping cream and fold that in. Put it in your fridge until solidified. Btw: Cointreau works just as well. Greetings from the far noth of Germany!
I made a coco nutty pav last Christmas and made three different sized circles. Then stacked them like a Christmas tree YUMMO, I’m trying this recipe this year 🎄🎄🎄
I love a good pav. But I ALWAYS flip it over before I top it. Why would I go to all that trouble to create a delicious crust only to cover it with cream. Flip it, and top it on the soft, newly exposed under side and you will be in heaven. My mother and grand mother taught me this method and I was always amazed to find that not many others made a pav this way. Try it, you wont be disappointed. Merry Christmas to you and your family Marion. I'm looking forward to receiving your new cookbook for Christmas.
Hi Marion, you are my favourite TH-camr of all time! I cook your recipes almost every night of the week. I tried this recipe & the meringue was a flop, it went brown & was very squishy. I think the ratio of egg white to caster sugar is wrong. I tried another meringue recipe & the ratio was 2:1 sugar to egg white, which worked perfectly. Thank you for the amazing recipes, sending much love from South Africa 🇿🇦🇿🇦🇿🇦
+1 mine came out soft/squishy too 😟. Love the recipe and am determined to recreate it, just hope they correct/double check the recipe on their website so folks attempting it can have a good outcome.
I think sometimes it has to do with the humidity of where you live. I live in a super humid country and never succeeded with any meringue recipe no matter how i adjust the ratio
In Canada 35% is whipping cream, then we have table cream (18%), half & half (10% but it's half cream/half milk), and light cream which is 5%.... then there's 4 different kinds of milk :P
My Whip Cream Trick (I'm Canadian) .... Place a Glass/Pyrex bowl, with granular Sugar, and the beater blades in the freezer the night before. The day of. . . take it out, quickly add the Whipping Cream and beat it.
Well obviously the kiwis care! Aussies have a reputation for claiming stuff that originated here. Pav and crowded house amongst some of it and a famous race horse
Oooh lovely! 😍 It's mangoes season now here in South Africa. I would definitely make this. It's amazing Marion can make anything and they're so good. Asian, western, desserts, drinks. Love all your recipes!
A lot of "Thickened Cream" actually has geletin or vegetable gum to artificially thicken it. If you beat it, it will loose its texture and reduce down to a liquid. Always use 100% whole cream. Check the label to ensure you get what you need. It is the vinegar that gives the gooey marshmallow texture. Without it, it will all be hard and solid.
What a delightful, charming lady you are. I just found you channel yesterday and of course subscribed. My Australian grandmother made the most amazing Pavlovas and I can’t wait to make one your way.🙏🏻🇦🇺🇺🇸
Pavlovas are not a quick dessert to make, but they are easy and I often make them a day or two ahead. Especially for Christmas Day, when I run out of steam on Christmas Eve (the sass from the young adult children when a promised pav just cannot be created 🥴)! Just needs to be kept in an airtight container and it will be just fine.
@@tammypillay7622 I would only ever store it at room temperature if making ahead. The only time I would put a pav in the fridge is if it was already filled with cream, because the cream needs refrigeration.
Dear Mario'n my wife like your cooking vlog mostly your Laksa she cook for us and it taste so much good thanks for sharing you'r cooking style hope to see more more recepie on your TH-cam channel.
Hello Cristina. How lovely that you are going to make a pavlova. 6 egg whites, pinch cream of tartar or salt, 11/2 cup caster sugar, 1 tsp vanilla, 2 ts cornflour, 2 ts white vinegar Preheat oven at 180C and lower to 120C when you put Pav in. Let me know how you go. All the best 😊
Omg that looks amazing. Love a good pav & the coconut & mango flavours are speaking to my Asian roots. I haven’t made one in decades.I remember how much effort it takes but so worth it!
Could I incorporate a lemon curd instead of the chocolates, and what would accommodate the lemony flavour well enough to sort of mellow out the citrus taste to stop it from being overpowering?
Just another out standing revolutionary creative invention from such a small country as New Zealand , Aussies have been following New Zealand's lead since it was colonised , they are still a little behind but are not far trailing behind the coat tails , great to see Australia enjoying a New Zealand treat !
I just recently heard about pavlova from a kid show my kid watches and thought to try it for my hubby’s bday cake tomorrow !.,can’t wait to try it for the first time, btw in the USA we call double cream “heavy cream”or “heavy whipping cream”. Thank you for sharing this recipe
In Czech we have whipping cream that has 30% fats and deluxe edition (which is double cream in the UK) it has about 40% fats. BTW amazing Pavlova I must try it💗💞. My plan is to serve it for my final graduation and pass through. What a silly tradition to buy or make food for you examiners during the D Day😮💨😃
The Pavlova is an Australian classic, despite what the New Zealanders claim. They stole the Chinese Gooseberry and tell everyone it's "kiwi". They claim they invented the beef Wellington and invented meat pies. They even recently tried to steal the other Australian classic the Lamington. What the New Zealanders call the "first Pavlova" was actually just an all layered jelly desert ( note - multiple dishes were named after Anna Pavlova as she toured ) , this here is the Australian Pavlova, invented in The Esplanade Hotel in Perth and this is the classic Pavlova standard known around the world.
My mother loved pavlova, she went to a lot of trouble to perfect (as best she could) a recipe that wasn't too sweet. Her best was a modified Gabriel Gate version with half the sugar level.
I made this following the recipe exactly & have experience making pavlovas for some years. I tried Marions version & sorry to say it did not turn out well at all. It browned too much, the crust was soft & it deflated. I read the recipe 3 times & did everything correctly. My eggs were fresh. Now there’s no Christmas dessert 😩
Yes, in USA heavy cream. I assume the coconut is coconut milk ??? This is new for me, I saw it in a group in facebook and after someone told me the name, I got here to find the videos 😋😋😋
i think the vinegar does do the same thing as cream of tartar, and corn starch gives it slight body. i don't have cream of tartar so whenever a recipe calls for it i sub it with vinegar.
Marion as a Kiwi I have to stop you there, this is Kiwi dessert! Oxford officially confirmed it many years ago now! How much longer must we have this futile war with you Aussies?
@@gullwingstorm857 Omg you guys are so entitled! Tell that to the food historians at Oxford and the Aussie journalist who reported on it. Also Lamingtons, yeah another kiwi invention you guys stole and claimed as yours. It was originally a recipe from Lord Wellington's chef.
En France il s'agit de crème fouettée si elle n'est pas sucrée ou alors on l'appelle crème chantilly si elle est sucrée. Nous utilisons de la crème entière liquide pour la préparer (riche en gras) et elle monte très très bien en chantilly, les patissier utilise celle-ci
I know pav is hard to master, but I tried this recipe today and it just didn't work. It went brown, but was still squishy. I went on to use another recipe and it worked perfectly.... one of the differences is that they used 300 g sugar per 6 large eggs. Can't help but notice that your recipe online mentions to only use 100 g sugar.... is that correct?
I had the exact same experience - squishy & brown. I think that the measurements of egg white & caster sugar has been mixed up! I watched a master class for making meringue & they said 2 : 1 ratio Sugar to Egg. I’m trying this recipe again today & switching the egg white to sugar ratios.
Same issue, despite cooking for a additional 30 minutes. After 2 hours drying with the oven door ajar is was a sticky mess so I put it back in the oven for an hour on 135°C and the edges finally dried, without the middle turning to merengue 🙏🏻
Love this recipe. And fyi lol pav was originally a kiwi dessert (the story goes a chef from wellington first created this dessert) Im going to make it marion's way because ive never tried it with coconut and cream topping mixed together 👌
My prayers are with you dear Frank. I’ve seen the many mercies you’ve given to many who have appeared in your court. May G-d show you the same mercies in your treatment and cure. ❤️🙏🏼❤️
![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
Our family loves pavlova and I have been making them for over 50 years. We love the crunch on the outside and marshmallow inside. I have always turned my pavlovas upside down before decorating so as to preserve as much of the crunch as possible. So the cream goes on top of the marshmallow and the outside is all crunchy. It’s also easier to serve as it’s not “ stuck “ on the plate. Putting the cream on top of the crunchy part softens a large area of what you have tried to create by drying it in the oven. Happy eating !
Is 1/2 cup caster sugar the correct amount? Only cos most of the recipes I’ve read 1 cup of caster sugar per 4-6 eggs seems to be standard? Has
anyone yet made this,
@@bwinkle2915 Yes i made it exactly as written in the recipe. It was a total fail for me unfortunately & the sugar content is very small for a pavlova.
@maidagrujic Could you kindly share your recipe here in this comment? I would love to make your version ☺️
@@greenwoodreid3796 I tried a different recipe at Xmas and failed😞 but more sugar than this. I think the old woman’s weekly one could be the go.
@@greenwoodreid3796
Hello
I have already listed my ingredients. The method is similar to most methods in that you start beating the egg whites with a pinch of cream of tartar on a fairly low speed until they get to that soft stage when you start adding the sugar. Don’t add sugar too early. You add the sugar gradually a desert spoon at a time and aim to have all of the sugar in at around 10 minutes so as not to over beat. Keep speed low. Turn off. Lift up and use a silicon spatula to make sure that all the sugar is off the edges of the bowl. Beat another two minutes to dissolve all the sugar. When you take a little bit of the mixture it shouldn’t be grainy. Then slowly add the vanilla cornflour and vinegar. You can use the beaters at very slow speed or the spatula. I use aluminium foil on an upside down baking dish, but any baking dish is fine.
Now for the last 45 years I’ve had an ordinary oven. And I would cook my Pavlova on fan forced whereby I initially have it on at 200 C and as soon as I put the Pavlova in I turn down the temperature to 140 C. Cook 1-11/4 hr for 4 egg….. 11/2 approx for 6 egg. When done I let it cool in the oven with door slightly ajar. After I remove from oven I turn it upside down, peel off the foil and it should have a little crust there but much more crust around the edges. You see my family is used to a Pavlova with a thicker crust and about 6 cm of marshmallow inside. We love the meringue. Most of the Pavlova’s you buy or see elsewhere has very little meringue and it’s mainly marshmallow. That’s not what we like. My entire family follows my original recipe with success.
I now have a Miele top of the range oven and to be honest I haven’t worked out exactly what to do because it cooks very differently. I have one in the oven right now and I cooked on conventional, without fan, at 125 C with crisper on. I’m letting it cool slowly. The one I cooked the other day was excellent , text book case in every respect except that it didn’t have a thick enough crust for our liking. That’s why I am now trying different methods. I do apologise for such a long reply but this whole Pavlova thing has made me want to achieve what we used to do but in my new oven. I’m sending you this now just in case you want to make it for New Year’s Eve. I will let you know how my current Pavlova turned out when I take it out probably tomorrow. Once again I wish you success and I do apologise for such a lengthy reply but I didn’t want to just ignore your request. Best wishes and happy New Year. Maida
I make a lemon blueberry pavlova with my homemade lemon curd. Everyone goes crazy over it. So easy and sooooo good!
Pls inbox or share dawn its my favourite combo
Yes, please share!!
@@christinawalker3421 yes please..can I get your recipee?
Kiwi across the ditch here🙋🏽♀️ You know I'm going to tell you pavlovas are a kiwi dessert 😉 lol. Looks delicious.
Yip totally agree lol
Ahahahaa. That age old argument LOL
Literally looked at the comments to see if anyone had said as the title deserves a correction!
Ahhh the age old rivalry!- as an Aussie, OF COURSE I claim it as ours!🤷♀️👍🏻😘🇦🇺
@@Therowan26 same! 😂
She means classic New Zealand dessert!!!!!!!!
New Zealand has Pavlova too. There is a rivalry with our Aussie neighbours as to who created it. But it is a classic Christmas Day and summer desert on both sides of the Tasman Sea. We just keep it simple and call it cream in NZ
Hehe as soon as I saw the title I started hunting through the comments for my fellow Kiwis :)
It's been proven to have an NZ origin.
There's no confusion, NZ created it - this has been confirmed by Oxford!
the Pavlova is as NZ as the Chinese Gooseberry
@@wickandde lol absolute bull, the Pavlova is as NZ as the Chinese Gooseberry
4 egg whites to 1 cup caster sugar is definitely the ratio. So if you use 6 egg whites you need 11/2 cups of caster sugar. At the end take a tiny bit of mixture between your fingers to make sure it’s not grainy.
Your comments and helpful replies to questions about pavlovas are so detailed and knowledgeable! Thank you for sharing your expertise! 💛
US: heavy whipping cream
UK: double cream
Aus: thickened cream
And even then, UK double cream has slightly more milkfat (48%) than US heavy cream (40%), so it's much thicker naturally. I just read though that thickened cream in Australia has at least 35% milkfat, so it's like in between our (US) light cream and heavy cream.
:)
France " crème fraîche "
I found thickened cream has gelatin in it
They're all pretty different and saw them sold in New Zealand 🤔
2 extra tips-
1- after you’ve drawn the circle, you can turn the paper over so you don’t have to worry about getting the “lead” pencil on your food.
And
2- use a tiny smear of the pavlova mixture on the paper to “stick” the corners to the pan and stop it sliding around when you go to shape your pavlova on the paper lined sheet pan.👍🏻
Tip- Don't come on a texting vlog to teach
Heavy cream or whipping cream in here in US. That looks delicious 🤤
Sure need to try that recipe. My fiancé is aussie. So I need to learn it ;-)
A nice use for the yolks is the Creme Grand Marnier. (I also make this when making mousse au chocolat. There it's a fantastic compliment dessert.) You soak 4 sheets of gelatine in cold water. Whip 5 yolks with 80g of sugar. Carefully warm up 5cl of Grand Marnier, squeeze the water from the gelatine and dissolve it in the liquor. Let it cool down and mix it into the yolk/sugar mix. Whip up 300ml of heavy whipping cream and fold that in. Put it in your fridge until solidified. Btw: Cointreau works just as well.
Greetings from the far noth of Germany!
That sounds delicious. I love cointreau so will try it with that.
I made a coco nutty pav last Christmas and made three different sized circles. Then stacked them like a Christmas tree YUMMO, I’m trying this recipe this year 🎄🎄🎄
Try making this with mango and passion fruit. Its amazing!!!
I love a good pav. But I ALWAYS flip it over before I top it. Why would I go to all that trouble to create a delicious crust only to cover it with cream. Flip it, and top it on the soft, newly exposed under side and you will be in heaven. My mother and grand mother taught me this method and I was always amazed to find that not many others made a pav this way. Try it, you wont be disappointed. Merry Christmas to you and your family Marion. I'm looking forward to receiving your new cookbook for Christmas.
What do you mean by flip it? Upside down?
In Canada we call it whipping cream and our labels always has the fat percentages s it's also 35% cream. So easy!
Pavalova is a New Zealand desert much like split enz is a kiwi band x
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
An Australian delight - a New Zealand concoction!
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
@@gullwingstorm857source?
That looks beyond delicious! I've never tried to tackle a pavlova, but this recipe makes me want to try! Thanks!
After drawing the circle, you can just simply flip over the parchment paper, so the pavlova would stay "cleaner" and "safer".
Answered my question. !!
I had the same thought
Marion: there are no sharp edges in your hands
Edward scissorhands: *:(*
Or a big fat diamond eternity ring!
Hi Marion, you are my favourite TH-camr of all time! I cook your recipes almost every night of the week.
I tried this recipe & the meringue was a flop, it went brown & was very squishy. I think the ratio of egg white to caster sugar is wrong. I tried another meringue recipe & the ratio was 2:1 sugar to egg white, which worked perfectly.
Thank you for the amazing recipes, sending much love from South Africa 🇿🇦🇿🇦🇿🇦
+1 mine came out soft/squishy too 😟. Love the recipe and am determined to recreate it, just hope they correct/double check the recipe on their website so folks attempting it can have a good outcome.
Same happened to me!! I'm certain they made a mistake
Same thing happened to me!
Same as well! Will try another recipe....
I think sometimes it has to do with the humidity of where you live. I live in a super humid country and never succeeded with any meringue recipe no matter how i adjust the ratio
I’m making this right now. So excited! I’ve never had pavlova before.
In Canada 35% is whipping cream, then we have table cream (18%), half & half (10% but it's half cream/half milk), and light cream which is 5%.... then there's 4 different kinds of milk :P
My Whip Cream Trick (I'm Canadian) ....
Place a Glass/Pyrex bowl, with granular Sugar, and the beater blades in the freezer the night before.
The day of. . . take it out, quickly add the Whipping Cream and beat it.
In the US, it’s heavy whipping cream.
I can’t wait to make this when my stone fruit and strawberries grow on my garden next year.
Just shows how close we are that kiwis and Aussies love this dessert. Who cares who created it 💜💜💜
Well obviously the kiwis care! Aussies have a reputation for claiming stuff that originated here. Pav and crowded house amongst some of it and a famous race horse
@@thereader5183 the Pavlova is as NZ as the Chinese Gooseberry
So fun reading the debates in the comments 😂 It looks awesome and delicious, regardless!
Oooh lovely! 😍 It's mangoes season now here in South Africa. I would definitely make this.
It's amazing Marion can make anything and they're so good. Asian, western, desserts, drinks. Love all your recipes!
This looks BEYOND delicious!!!
We call it ‘heavy whipping cream’, we also have just plain whipping cream. I,m going to have to make one of these- haven’t made one for years.
Wow, that looks heavenly! ❤ Wish I could reach in and grab the whole pavlova!
A lot of "Thickened Cream" actually has geletin or vegetable gum to artificially thicken it. If you beat it, it will loose its texture and reduce down to a liquid. Always use 100% whole cream. Check the label to ensure you get what you need. It is the vinegar that gives the gooey marshmallow texture. Without it, it will all be hard and solid.
What a delightful, charming lady you are. I just found you channel yesterday and of course subscribed. My Australian grandmother made the most amazing Pavlovas and I can’t wait to make one your way.🙏🏻🇦🇺🇺🇸
Didn't have to wait for this vid to finish I just know it's gonna be delish
Kiwi Dessert!!! Sorry I'm legally obligated to make that statement on behalf of my Kiwi step family lol
I like to mix double cream with yoghurt, the tang gives it so much zing.
Ive never had a pavlova before but i think that this dessert is delicious! I definitely try this ! Thank you Marion!
Pavlovas are not a quick dessert to make, but they are easy and I often make them a day or two ahead. Especially for Christmas Day, when I run out of steam on Christmas Eve (the sass from the young adult children when a promised pav just cannot be created 🥴)! Just needs to be kept in an airtight container and it will be just fine.
Do you store it in the fridge or at room temperature in an airtight container?
@@tammypillay7622 I would only ever store it at room temperature if making ahead. The only time I would put a pav in the fridge is if it was already filled with cream, because the cream needs refrigeration.
Dear Mario'n my wife like your cooking vlog mostly your Laksa she cook for us and it taste so much good thanks for sharing you'r cooking style hope to see more more recepie on your TH-cam channel.
I'll be making this . Just received your new cookbook. Absolutely fabulous . Many thanks for so many amazing meals
Need more books x x x
Uh oh, sorry Marion, that's a New Zealand dessert haha. It's actually been proven to be so...by an Aussie investigative journalist too haha
Kiwis are wrong ,wrong ,wrong.🤪🤪🤪
@@3_too_won wrong when they play cricket against us hahaha. Not in this one though.
Ahaahahaa. I'm with @mick keen LOL
Well, it’s now Australian 😂
@@Marionskitchen cheeky haha
Hello Cristina. How lovely that you are going to make a pavlova.
6 egg whites, pinch cream of tartar or salt, 11/2 cup caster sugar, 1 tsp vanilla, 2 ts cornflour, 2 ts white vinegar
Preheat oven at 180C and lower to 120C when you put Pav in. Let me know how you go. All the best 😊
I love Australian food they are simply the best i have quite a few cook books and recipes are perfect turns out perfect every time ❤😍😋
It's double cream in the UK. Here in the US it's heavy cream or whipping cream, or, almost always, heavy whipping cream. What a yummy recipe
Omg that looks amazing. Love a good pav & the coconut & mango flavours are speaking to my Asian roots. I haven’t made one in decades.I remember how much effort it takes but so worth it!
Mmm .... Lovely!! .... Also, for UK clarity, it is 'double cream'. Super video Marion. Thanks. Love from Scotland, X.
I was gonna say "waits for the kiwis to lose their minds" but it's already happening 🤣 that's one sure way to ensure engagement
LOL
This will also be best topped with an ice cream scoop. 🤩
Yyuuuuuummmmmm. I’m making one for Xmas Lunch. I’ll go the traditional raspberry, blueberry and passion fruit tho.
Could I incorporate a lemon curd instead of the chocolates, and what would accommodate the lemony flavour well enough to sort of mellow out the citrus taste to stop it from being overpowering?
I came in here fully expecting miso paste to be in this recipe. Haha love this one, definitely using this for Christmas!
LOL. No miso in this one!
Hahaha
Just another out standing revolutionary creative invention from such a small country as New Zealand , Aussies have been following New Zealand's lead since it was colonised , they are still a little behind but are not far trailing behind the coat tails , great to see Australia enjoying a New Zealand treat !
Heavy Cream USA 👍 Love your recipes. Perfect because I love American, Australian & Thailand cooking 💕
New Zealand desert.
Dear Marion. Your recipes are so dependable n delightful. Just like you.
Hi there, I'll skip my diet upon watching this. Love you my dear for making this!
I just recently heard about pavlova from a kid show my kid watches and thought to try it for my hubby’s bday cake tomorrow !.,can’t wait to try it for the first time, btw in the USA we call double cream “heavy cream”or “heavy whipping cream”. Thank you for sharing this recipe
In Czech we have whipping cream that has 30% fats and deluxe edition (which is double cream in the UK) it has about 40% fats.
BTW amazing Pavlova I must try it💗💞. My plan is to serve it for my final graduation and pass through. What a silly tradition to buy or make food for you examiners during the D Day😮💨😃
The Pavlova is an Australian classic, despite what the New Zealanders claim. They stole the Chinese Gooseberry and tell everyone it's "kiwi". They claim they invented the beef Wellington and invented meat pies. They even recently tried to steal the other Australian classic the Lamington. What the New Zealanders call the "first Pavlova" was actually just an all layered jelly desert ( note - multiple dishes were named after Anna Pavlova as she toured ) , this here is the Australian Pavlova, invented in The Esplanade Hotel in Perth and this is the classic Pavlova standard known around the world.
In Canada we call our cream heavy cream, full cream or whipping cream. Trying this dessert this weekend 👍
Marion Marion. The PAV is a kiwi desert mate. Its not like Russel Crowe... Cos u can keep him. But Pavs are our. Love your work.
Hi, we here is the U.S. well at least here in Massachusetts, we can get cream both as heavy cream and whipping cream.
My mother loved pavlova, she went to a lot of trouble to perfect (as best she could) a recipe that wasn't too sweet. Her best was a modified Gabriel Gate version with half the sugar level.
For anyone looking at the recipe online it says 100g sugar but it should perhaps be 300g. RIP pavlova.
This is the kind of desserts I aspire to cook for my future family lol
in the U.S. it's heavy cream, in the UK it's double cream. love your videos!!
On Marion’s website the recipe is 100g of caster sugar to 200g egg white. Is this enough sugar? It’d be great if it was.
I loved watching it n I am sure it tasted yum too😋. Must try desert lots of love n greetings Ravia from Sri lanka
I'm making this! Love all your recipes😍. Ur my go to when I'm trying to figure out what to do different with dinner 😁
The ratios for the egg to caster sugar are are wrong in the recipe for the meringue.
@@samvdwalt7258 oh no! I thought it looked odd. I might be making a new one in the morning.
“You’re welcome”- New Zealand
Omg look delish and easy and simple to make .🤗will be making this soon for sure !!
I made this following the recipe exactly & have experience making pavlovas for some years. I tried Marions version & sorry to say it did not turn out well at all. It browned too much, the crust was soft & it deflated. I read the recipe 3 times & did everything correctly. My eggs were fresh. Now there’s no Christmas dessert 😩
Same, almost certain they made an error with the egg white to sugar ratio on the site...
Same here
Not enough sugar
In New Zealand it's just called cream. It's the only cream we have lol
Yes, in USA heavy cream. I assume the coconut is coconut milk ???
This is new for me, I saw it in a group in facebook and after someone told me the name, I got here to find the videos 😋😋😋
Well, in Polish we call it like... "creamy cream" 🤦♀️ Hope this helps! 😂
Haha. I love that!
Hi Marion! It's Heavy Whipping Cream in the U.S. Thank you for sharing this classic!
I love your food, works always 🥰
Heavy Cream! Also known as Whipping cream in North America! This recipe looks incredible!!!
Hi Marion, love the recipe. Just one question: does the vinegar and the corn starch do the same job as cream of tartar?
i think the vinegar does do the same thing as cream of tartar, and corn starch gives it slight body. i don't have cream of tartar so whenever a recipe calls for it i sub it with vinegar.
Marion as a Kiwi I have to stop you there, this is Kiwi dessert! Oxford officially confirmed it many years ago now! How much longer must we have this futile war with you Aussies?
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
@@gullwingstorm857 Omg you guys are so entitled! Tell that to the food historians at Oxford and the Aussie journalist who reported on it. Also Lamingtons, yeah another kiwi invention you guys stole and claimed as yours. It was originally a recipe from Lord Wellington's chef.
Oh my gosh! I want to make this! Thanks for the recipe!
Can you do the meringue a day before and the toppings later before serving or do all together a day in advanced? It looks great and appetizing.
Yes, I often make mine and leave it in the oven overnight to cool. Best not to refrigerate and only make 1 day in advance
You can make the meringue in advance, and then assemble the pavlova just before serving
We call it by several names in the US. The most typical is Heavy Cream. But you will also see it labeled as Whipping Cream or Heavy Whipping Cream.
Can't I use those egg yolks and make castard ? I mean will it go well together ?
En France il s'agit de crème fouettée si elle n'est pas sucrée ou alors on l'appelle crème chantilly si elle est sucrée. Nous utilisons de la crème entière liquide pour la préparer (riche en gras) et elle monte très très bien en chantilly, les patissier utilise celle-ci
Oh my!!! I have to try this recipe! 😍😍
I know pav is hard to master, but I tried this recipe today and it just didn't work. It went brown, but was still squishy. I went on to use another recipe and it worked perfectly.... one of the differences is that they used 300 g sugar per 6 large eggs. Can't help but notice that your recipe online mentions to only use 100 g sugar.... is that correct?
For 6 egg whites ( 250g ) you need 11/2 cups caster sugar which is about 350 g. I made my pavlova this morning and weighed the ingredients.
I had the exact same experience - squishy & brown. I think that the measurements of egg white & caster sugar has been mixed up! I watched a master class for making meringue & they said 2 : 1 ratio Sugar to Egg. I’m trying this recipe again today & switching the egg white to sugar ratios.
@@samvdwalt7258 I ended up using the recipe from super golden bakes. It was perfect! Didn't even crack either. Good luck!
Same, airy and brown. Something very wrong here as I’ve never had such a failed pav.
@@maidagrujic8489 thank you! I'll be pulling the other out of the oven and remaking it.
New Zealander/kiwi desert all the way, the Aussies were jealous and tried to claim it.
I‘m so gonna make this for Christmas!!! 🤤🤤🤤
I tried the recipe 2 days ago to test drive it, before Christmas & the ratios of the egg to caster sugar are wrong.
I made it & it was a total flop! There’s not enough sugar in the written recipe.
Hi Marion .I am always watching your cooking videos .watching here At Florida 🇺🇸
So do i leave the oven door slightly ajar or just dont open at all (just turn off oven and do nothing) ?
Imho, The World’s Best Ever Dessert !!!! 💖💖💖
Love a good Pav. We decorate with strawberries,kiwl fruit, passion fruit, bananas and cherries. We are ready to go for Christmas
A raspberry, mango, coconut combo. Yummmm!
Simply perfect
Yes!
I tried your recipe... my maringue doesn't crisp up on the outer layer.. why is that and how to fix it? .. it delicious thou..
Same issue, despite cooking for a additional 30 minutes. After 2 hours drying with the oven door ajar is was a sticky mess so I put it back in the oven for an hour on 135°C and the edges finally dried, without the middle turning to merengue 🙏🏻
Delicious thank you greetings from Switzerland
It's a kiwi dessert, isn't it! 😏
Correct. Amazes me that we still think it's ours 🤣🤣
Who cares, we just love it 😂
Love this recipe. And fyi lol pav was originally a kiwi dessert (the story goes a chef from wellington first created this dessert) Im going to make it marion's way because ive never tried it with coconut and cream topping mixed together 👌
My prayers are with you dear Frank. I’ve seen the many mercies you’ve given to many who have appeared in your court. May G-d show you the same mercies in your treatment and cure. ❤️🙏🏼❤️
Thank you so much for this thing of beauty. Tomorrow we will be eating Pavlova
💖🥰👍🏼🙏🏼🇨🇦🌹!