Dear John, You probably won’t ever read this because you are very famous and don’t read these posts. But I just wanted to say, before I started watching your TH-cam channel I used to burn cookies. Who burns cookies?! But thanks to you I have conquered all my fears of baking! I can make banana bread, cookies, muffins, mug cakes, and today I made a apple pie. Did it take me 4 hours? Yes it did. Was it worth it? Absolutely! You have taught me the fun of baking and you inspire me so much. God bless you and I hope you and your family are staying safe during this covid-19 crisis. Thank you so much for teaching me to love baking. You’re the best and I hope to meet you one day.
I’m here because of a kids show called Bluey. One of their episodes was based on a Pavlova. I got curious and looked it up and here I am. Never even knew this dessert existed and now I must try it.
I made pavlova folowing his instructions from the blog and it was amazing!! I just finished eating and wanted to share this with you guys. After years of trying severa recepies, this one was the best of the best!!!
I make a few different types of pavlovas.. the decadent one is dark chocolate pavlova with vanilla bean whipped cream and salted caramel drizzled over it topped with toasted hazelnuts, a refreshing one I make a good bit in the summer time is this same type of pavlova in this video but I make a lemon curd, raspberry coulis, with fresh whipped cream and raspberries on top, and my favorite is Vanilla bean pavlova, chocolate custard, vanilla bean whipped cream with strawberries that's been macerated in sugar and a touch of lemon juice to keep them fresh tasting with toasted then finely chopped pecans on top. They're all amazingly delicious. Pavlova is one of my favorite things to eat and definitely my favorite to bake.
44 years ago I became an apprentice pastrycook. My first job was helping a lady I worked with make pavlova. The two of us, besides other things made 500 pav's a day. 14" and 10" pav's. Topped with whipped cream, strawberries and passionfruit which is the traditional topping. To this day, pavlova is my most favourite dessert. You did Australia proud with your recipe. Well done.
Hi i want to ask, do you have to use old eggs or fresh eggs to make pavlova?? I'm a bit confused since there are recipe that need to used super fresh eggs. Can you help me with this? Thank you.
@@PreppyKitchen A slight swirl of good quality lemon curd through the cream is always good :) Helps cut the sweetness and still refreshing. That was my Mum's "secret" for years haha
I’m Australian too Niki, and I adore pavs! Oooh I just gobble them up, I like them not too sweet (there’s enough sugar in them) but I’d eat the whole thing if I could. Lashings of whipped cream is a must!
Tip: if the top is super cracked/ sunken, you can always turn the pavlova upside down and place the whipped cream on top! Then decorate as usual. The crispy meringue is now the base! 😋
Nice job on the Pav! Im Australian, I have lived in the USA for 15 years, every family occasion I am asked to bring my pavlova, I use 18 egg whites, it's HUGE!! My most requested topping is, fresh strawberry and diced canned peaches with buttered raspberry sauce drizzled over. YUM!!
Amanda wow!! That sounds heavenly, omg. I’d never heard of this dessert before, but now that I watched the video and read the comments, I want try! Your version sounds amazing. 😍
Hi, proud Kiwi here. The recipe i got from my mum always has a tablespoon or two of hot water at the end, sure to make it SUPER marshmallowy , no need to scoop out the divot in the top, it bakes up a dream and makes it soft all the way through and then it drops a little as it cools. Love your videos and you're always soo helpful with textures and extra things to look out for when baking to make it work. Keep up the fantastic work.
Hi, Love watching your videos 😊. In Australia we put the egg yolks to good use and make lemon or passion fruit curd to go with the Pavlova. We put the cream first. Then the curd and then top with fruit. Mango slices and Kiwifruit slices are my favourite. We make it on Anzac Day to commemorate the Australian New Zealand Army Corp alliance in WWI. Kiwis are like our little cousins across the ditch. We love them and vice versa.
My son, who's now 29, requests this every year for his birthday. :)...I really enjoy making this dessert, so easy and the finished product looks like something out of a bakery, can't go wrong :)
I just made french macarons for the first time today and I must say they came out about as perfect as they could for a first timer. My piping skills need some work is all
Wow... This is amazing. I'm an Aussie living in the states and I miss pavlova. I didn't even know that history behind the pavlova which was really interesting. Thank you so much, I'll be making this soon =)
Looks like a beautiful pavlova. Australian here, my mum is the pav queen in our family and extended family. "What do you want me to bring"? she asks, "a pav" they say, "can Trish make a pav"? etc. What John didn't give you was the warning of crust thieves. They are the children of the household often led by dad (it was in my case). Whilst the pav is cooling in the oven, vulnerable before the cream and fruit, we steal and eat the hard shell from the top and sometimes even the sides. The cracking John mentions makes perfect pieces for pinching. Ah, pavs are delicious, you'll love them xxx
Hi John! Love pavlova! You might want to let people know that if they have a plastic food processor bowl and use it to make finer sugar, it will be permanently etched from the sugar granules "scraping" the sides. Been there....done that :)
Best recipe ever. Pavlova is tricky and can go wrong for many reasons. But, this recipe is perfect. Just follow it and pay attention to all the small details.
My granddaughter wanted this so I made one for her yesterday. To say the least it was delicious. Light airy sweetness. She decided it is better then birthday cake and wants one as often as I will make them. Guess she thinks it is her birthday everyday. Lol. Thank you for your clear directions and recipes.
Your kitchen is absolutely gorgeous! You are an excellent baker, love your channel especially because your recipes are easy to follow, and they WORK! That's always important.
Removing the fat is important because the egg whites won't properly inflate if there's any fat. Thank you New Zealand chef for giving us the Pavlova! I love your demos! One caution: you can't check on Pavlova. Don't open the oven until it's done, then don't move it until the oven has cooled completely. I'm sure it's in his recipe on the blog. Also, he would have cooked the single serving baby Pav separately for this same reason. As he said, it needs shorter cooking time, so they can't go into the oven together.
I made this last Sunday and it turned out great. It was really easy to make and it was delicious. I topped it with chopped pistachios, cherry preserves and of course whipped cream. But now my husband has forbidden me to watch anymore of your dessert videos. LOL...keep’em coming!
Reminds me of a recipe I came across in a magazine many years ago for "Schwaum Torte". It looked soooo good I had to make it. Three layers of baked meringue. Alternating with layers of whipped cream and fresh juicy peaches. It was a masterpiece and so heavenly delicious. I haven't made it since because I was always in a hurry and it does take quite a bit of time. But, it would taste the same made like the Pavlova with a single layer of each meringue, peaches (or other ripe fruit) and whipped cream. A beautiful summertime dessert when you can obtain fresh ripe fruit.💜😋💜
I've tried something similar with a layered meringue cake - and really... Just do a Pavlova! So much easier, and it looks just as good and tastes the same. (We can't get good peaches here in Denmark, but we have excellent strawberries during the brief season.)
I send you my love John because, you are the best and you pull it off naturally. I can see you are a very experienced home baker and you make your baking skills look professional. John please could you answer this question, how do you stop your meringue from going brown when you are baking it, that is where I am going wrong making pavlovas? xxx
A tip from a Kiwi, instead of fluffing around marking rings on paper, put the pav straight onto a oven to tableware plate. No worries about transferring it to the serving plate. Wheres your vinegar? - it gives a better marshmallow. By the way, just north of Christchurch there's a township called Rangiora and their local newspaper published the first known Pavlova recipe in the world in 1922.
Just made a Pavlova yesterday but filled mine with lemon curd and berries. Love whipped cream but it is just sweet on sweet. The curd gives it a nice contrast!
I am in Australia, and weather Pavlova's originated here or in NZ, doesn't matter to me, I lvove them either way. That is one awesome looking Pav, thank you John.
Am a kiwi and I don't care at all about where it originated but I, unfortunately, have some family/friends that feel way to strongly about its origins. All I care about is that pavlova tastes good with raspberries and is perfect to have at christmas.
BLUEEEEY!! By far this seems to be the best recipe I have found and I’m bout to try it 🎉. Although I do love your recipes Preppy Kitchen ❤ like the tres leches yummm!
I'm absolutely elated at making a perfect pavlova meringue. However, I used icing sugar instead of sugar+corn starch, and I measured the egg whites to be 150ml for the recipe. Thank you!
I haven’t found what temperature to bake it at but on the website he wrote to bake it for 1hr, after baking leave it in the oven with the door shut for 1hr. Leave the pavlova in the oven with the door cracked open for 30-60mins to cool.
FINALLY!!! I was waiting! I am going to make this recipe this weekend to impress myself 😂 Love all your videos, my favorite is the chocolate cupcakes 💕🍫
After a completely horrific week of working at a bank during the Covid crisis.... this video washed away my stress. Thank you! PS: Every time I see that stove it breathes life into my soul.
Kia Ora John, love, love, love your recipes and I’m so glad you did the Pavalova. As a proud Kiwi (nickname for New Zealander), we grew up with this treat, so yummy. I do have to weigh in on the whole NZ / Australian issue, history tells you Australia was established as a convict colony, yeah, so by default, the kiwi story is more reliable. 🙂. (Sorry to my Aussie cousins, lol). Keep up your great videos, you are a natural teacher and master of your craft.
G'day from Oz, Kiwi cousins. Speaking of default.......De fault is with your one sided view of history. Isn't it your mob that are always proudly showing off about your fierce cannibal ancestry? Not much of a sweet tooth talent nurtured there.😛 Pavlova's are Aussie as! Just look at our toothless British ancestry.....bite the sugar feel the pain, grin and whistle through the gaps. 🤤 See ya later.
I made it twice and it turned out great! Once I used vinegar and once cream of tartar, I preferred the vinegar as it removed the eggy smell and taste from the meringue.
I learned about Pavlova from Bluey, I wanted to see how to make it. I haven’t had gooseberries since I was a kid, I always loved them, and they would probably be delicious on this dessert. I don’t even know where to get them though.
I am from NZ and have been making this desert for over 35 years. This is the best recipe I have ever used. Couple of side notes: Most recipes (including ANZAC biscuits) that NZ and Australia share seem to have been first done in Australia. The exception seems to be Pavlova. From what I have found, this one actually is a NZ one. Also they are not Kiwi's (that would be a bird) they are Kiwi Fruit. The fruit was renames in NZ after the bird. (They were known as Chinese Gooseberries before that).
Preheat oven to 150C. Place pav in oven and turn down to 120C and bake for 1hr or until slightly golden. Others cook their pavs at 100C for 2hrs. Leave in oven once cooked until completely cool. This could take up to 4 hhours.
That mini pavlova from the extra meringue looks perfect ❤ How long should I bake mine so it stays soft and lovely, without turning into a crunchy surprise? By the way, I absolutely love your videos and they're always a treat to watch
I just love the aesthetic of your kitchen, I need more copper utensils in mine 😍 Also thank you for sharing! My mom's a baker and she specializes in cakes, but I don't think she's ever made pavlova, I want to try and make it myself to surprise her 😊
Used this for new years day 2022 dessert. Excellent. Your recipe mentions something about certain eggs not working? I used large eggs that were in my fridge. No problems there. I did use the vinegar wipe down for the first time though. (Previously used Mary Berry's recipe in the past which was also fine.) Happy new year.
I got this info from his blog: “Place your meringue into the oven preheated to 300F then immediately reduce the temperature to 250F and bake for about for 1 hr-1hr 15 minutes. The meringue will turn ever so slightly cream in color and feel dry and hard, the inside will remain soft however.”
Ever since I started watchin the Great British Baking Show, I wanted to eat this 🤤🤤🤤. I might give it a try. Btw, Thank you so much for the pancake recipe. My husband has been having them for breakfast every Sunday since you uploaded it 😂 next sunday tho, we'll have the cinnamon rolls.
Love how you did the built up side, just like I do, it holds the topping so well then. Beautiful effect your way. I tend to lay my fruit on the top of the cream but then my pavs are usually twice the size of yours to feed all the relies.
Oh no, I thought you would avoid the Australia/New Zealand controversy! Either way, it the quintessential dessert for special occasions in either country. My Aunt is THE best Pav maker, with the perfect ratio of crisp crust to fluffy centre. I think she can crank them out in her sleep after making so many.
Thank you John. I made this for Christmas and it was so good. Amazing. Could not have done it without you. Your directions were perfect. Merry Christmas 🎅
I almost bought fresh fruit today because I wanted to make a dutch fruit cake, now I'm bummed out! Would've loved to try this today. You are awesome! Thank you for sharing!
Did you say you baked the Pavlova for 40 mins only or was that for the mini? I've made the big ones so many times (I draw a 9in circle and bake for an hour at 250 degrees F) but the 2 times I tried to make minis they came out like your meringue kisses. True, the meringues will crack but I got lucky once. I made one using the flavor profile of a Banoffee (Oooh, SO GOOD!!). I couldn't believe it because I added 2 layers of whipping cream and the rest of the toppings. 😁 yep, I was smiling that big, lol. Just a suggestion. Add some lemon curd to your whipping cream. That with the fruits is so good...
Dear John,
You probably won’t ever read this because you are very famous and don’t read these posts. But I just wanted to say, before I started watching your TH-cam channel I used to burn cookies. Who burns cookies?! But thanks to you I have conquered all my fears of baking! I can make banana bread, cookies, muffins, mug cakes, and today I made a apple pie. Did it take me 4 hours? Yes it did. Was it worth it? Absolutely! You have taught me the fun of baking and you inspire me so much. God bless you and I hope you and your family are staying safe during this covid-19 crisis. Thank you so much for teaching me to love baking. You’re the best and I hope to meet you one day.
Thank you so much and happy baking!
Yay!
So awesome that he replied to this!
Just made this over the weekend for my daughter's Bluey-themed birthday party and it was a big hit. Thanks for the recipe and instructions!
I’m here because of a kids show called Bluey. One of their episodes was based on a Pavlova. I got curious and looked it up and here I am. Never even knew this dessert existed and now I must try it.
Me too 🤣🤣😂😂 Here we go!
Same here!
Same.
Same, I tried to find a bakery that sold pavlova, but I guess I am making it instead
Me too!
Wow he is the Bob Ross of cooking. I can just imagine him saying "this is not a mistake, it's a happy accident"
Right happy accidents are always the best...
I think he is more self critical than Bob Ross and can admit when he makes a mistake.
thank you for that quote, made me happy
Stolen comment
Not with baking o.O
I made pavlova folowing his instructions from the blog and it was amazing!! I just finished eating and wanted to share this with you guys. After years of trying severa recepies, this one was the best of the best!!!
What's the baking time?
@@shanta739 look in the video description there is the link to the full details that are not mentioned in the video
I make a few different types of pavlovas.. the decadent one is dark chocolate pavlova with vanilla bean whipped cream and salted caramel drizzled over it topped with toasted hazelnuts, a refreshing one I make a good bit in the summer time is this same type of pavlova in this video but I make a lemon curd, raspberry coulis, with fresh whipped cream and raspberries on top, and my favorite is Vanilla bean pavlova, chocolate custard, vanilla bean whipped cream with strawberries that's been macerated in sugar and a touch of lemon juice to keep them fresh tasting with toasted then finely chopped pecans on top. They're all amazingly delicious. Pavlova is one of my favorite things to eat and definitely my favorite to bake.
Saffron Lealle can we refrigerate the left out pavlova. 😩feel so shy to ask dis. Plz reply me to this love Shahi
@@shahishah7934 no u can keep it in a dry place only so it won't be soggy
You're making me hungry!
u can store pavlova in fridge or in a airtight container outside can u helpme
Holy crap all those pav's sound amazing! How do you make the dark chocolate pav?
44 years ago I became an apprentice pastrycook. My first job was helping a lady I worked with make pavlova. The two of us, besides other things made 500 pav's a day. 14" and 10" pav's. Topped with whipped cream, strawberries and passionfruit which is the traditional topping. To this day, pavlova is my most favourite dessert. You did Australia proud with your recipe. Well done.
Hi i want to ask, do you have to use old eggs or fresh eggs to make pavlova?? I'm a bit confused since there are recipe that need to used super fresh eggs. Can you help me with this? Thank you.
@@fatimahnurainikamalrudin1319 Pavlova is best made using the freshest eggs.
☺️
I’m from Australia, and we love having pavlovas at Christmas time in Summer. You have to try it with passion fruit though! So yum 😊😊
Thank you! Passion fruits are a bit hard to come by here and SO pricey! All my friends from Australia and South Africa can't believe it.
@@PreppyKitchen A slight swirl of good quality lemon curd through the cream is always good :) Helps cut the sweetness and still refreshing. That was my Mum's "secret" for years haha
Preppy Kitchen We can grow them down south. If they will grow in your region, you should plant a few passion fruit vines on your new farm!
@@brontube good use of the egg yolks left over from the meringue :)
I’m Australian too Niki, and I adore pavs! Oooh I just gobble them up, I like them not too sweet (there’s enough sugar in them) but I’d eat the whole thing if I could. Lashings of whipped cream is a must!
Lol John....dabbing behind the ears with vanilla, you crack me up. You are a beautiful person, i want to be your neighbor.
Me too
That sounds like Bree of Desperate Housewives.
Boomer
Tip: if the top is super cracked/ sunken, you can always turn the pavlova upside down and place the whipped cream on top! Then decorate as usual.
The crispy meringue is now the base! 😋
Nice job on the Pav! Im Australian, I have lived in the USA for 15 years, every family occasion I am asked to bring my pavlova, I use 18 egg whites, it's HUGE!! My most requested topping is, fresh strawberry and diced canned peaches with buttered raspberry sauce drizzled over. YUM!!
Amanda wow!! That sounds heavenly, omg. I’d never heard of this dessert before, but now that I watched the video and read the comments, I want try! Your version sounds amazing. 😍
what size circle for 18 eggs?
Hi, proud Kiwi here. The recipe i got from my mum always has a tablespoon or two of hot water at the end, sure to make it SUPER marshmallowy , no need to scoop out the divot in the top, it bakes up a dream and makes it soft all the way through and then it drops a little as it cools. Love your videos and you're always soo helpful with textures and extra things to look out for when baking to make it work. Keep up the fantastic work.
Hi, Love watching your videos 😊. In Australia we put the egg yolks to good use and make lemon or passion fruit curd to go with the Pavlova. We put the cream first. Then the curd and then top with fruit. Mango slices and Kiwifruit slices are my favourite. We make it on Anzac Day to commemorate the Australian New Zealand Army Corp alliance in WWI. Kiwis are like our little cousins across the ditch. We love them and vice versa.
I think Australia invented pavlovas!
@@jannagosnelllol don't let the Kiwi's hear that. There still a fight who made it first 😄
Can we make it in advance? I want to make it for Christmas market so how can I store it
@@rgrey8781 do you mean the curd or the pavlova?
@@artbyally2022 pavlova
My son, who's now 29, requests this every year for his birthday. :)...I really enjoy making this dessert, so easy and the finished product looks like something out of a bakery, can't go wrong :)
WE NEEEEDDDD A KITCHEN TOURR 😍😍😍😍
Great idea 💡
Word. We really do. This is beyond my dream kitchen. It's just utterly bananas.
I’m glad you re-did the pavlova recipe! I saw the last one from 3 years ago. I love making pavlova.
I just made french macarons for the first time today and I must say they came out about as perfect as they could for a first timer. My piping skills need some work is all
ur lucky it turned out like that
my first time was a COMPLETE disaster 😂😂
My macarons were bumpy and some were cracked. What happened?
Oh my goodness congratulations! You can not get more lucky than getting macarons right the first time, I sure as heck didnt
When I can't sleep at night I put your videos on and fall right asleep! voice is so calming and has me dreaming of all kinds of pastries!
Wow... This is amazing. I'm an Aussie living in the states and I miss pavlova. I didn't even know that history behind the pavlova which was really interesting. Thank you so much, I'll be making this soon =)
Looks like a beautiful pavlova. Australian here, my mum is the pav queen in our family and extended family. "What do you want me to bring"? she asks, "a pav" they say, "can Trish make a pav"? etc.
What John didn't give you was the warning of crust thieves. They are the children of the household often led by dad (it was in my case). Whilst the pav is cooling in the oven, vulnerable before the cream and fruit, we steal and eat the hard shell from the top and sometimes even the sides. The cracking John mentions makes perfect pieces for pinching.
Ah, pavs are delicious, you'll love them xxx
John probably constantly smells like vanilla
Kindly tell me oven temperature
😄😄
Oof I'd follow his everywhere then LOVE Vanilla espeically the smell its sooo rich😍🖤🖤 very delicate
@@Pakistanfoodtravel 1 hour and 10 minutes at 300 degrees F
make sure it is preheated
Thanks @joy
Hi John! Love pavlova! You might want to let people know that if they have a plastic food processor bowl and use it to make finer sugar, it will be permanently etched from the sugar granules "scraping" the sides. Been there....done that :)
I made your pavlova this weekend, it came out ah-mazing🥰🎉 your recipes are always reliable! Thank you!
Best recipe ever. Pavlova is tricky and can go wrong for many reasons. But, this recipe is perfect. Just follow it and pay attention to all the small details.
My granddaughter wanted this so I made one for her yesterday. To say the least it was delicious. Light airy sweetness. She decided it is better then birthday cake and wants one as often as I will make them. Guess she thinks it is her birthday everyday. Lol. Thank you for your clear directions and recipes.
MsNomitu you’re the best grandma!
I just did this AND IT WORKED!
I am notorious for failing at baking but it worked! And it tasted good! It was relatively easy as well.
Your kitchen is absolutely gorgeous! You are an excellent baker, love your channel especially because your recipes are easy to follow, and they WORK! That's always important.
I like your attitude..you r so friendly and casual...love ua recipes ...lots of love from Kenya Africa 🇰🇪
Removing the fat is important because the egg whites won't properly inflate if there's any fat.
Thank you New Zealand chef for giving us the Pavlova!
I love your demos!
One caution: you can't check on Pavlova. Don't open the oven until it's done, then don't move it until the oven has cooled completely.
I'm sure it's in his recipe on the blog. Also, he would have cooked the single serving baby Pav separately for this same reason. As he said, it needs shorter cooking time, so they can't go into the oven together.
I made this last Sunday and it turned out great. It was really easy to make and it was delicious. I topped it with chopped pistachios, cherry preserves and of course whipped cream. But now my husband has forbidden me to watch anymore of your dessert videos. LOL...keep’em coming!
Reminds me of a recipe I came across in a magazine many years ago for "Schwaum Torte". It looked soooo good I had to make it. Three layers of baked meringue. Alternating with layers of whipped cream and fresh juicy peaches. It was a masterpiece and so heavenly delicious. I haven't made it since because I was always in a hurry and it does take quite a bit of time. But, it would taste the same made like the Pavlova with a single layer of each meringue, peaches (or other ripe fruit) and whipped cream. A beautiful summertime dessert when you can obtain fresh ripe fruit.💜😋💜
I've tried something similar with a layered meringue cake - and really... Just do a Pavlova! So much easier, and it looks just as good and tastes the same.
(We can't get good peaches here in Denmark, but we have excellent strawberries during the brief season.)
I send you my love John because, you are the best and you pull it off naturally. I can see you are a very experienced home baker and you make your baking skills look professional. John please could you answer this question, how do you stop your meringue from going brown when you are baking it, that is where I am going wrong making pavlovas? xxx
I made a kiwi-only pavlova from recipe from New Zealand recipe many years ago...Perfect for a spring lunch. Can't wait to try this one!
This is one of the best videos I have ever watch, you give all the details and make it so fun. Thanks so much
I loved learning how you do the “petal effect” with the spatula. That makes it looks so gorgeous!
Can't wait to make this today! Using kiwi, mango and raspberry. YUM!
I say this everytime!!!!! GET THIS MAN TO 1M SUBSCRIBERS BC HE DESERVES IT!!!!!!! Great job John your the best. And 2nd comment 💪
yes pls how do we do that?
Do u know oven temperature and time ?
@@misakistalker share his channel with everyone you know who loves to cook/bake
@@Pakistanfoodtravel No im sorry
@Lily Bell Lee Yes that is true but if we subscribe then he will get money and he will buy more supplies and become a better baker.
These are the perfect videos to relax to, these videos take me out of reality and let me just enjoy the food!
This is a classic in Australia! We make it every Christmas, passionfruit, kiwi fruit & strawberries on top :)
May I ask… how long a head do you prepare it before it starts to get soggy?
A tip from a Kiwi, instead of fluffing around marking rings on paper, put the pav straight onto a oven to tableware plate. No worries about transferring it to the serving plate.
Wheres your vinegar? - it gives a better marshmallow.
By the way, just north of Christchurch there's a township called Rangiora and their local newspaper published the first known Pavlova recipe in the world in 1922.
I make lots of layers of this in the oven , than I layer them like a layered cake, top with strawberries and homemade cream 🥰
I do the same thing… it’s extra delicious 😋
Just made a Pavlova yesterday but filled mine with lemon curd and berries. Love whipped cream but it is just sweet on sweet. The curd gives it a nice contrast!
I am in Australia, and weather Pavlova's originated here or in NZ, doesn't matter to me, I lvove them either way. That is one awesome looking Pav, thank you John.
Hi FitAussieAngie, I am a Kiwi and I totally agree with you. We grew up on this dessert.
Am a kiwi and I don't care at all about where it originated but I, unfortunately, have some family/friends that feel way to strongly about its origins. All I care about is that pavlova tastes good with raspberries and is perfect to have at christmas.
Ah, thank you for saying that.
BLUEEEEY!! By far this seems to be the best recipe I have found and I’m bout to try it 🎉. Although I do love your recipes Preppy Kitchen ❤ like the tres leches yummm!
I heard "Welcome to Preppy Kitchen, where I John Kanell teach you how to get fat one day at a time..."
AtomicDog The funny thing is that he is not getting weight doing all those amazing and delicious desserts
@@rosalineslon6910 he just feeds it to his husband instead :P
@@rosalineslon6910 6 ji4ejejr
@@Pomagranite167 Amazing 👏👏
LMDBAJABHAAHHAHS U MADE MY DAY
Omg watched one video and I already love this channel , subscribed
I'm absolutely elated at making a perfect pavlova meringue. However, I used icing sugar instead of sugar+corn starch, and I measured the egg whites to be 150ml for the recipe. Thank you!
Thank you for that measurement . because I just bought the egg whites separately and didn’t know how much 4 eggs would be.
Aussie here - this is definitely an Aussie dessert. Those pesky Kiwis try to claim it, just like lamingtons. Good thing we love them (Kiwis that is!)
Amazing as always. My fam has been begging my to make a slightly healthy dessert and you got it. A light for our dreary world
I just admire your work 🥰
This is a staple for pretty much any Australian Christmas!!
I’m here because our household loves Bluey. IYKYK
His husband is one lucky man! I wish my husband could cook like that! Everything he makes looks gorgeous.
He said once he has a wife, I though he was single
He is gay, he has a husban a two twin sons
@@Laulki
Adopted or from a previous relationship? 🤔
@@vickyandersen8660 With a surrogate I'm pretty sure
It's 7:30 in the morning here. It feels good to start a day by looking at your proud expression and friendly smile.^^
What temp do you cook Pavlova? How long do you leave a pavlova in the oven to cool ? Can be cooked in a fan forced oven? Badawey i love you cooking!
I haven’t found what temperature to bake it at but on the website he wrote to bake it for 1hr, after baking leave it in the oven with the door shut for 1hr. Leave the pavlova in the oven with the door cracked open for 30-60mins to cool.
He is such a great! great! teacher it's easy to follow him, very detailed, funny .i love watching his videos..
FINALLY!!! I was waiting! I am going to make this recipe this weekend to impress myself 😂
Love all your videos, my favorite is the chocolate cupcakes 💕🍫
I'm from Philippines, thank you for sharing your recipe absolutely amazing super love it.
Never heard of this dessert looks amazing john !
Alexie Alvarez It is awesome.
The little vanilla dabs... he's so precious lol ❤
CRisPP ! Love the PoP ! Great Baking ! Thank you 🙏🏼 🇺🇸🇬🇷
After a completely horrific week of working at a bank during the Covid crisis.... this video washed away my stress. Thank you! PS: Every time I see that stove it breathes life into my soul.
THANKS,,, as there is no flour available in my stores,, its a great like idea, thanks and keep safe and healthy
I'm making it right now. 1.11 am!! Looks fantastic in oven
Just found this as I’m going to try to make one for Easter. Never heard of Pavlova until we saw it on Bluey (dog cartoon!) Now we have to try it!
Your kitchen is amazing!
Kia Ora John, love, love, love your recipes and I’m so glad you did the Pavalova. As a proud Kiwi (nickname for New Zealander), we grew up with this treat, so yummy. I do have to weigh in on the whole NZ / Australian issue, history tells you Australia was established as a convict colony, yeah, so by default, the kiwi story is more reliable. 🙂. (Sorry to my Aussie cousins, lol). Keep up your great videos, you are a natural teacher and master of your craft.
G'day from Oz, Kiwi cousins. Speaking of default.......De fault is with your one sided view of history. Isn't it your mob that are always proudly showing off about your fierce cannibal ancestry? Not much of a sweet tooth talent nurtured there.😛
Pavlova's are Aussie as! Just look at our toothless British ancestry.....bite the sugar feel the pain, grin and whistle through the gaps. 🤤 See ya later.
I made it twice and it turned out great!
Once I used vinegar and once cream of tartar, I preferred the vinegar as it removed the eggy smell and taste from the meringue.
I learned about Pavlova from Bluey, I wanted to see how to make it. I haven’t had gooseberries since I was a kid, I always loved them, and they would probably be delicious on this dessert. I don’t even know where to get them though.
Haha that’s why we are making this!
Lol same! We love bluey 😂
We are currently watching Bluey and this is why I googled this recipe too!
I am from NZ and have been making this desert for over 35 years. This is the best recipe I have ever used. Couple of side notes: Most recipes (including ANZAC biscuits) that NZ and Australia share seem to have been first done in Australia. The exception seems to be Pavlova. From what I have found, this one actually is a NZ one. Also they are not Kiwi's (that would be a bird) they are Kiwi Fruit. The fruit was renames in NZ after the bird. (They were known as Chinese Gooseberries before that).
Hi!!! What is the temperature for the oven? I’ve watched twice and read the recipe and I can t find it. Thank you 🥰
Preheat oven to 150C. Place pav in oven and turn down to 120C and bake for 1hr or until slightly golden. Others cook their pavs at 100C for 2hrs. Leave in oven once cooked until completely cool. This could take up to 4 hhours.
That mini pavlova from the extra meringue looks perfect ❤ How long should I bake mine so it stays soft and lovely, without turning into a crunchy surprise? By the way, I absolutely love your videos and they're always a treat to watch
Oh that looks so perfect for a nice summer dessert!
This looks amazing! And I agree, he’s the Bob Ross of baking…”it’s fine, it’s fiinnne” ❤
You need a TV show. The world needs to see your awesomeness. 😀
YES!!! 😍☀️
I made this for Christmas dessert!!! So delicious!!! I topped with whipped cream, lemon curd, raspberries, and golden berries 🥰🥰 everyone loved it!
I just love the aesthetic of your kitchen, I need more copper utensils in mine 😍
Also thank you for sharing! My mom's a baker and she specializes in cakes, but I don't think she's ever made pavlova, I want to try and make it myself to surprise her 😊
It's beautiful but so much cleaning work. D:
Stainless steel can be aesthetic too
I have made a few Pavlova. Love them and always impressive but really simple to make. I use foil to bake mine in. Mold the foil to the shape you want.
how many people are here because their kid watched Bluey? lol we watched the Pavlova episode and know I'm curious
Love the way you describe what you’re doing! So easy to follow! Thank you!
I love your Chanel! You're so funny and charismatic 😍😂
Pavlova is absolutely my fav dessert ever. Texture-wise..THE BEST. Flavorful and light. YUUUUUUM!
That pavlova would be a portion for one at my house 🤣
Used this for new years day 2022 dessert. Excellent. Your recipe mentions something about certain eggs not working? I used large eggs that were in my fridge. No problems there. I did use the vinegar wipe down for the first time though. (Previously used Mary Berry's recipe in the past which was also fine.) Happy new year.
It was totally a New Zealand invention !!
@Carol Epworth its nz
BEST instruction helped me so much with a fluffier meringue
I've never even considered I could have "snacking whipped cream" . Where have I been all my life? lol
In the “ quarentena “ you’re amazing with your Best Pavlova. recipe ... thanks a lot...
Kindly tell me oven temperature and time
I got this info from his blog: “Place your meringue into the oven preheated to 300F then immediately reduce the temperature to 250F and bake for about for 1 hr-1hr 15 minutes. The meringue will turn ever so slightly cream in color and feel dry and hard, the inside will remain soft however.”
@@amya6556 that's 148.8889 °C and 121.1111 °C for the normal people.
This was AMAZING!! So simple and soo good!! MUST TRY!
Ever since I started watchin the Great British Baking Show, I wanted to eat this 🤤🤤🤤. I might give it a try.
Btw, Thank you so much for the pancake recipe. My husband has been having them for breakfast every Sunday since you uploaded it 😂 next sunday tho, we'll have the cinnamon rolls.
Love how you did the built up side, just like I do, it holds the topping so well then. Beautiful effect your way. I tend to lay my fruit on the top of the cream but then my pavs are usually twice the size of yours to feed all the relies.
John: "Where I teach you how to make delicious homemade dishes to share with your family and friends."
Me, eating a whole pavlova by myself: Share?
Thank you for featuring the beautiful Victoria Herend plate, I am also a collector!
Oh no, I thought you would avoid the Australia/New Zealand controversy!
Either way, it the quintessential dessert for special occasions in either country. My Aunt is THE best Pav maker, with the perfect ratio of crisp crust to fluffy centre. I think she can crank them out in her sleep after making so many.
Thank you John. I made this for Christmas and it was so good. Amazing. Could not have done it without you. Your directions were perfect. Merry Christmas 🎅
Watching Bluey with my kids brought me here.
I almost bought fresh fruit today because I wanted to make a dutch fruit cake, now I'm bummed out! Would've loved to try this today. You are awesome! Thank you for sharing!
Did you say you baked the Pavlova for 40 mins only or was that for the mini? I've made the big ones so many times (I draw a 9in circle and bake for an hour at 250 degrees F) but the 2 times I tried to make minis they came out like your meringue kisses. True, the meringues will crack but I got lucky once. I made one using the flavor profile of a Banoffee (Oooh, SO GOOD!!). I couldn't believe it because I added 2 layers of whipping cream and the rest of the toppings. 😁 yep, I was smiling that big, lol. Just a suggestion. Add some lemon curd to your whipping cream. That with the fruits is so good...
Done this recipe twice now and has worked like a charm both times!!