Desertified. Making Deserts from all the snacks you knew and loved. Its half what you used to do and half something new. Like, what do you make out of Skittles? A sorbet? Oreos and M&Ms seem route one, but an M&M based cheesecake? Oreo Pastries?
For those of us pavlova eaters that live where Bluey lives ( !!) and xmas is in summer…. pavlovas are also covered in strawberry , mango ( the best) and basically summer fruit salad. Very popular on the Christmas table here.
I recently went to a holiday party and made your tiramisu icebox cake and didn't want to waste the egg whites, so I made a pavlova too! I made it with pomegranate poached pear with fresh pomegranate seeds, pistachio and a pomegranate glaze. I don't usually toot my own horn but I was impressed with myself!
A great way to use up leftover egg yolks from making pavlova is to make a batch of lemon curd. I’ve been topping my pavlova with whipped cream, fresh berries and the lemon curd from dessert person for the past couple of years.
As a longtime fan from Australia I'm so excited to see you making Pavlova! I didn't know people from other countries had even heard of it! It's so good and yours looks extra creamy :P
I've made lots of Pavlova, but I have never baked it in a pan. I just trace a circle on parchment on a cookie sheet and spoon it directly on the paper. I love it whenever you have fruit that is season. I love strawberries and blueberries.
Yes! You get more contrasting crisp edges to marshmallow centre. And I love passionfruit but it's always passionfruit and something else - strawberries, mangoes
I'm in my 40s and have literally never seen a passionfruit before. I thought those were buns on the counter!! I know so many food items these days are flavored with passionfruit but I never once thought of what one looked like. 😅 In fact, if I saw one IRL I wouldn't even know how to eat it! Thank you for teaching me more than 1 thing today. 🥰
A few things I'd add as an Australian who eats a lot of passionfruit: the ones in this video are huge, they're typically much smaller. Sweetening them shouldn't be necessary. Pulling out the 'stringy bits' DEFINITELY isn't necessary that's just wasting good fruit. And if you ever get a chance to buy them, know that a good ripe passionfruit will look wrinkly and feel heavy
@@valaryadefinitely do not eat the outside! It would be woody and unpleasant. I hope you do find a fresh passionfruit to eat, they are a bit more complex than the passionfruit flavouring with some nice sourness to make the flavour pop, and the crunch of the seeds.
Great! I'm Colombian. It's one of the countries w most diversity of fruit. We have so many varieties of passion fruit. Passion fruit juice and desserts are one of my favorite. If you live in a large city, you're likely to find MARACUYÁ AKA Passion Fruit Pulp in the frozen foods section of a Latin Supermarket. It will be packaged in flat plastic bags. I'd always thought of Pavlova as a summer dessert. I'll try it for New Years. It sounds great with Champaign. Cheers!
Australian (expert pavlova eater) here. My granny has a pretty cool recipe for the meringue that she learnt when she was a girl. 2 egg whites 1 1/2 cups castor sugar 1 tsp vinegar 1 tsp corn flour 1/2 tsp vanilla extract 4 tbsp boiling water (extremely important) Chuck everything in a bowl and then add the boiling water. The small amount of boiling water helps to dissolve the castor sugar quickly without disrupting the eggs. Whip it up until peaking. Put on tray and bake at 150C Let it cool down in the oven, otherwise it will collapse. Don't mess around with fancy toppings. Just coat in whipped cream, passionfruit pulp, strawberries, blueberries and banana slices. I have never seen a proper pavlova with creme fraiche. Don't do it!! Good job experimenting though.
Hi Claire, I am a fan from Hong Kong. I used your method to roast my turkey this year, at 160C ( I was skeptical at this temperature but now I am convinced), breast side down for the first hour before flipping it over for the next hour. Total success. I also made your meringue mushrooms to decorate my yule log. And I also made your Sausage and Leek Stuffing. ALL turned out great! Thank you thank you thank you!
Pavlova is a yearly tradition in our house for christmas. Although i love berries on top of ours. I only add some cornflour and vinegar to the sugar and egg whites to mine! I think cornflour stabilises the meringue without adding additional sweetness as its already very sweet!
Growing up my mother always used a combination of banana, strawberry, kiwi fruit and passionfruit to top her pavlova. We had it every Christmas. But my mother warned me never to make it on a rainy day because the humidity would make the meringue weep. Unfortunately Christmas in summer in the subtropics in Australia meant it was often rainy and humid.
As a lifelong T1 diabetic who also loves baking, I temper sweet things a lot with the use of tea to better suit my palette. I often add a small amount of finely ground tea leaves to meringue to allow it to have more body in the flavor other than just sugar firehose. I really love meringue crunch cakes, but I tried Pavlova recently and it was very lovely. I think I'm going to try making a strawberry rhubarb one with iron goddess of mercy green tea in the meringue and whipped cream. Very excited.
I’d resigned myself to never making meringue again but was just thinking it would look impressive to make for our Christmas dessert table. Might give it a go again! Thanks Claire!
Never had a Pav with just passionfruit, but I do think passionfruit is mandatory. When fresh passionfruit is unavailable, my family used passionfruit from a can. In my mind, the combo of strawberries, kiwi, and passionfruit we have in Australian supermarkets is the classic. I like to add some other berries and fresh nectarine (mango allergy substitute) too.
As an aussie i've always found the debate between Aus and NZ over who invented the pavlova to be super fascinating. Like, its eggs and sugar with some fruit?? Surely every society in the world has created some variation of this. That said, I am counting the days until Xmas lunch when I can have some pav for dessert
We use to have Pavlova at Christmas. My mum would make it the night before. We only used sugar not icing sugar but included white vinegar. She would put in the oven. Maybe cook it for half a hour then turn the oven off. Next day the Pavlova was taken out. Crust was like a shell with the inside soft light and marshmallowy yummy
The Australian summer Christmas pavlova tradition inspires thoughts of adapting it to the USA summer celebration of Independence Day, with red strawberries and blue blueberries on the white whipped cream and meringue for a patriotic palette!
Two days after Christmas and we’re three pavlovas in already! Most Aussie mums will tell you- let it cool completely after baking in the oven with the door cracked (we call it the wooden spoon time)!
To ensure it is baked through, you bake it then leave it in the now turned off oven overnight. I know this because my wife was screaming this at the TV. Please try this next time Claire.
Yeah, as an Aussie I’ve never quite seen a pavlova that looks quite like that. Usually it’s a bit crispier and a chewier looking inside. We also incorporate caster sugar gradually rather than confectioners. That said, Claire’s version looks delicious. I might try this method and see which I prefer.
Thank you for this, I didn't realise other countries ate Pavlova for Christmas too. In Australia we tend to have it with passionfruit, strawberries, blueberries, kiwi fruit and grapes.
YAY a new Claire video!! Love the editing And passion fruit is delicious! Whenever I visit family in SVG 🇻🇨, I always hope they are in season so I can indulge 🥰 Happy new year!
Just had Pav for Christmas Dessert! We were introduced to a new combination - a scoop of double thick (has to be double thick!) custard on the side. I would never have put it together but it’s so good. Merry Christmas from Brisbane, Australia 🇦🇺
My Mum is always the dessert maker for Xmas. Pavlova has been had on many years. But this year it's a trifle. I'm providing the ham and lobster! (In Australia)
brazilian and passionfruit enjoyer tip: when cutting passionfruit open, it's best to cut a hole somewhere on it than cutting it in half, it will spare you of the mess and waste of precious juice. cutting a hole like some kind of lid helps you take all the good stuff out with a spoon without losing a single drop of pulp!
Awwwwww thank you for making something with passionfruit! It’s my fave and so underrated/underutilized. And pavlova is the perfect canvas. Happy holidays, Claire! We ❤❤❤ you!
My mouth waters as I watch her videos. It's kind of funny. Please do more videos where you direct someone to bake something at the same that you do (like you did with your brother-in-law, the croquembouche.) I volunteer! :)
Kiwi here - never seen a pav made in a pan! I usually just plop the mixture on the middle of the tray or pipe it into a wreath shape for Christmas! I’ll have to try the pan variant! I’ve also NEVER opened the oven while it’s cookings because it usually causes it to crack and deflate. In NZ, we cook until done and leave it in the oven overnight to cool. Might be the difference between a pan and just Freeform if it! Best toppings are passionfruit, strawberries, kiwi fruit and blueberries! Don’t forget the grated chocolate too 😊
Nigella Lawson makes a great pavlova with lemon curd on top. I think she puts a bit of cornstarch in her pav to help stabilize it, in addition to lemon juice. Does confectioners sugar contain a bit of cornstarch to keep it from clumping? I think it does, but it's been awhile since I looked at the ingredients. Nigella sprinkles shaved almonds over her pav, so you get a bit of crunch and a mild almond flavor that contrasts nicely with the lemon and the pillowy pavlova base.
You can use a raspberry vinegar as the stableiser and give a nice taste. There’s so many tips to make them perfect. The best is to cook it the evening before and’s once it’s done turn the over off and leave it in. It drys out and It perfect.
You should try passion fruit and salt. Open the top of the fruit. Put in a pinch of salt and mix it with a spoon (or with your finger). Then slurp the sweet, tangy, salty goodness right from the makeshift passion fruit cup.
Hey Claire, jasmine here from Singapore. I have tried making the meringue but can I check with you, when I bake, do I use the fan mode to bake or normal oven heat top and bottom?
I tried making this recipe three times, and I could not get it to work. I followed Claire’s instructions exactly the first time. The second time, I got the meringue to stiff peaks before I added any sugar. And the third time, I doubled the cream of tartar. But no matter how slowly I added the sugar, the meringue would always deflate, and I could never get it past soft peaks. After 2 dozen eggs wasted I just decided I’m never doing this ever again for the rest of my fucking life
As we prepare for a brief holiday break, what types of videos do you most want to see in 2024?
Cooking games. For example trying to make a recipe that’s been translated into a different language. Or cooking competition between you and harris
On the road Claire & dessert people are great videos 😍also love a savory episode!
Making recipes from other cookbooks to show other authors that you support
Desertified. Making Deserts from all the snacks you knew and loved. Its half what you used to do and half something new. Like, what do you make out of Skittles? A sorbet? Oreos and M&Ms seem route one, but an M&M based cheesecake? Oreo Pastries?
Cooking challenge with siblings/cousins would be litAF
My 4 year old was just asking me to make this because she saw it on Bluey. I’m so excited this came out today.
As soon as I saw the title I looked for the comments lol BLUEY !
@@pier-ricklamontagne275 hahaha… my children are obsessed.
Never heard of pavlova before Bluey lol
She didn't want any "Edna..ednadame beans" after that episode?
For those of us pavlova eaters that live where Bluey lives ( !!) and xmas is in summer…. pavlovas are also covered in strawberry , mango ( the best) and basically summer fruit salad. Very popular on the Christmas table here.
Can I just say that it’s fun to see the editor’s attempt? You killed it too, editor!!
I would disappoint Claire so hard.
I recently went to a holiday party and made your tiramisu icebox cake and didn't want to waste the egg whites, so I made a pavlova too! I made it with pomegranate poached pear with fresh pomegranate seeds, pistachio and a pomegranate glaze. I don't usually toot my own horn but I was impressed with myself!
That sounds so good 😭😍
A great way to use up leftover egg yolks from making pavlova is to make a batch of lemon curd. I’ve been topping my pavlova with whipped cream, fresh berries and the lemon curd from dessert person for the past couple of years.
Pavlovas are super popular here in Australia at Christmas time (summer) so perfect timing on this video ❤
Legit an Aussie Christmas classic. I’m a big fan of lemon curd, mangoes, raspberries and blueberries on top. So good!!
As a longtime fan from Australia I'm so excited to see you making Pavlova! I didn't know people from other countries had even heard of it! It's so good and yours looks extra creamy :P
Most have seen it from Bluey now I think :-)
I first learned about Pavlova from Nigella Lawson's TV show. Does that date me?
We eat it quite a lot in Norway, I genuinely thought we came up with it for the longest time!
YES!! Aussie here and this is a Christmas staple here - with plenty of festive, summer fruits piled on top. YUM!
I've made lots of Pavlova, but I have never baked it in a pan. I just trace a circle on parchment on a cookie sheet and spoon it directly on the paper. I love it whenever you have fruit that is season. I love strawberries and blueberries.
Yes! You get more contrasting crisp edges to marshmallow centre. And I love passionfruit but it's always passionfruit and something else - strawberries, mangoes
I’m an Aussie and we have it with kiwi fruit, strawberries, mango and passion fruit
Yet another week when the sound editor's subtleties are bringing a smile to my face.
All the random pottery smash sound effects lol
The cat’s entrance music!
As a New Zealander this is a must for Xmas! I love it with either Kiwi fruit or strawberry 😊
This looks so good, I think I've having a Pavlovian response!
I'm in my 40s and have literally never seen a passionfruit before. I thought those were buns on the counter!! I know so many food items these days are flavored with passionfruit but I never once thought of what one looked like. 😅 In fact, if I saw one IRL I wouldn't even know how to eat it! Thank you for teaching me more than 1 thing today. 🥰
A few things I'd add as an Australian who eats a lot of passionfruit: the ones in this video are huge, they're typically much smaller. Sweetening them shouldn't be necessary. Pulling out the 'stringy bits' DEFINITELY isn't necessary that's just wasting good fruit. And if you ever get a chance to buy them, know that a good ripe passionfruit will look wrinkly and feel heavy
@@Magmafrost13 Interesting!! Do you ever eat the outside of it, or only the liquid pulpy bit and the seeds?
@@valaryadefinitely do not eat the outside! It would be woody and unpleasant. I hope you do find a fresh passionfruit to eat, they are a bit more complex than the passionfruit flavouring with some nice sourness to make the flavour pop, and the crunch of the seeds.
As an Aussie, pavlova at Christmas is a must! I just bought ingredients to make one, so I will try your recipe for sure 😊
Great! I'm Colombian. It's one of the countries w most diversity of fruit. We have so many varieties of passion fruit. Passion fruit juice and desserts are one of my favorite.
If you live in a large city, you're likely to find MARACUYÁ AKA Passion Fruit Pulp in the frozen foods section of a Latin Supermarket. It will be packaged in flat plastic bags.
I'd always thought of Pavlova as a summer dessert. I'll try it for New Years. It sounds great with Champaign. Cheers!
What a fun addition the editors attempt is! Also-speaking of merengue, u made the chocolate wave cake from Dessert Person and it was a huge hit!
Those passionfruit look amazing.
Also love seeing some Aussie/Kiwi Christmas traditions!
I've always cooled meringue by keeping it in the oven with the door open. So it ensures it really dries out.
I was told to do that so it doesn't cool too fast and crack
Here in Australia, a combination I often see in banana, passion fruit and strawberries. Delicious
The Opening has some Bee and Puppycat vibes. Love this. This looks so much calmer than makin kit kats. And thats just really nice to see lol
Australian (expert pavlova eater) here.
My granny has a pretty cool recipe for the meringue that she learnt when she was a girl.
2 egg whites
1 1/2 cups castor sugar
1 tsp vinegar
1 tsp corn flour
1/2 tsp vanilla extract
4 tbsp boiling water (extremely important)
Chuck everything in a bowl and then add the boiling water.
The small amount of boiling water helps to dissolve the castor sugar quickly without disrupting the eggs.
Whip it up until peaking.
Put on tray and bake at 150C
Let it cool down in the oven, otherwise it will collapse.
Don't mess around with fancy toppings.
Just coat in whipped cream, passionfruit pulp, strawberries, blueberries and banana slices.
I have never seen a proper pavlova with creme fraiche. Don't do it!!
Good job experimenting though.
That’s an insane amount of sugar lol
Thanks for the recipe 😊
@@darthorion4197 super easy hey. Enjoy!
Hi Claire, I am a fan from Hong Kong. I used your method to roast my turkey this year, at 160C ( I was skeptical at this temperature but now I am convinced), breast side down for the first hour before flipping it over for the next hour. Total success. I also made your meringue mushrooms to decorate my yule log. And I also made your Sausage and Leek Stuffing. ALL turned out great! Thank you thank you thank you!
Pavlova is a yearly tradition in our house for christmas. Although i love berries on top of ours. I only add some cornflour and vinegar to the sugar and egg whites to mine! I think cornflour stabilises the meringue without adding additional sweetness as its already very sweet!
Growing up my mother always used a combination of banana, strawberry, kiwi fruit and passionfruit to top her pavlova. We had it every Christmas. But my mother warned me never to make it on a rainy day because the humidity would make the meringue weep. Unfortunately Christmas in summer in the subtropics in Australia meant it was often rainy and humid.
It was raining here in Auckland NZ yesterday and I definitely found your mum's warning to be true 😅
@@keirajones5062 oh dear 😬. I would still eat it 🤣
We usually fold in a bit of cornflour and vinegar at the end to give it that marshmallow interior!
Most powdered sugar in the US has corn starch, so this recipe likely has a bit of it too :)
I get SO HAPPY when I hear Felix’s music fade in!
I live in Trinidad where it is grown. Every time I see them I buy, scoop out the pulp and freeze it. It make a lovely curd!!!!!
Vinnie, Cal & Hal ~ the fun you had with the sound effects (sink, cat stroll, Claire munching seeds) was appreciated. thank you!
Never thought I'd see a pav on here! The best topping though is mixed berries and a little bit of whipped cream :)
As a lifelong T1 diabetic who also loves baking, I temper sweet things a lot with the use of tea to better suit my palette. I often add a small amount of finely ground tea leaves to meringue to allow it to have more body in the flavor other than just sugar firehose. I really love meringue crunch cakes, but I tried Pavlova recently and it was very lovely. I think I'm going to try making a strawberry rhubarb one with iron goddess of mercy green tea in the meringue and whipped cream. Very excited.
I’d resigned myself to never making meringue again but was just thinking it would look impressive to make for our Christmas dessert table. Might give it a go again! Thanks Claire!
I'm Australian and my nan would always just make fruit salad and put on top 🤤 so yummy.
Never had a Pav with just passionfruit, but I do think passionfruit is mandatory. When fresh passionfruit is unavailable, my family used passionfruit from a can.
In my mind, the combo of strawberries, kiwi, and passionfruit we have in Australian supermarkets is the classic.
I like to add some other berries and fresh nectarine (mango allergy substitute) too.
As an aussie i've always found the debate between Aus and NZ over who invented the pavlova to be super fascinating. Like, its eggs and sugar with some fruit?? Surely every society in the world has created some variation of this. That said, I am counting the days until Xmas lunch when I can have some pav for dessert
kiwi in LA here to say it’s *new zealand’s* national dessert! and my favourite. aussies know it is too lol
We always top with kiwifruit here in New Zealand! A Christmas classic
We use to have Pavlova at Christmas. My mum would make it the night before. We only used sugar not icing sugar but included white vinegar. She would put in the oven. Maybe cook it for half a hour then turn the oven off. Next day the Pavlova was taken out. Crust was like a shell with the inside soft light and marshmallowy yummy
The Australian summer Christmas pavlova tradition inspires thoughts of adapting it to the USA summer celebration of Independence Day, with red strawberries and blue blueberries on the white whipped cream and meringue for a patriotic palette!
Two days after Christmas and we’re three pavlovas in already! Most Aussie mums will tell you- let it cool completely after baking in the oven with the door cracked (we call it the wooden spoon time)!
To ensure it is baked through, you bake it then leave it in the now turned off oven overnight. I know this because my wife was screaming this at the TV. Please try this next time Claire.
Yeah, as an Aussie I’ve never quite seen a pavlova that looks quite like that. Usually it’s a bit crispier and a chewier looking inside. We also incorporate caster sugar gradually rather than confectioners. That said, Claire’s version looks delicious. I might try this method and see which I prefer.
I also put mine right onto parchment on a baking sheet. I wonder if the pan affects things.
Thank you for this, I didn't realise other countries ate Pavlova for Christmas too. In Australia we tend to have it with passionfruit, strawberries, blueberries, kiwi fruit and grapes.
Same in NZ, our family always has it with strawberries :-)
I’m an Aussie, a pav is a childhood favourite for Christmas 🎄🎄🎄
Looks awesome! Would love to see you make an authentic Black Forrest Cake in 2024.
Pavlovas are an Aussie icon but even I am not sure where it originated and I’m Australian. It’s very confusing but all I know is that I love it 😻
such an Aussie christmas classic! strawberry, kiwi fruit and passionfruit is my fave combo
YAY a new Claire video!!
Love the editing
And passion fruit is delicious! Whenever I visit family in SVG 🇻🇨, I always hope they are in season so I can indulge 🥰
Happy new year!
I am doing a berry mix with mint, looking Christmas for Christmas, summer food in Australia is at it's best right now.
Just had Pav for Christmas Dessert! We were introduced to a new combination - a scoop of double thick (has to be double thick!) custard on the side. I would never have put it together but it’s so good. Merry Christmas from Brisbane, Australia 🇦🇺
Love the editor’s attempt!!!!!
Happy Holidays Everyone!!!! Happy New Year’s 🎉!
My Mum is always the dessert maker for Xmas. Pavlova has been had on many years. But this year it's a trifle. I'm providing the ham and lobster! (In Australia)
brazilian and passionfruit enjoyer tip: when cutting passionfruit open, it's best to cut a hole somewhere on it than cutting it in half, it will spare you of the mess and waste of precious juice. cutting a hole like some kind of lid helps you take all the good stuff out with a spoon without losing a single drop of pulp!
Awwwwww thank you for making something with passionfruit! It’s my fave and so underrated/underutilized. And pavlova is the perfect canvas. Happy holidays, Claire! We ❤❤❤ you!
Love those editor's attempts!
me too!
Ha ha With Felix all I could hear in my head was "You shall not pass!!"
Blows my mind you would "sweeten" passionfruit! Americans can add sugar to anything haha.
I would do that too but I always sugar my grapefruit as well haha
I never had to add sugar to passionfruit. Love them and yes I have grown them. They are easy to grow and I find them sweet
This is perfect! My daughter wants pavlova for her birthday Friday (thanks bluey) and I needed the step by step provided in this video!
Oh yes...Breakfast Lunch and Dinner...any holiday
Always for breakfast on Boxing Day
I’ve read that it was made in honour of Russian ballerina Anna Pavlova in 1920s but, yes, the origin is disputed between Australia and NZ 🤷🏼♀️
Also! Love you and your videos! We never miss one ❤
Your videos always calm me down, keep being a TH-cam Claire! Happy holidays!
My mouth waters as I watch her videos. It's kind of funny. Please do more videos where you direct someone to bake something at the same that you do (like you did with your brother-in-law, the croquembouche.) I volunteer! :)
Merry Christmas Claire, Harris and all the crew!!!
I love your videos. Please post a step-by-step instructions for this recipe. Thank you again!
Passion fruit is the best! Merry Christmas and happy new year!
Here in Texas a smaller variety of passionfruit grows wild and are very sweet. I'll have to make your pavlova when the fruit is ripe next September.
Made this just a couple weeks ago for my daughters birthday! It’s was so good!!! And now I know why it didn’t stay as form is I wanted!
Kiwi here - never seen a pav made in a pan! I usually just plop the mixture on the middle of the tray or pipe it into a wreath shape for Christmas! I’ll have to try the pan variant! I’ve also NEVER opened the oven while it’s cookings because it usually causes it to crack and deflate. In NZ, we cook until done and leave it in the oven overnight to cool. Might be the difference between a pan and just Freeform if it!
Best toppings are passionfruit, strawberries, kiwi fruit and blueberries! Don’t forget the grated chocolate too 😊
Nigella Lawson makes a great pavlova with lemon curd on top. I think she puts a bit of cornstarch in her pav to help stabilize it, in addition to lemon juice. Does confectioners sugar contain a bit of cornstarch to keep it from clumping? I think it does, but it's been awhile since I looked at the ingredients.
Nigella sprinkles shaved almonds over her pav, so you get a bit of crunch and a mild almond flavor that contrasts nicely with the lemon and the pillowy pavlova base.
You can use a raspberry vinegar as the stableiser and give a nice taste. There’s so many tips to make them perfect. The best is to cook it the evening before and’s once it’s done turn the over off and leave it in. It drys out and It perfect.
Passion Fruit is one of the most delicious flavors, period.
If you cut the top off of the passion fruit like a soft boiled egg instead of cutting it directly in half it won’t spill everywhere.
Great work. I like your understanding of how complex a meringue can be
I just love that the cat has its own theme music! 😂 Also, I am definitely making this for Good Friday Brunch! Yum! ❤
We put every fruit except passionfruit because I'm allergic to it! Pavlova is a family favorite. You make it look so easy! I might give it a go....
You should try passion fruit and salt. Open the top of the fruit. Put in a pinch of salt and mix it with a spoon (or with your finger). Then slurp the sweet, tangy, salty goodness right from the makeshift passion fruit cup.
I've been seeing pavlovas in my socials and now a recipe from Claire 😂 well I think I have to try it then
It’s always a good day when Claire uploads
Here in the caribbean passion fruit juice is very common, you'd love it.
Babe, wake up. Claire posted
My absolute fav thing ever
Oooo I have egg whites I need to use ❤❤
Thank You! I have been hoping you would demonstrate making Pavlova as well as meringue cookies. ❤
Can you use the same recipe for individual Pavlova?
Happy Holidays ! 🫕🥂
Thank you claire! I had no idea this was even a thing. 😊
pavlova is the best for christmas ahhh
ur cat is my fav guest appearance in all of ur videos
thank you for this holiday gift you wonderful angel
The first Pavlova recipe appeared in New Zealand in 1927. As much as Australia would like to claim it it's as Kiwi as Peter Jackson.
This looks amazing. Could it be made with sugar substitutes for diabetics?
Happy Holidays Claire and team ( including cats ).
Thanks for the food fun.
Hey Claire, jasmine here from Singapore. I have tried making the meringue but can I check with you, when I bake, do I use the fan mode to bake or normal oven heat top and bottom?
Baked in a springform pan. Genius.
I tried making this recipe three times, and I could not get it to work. I followed Claire’s instructions exactly the first time. The second time, I got the meringue to stiff peaks before I added any sugar. And the third time, I doubled the cream of tartar. But no matter how slowly I added the sugar, the meringue would always deflate, and I could never get it past soft peaks.
After 2 dozen eggs wasted I just decided I’m never doing this ever again for the rest of my fucking life
I didn't know it was a Australia/New Zealand dessert we have it all the time in Scotland.
New Zealand always
Pavlova are from New Zealand, full-stop
There actually is no debate, pav was invented in Aotearoa New Zealand
Thanks Claire. Today I learned that Australia and New Zealand are different countries /s