Perfect Pavlova Recipe
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- This classic Pavlova is simply delicious! Named after the iconic Russian ballerina Anna Pavlova, this light-as-air meringue dessert is a gorgeous centerpiece for any dinner party. Baked meringue with a crisp, crackly outer shell housing the softest, marshmallowy center. Top that with a mountain of luscious whipped cream and a vibrant array of fresh fruits, a drizzle of lemon curd if desired, and you’ve got yourself not just a dessert, but a full sensory experience!
RECIPE: preppykitchen....
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Your background as a teacher is one of the reasons why you are fantastic at explaining what you're doing. Very thorough, entertaining, and 4.54M people agree, John Kanell is a baking hero!
I agree wholeheartedly 👍🏻 he’s amazing ❤
I know, I love how he explains why we are doing something or using an ingredient. I always shy away from making meringue but he makes seem much easier! I've always wanted to try pavlova, and I think I will this summer!
Yes bc I’ve been baking really good since I started looking for recipes on his channel
Pastry chef tip: whenever making meringue for pavlova, whip it to soft peaks instead of stiff peaks. It’s a bit counterintuitive, but it works because if you whip it to soft peaks, the air bubbles will still have space to “grow” within the meringue structure in the oven without collapsing it. Whipping to stiff peaks will make the air bubbles “pop” with the oven heat and the result will be a less airy, more dense meringue
Oh, great tip. Thanks for sharing😄
Brilliant! What about vinegar instead of cream of tartar to stabilize?
Thank you
@@VoxUrania use lemon juice, it’s acidic and it makes the meringue super shiny. half to one teaspoon every 200 grams of eggs whites
I made a frozen dessert once using a meringue like this. I piped two circles, the same size he used. I baked them.
I put somewhat softened vanilla ice cream around the inside of one circle leaving the center opened. In the center I put in raspberry sorbet. I put the other circle on top and put it in the freezer. As you know you have to work fast.
After it was set up I put whipped cream around the sides and top, made it look fancy. And topped it with some raspberries.
It's a great summer dessert. For one thing I made the meringue circles the night before.
1 year ago,the 1st time i tried to make Pavlova it took me like 4-5 tries. Dont worry if you fail trying
“Failed” meringue is just fine in an Eton mess.
@@phil2u48 I didnt know Eton Mess (i just checked). Then i didnt fail at first on Pavlova, i nailed Eton Mess :D
Now lets get serious:, its a great option if your Pavlova meringue its perfect, i 100% sure that people love Eton Mess. Thank you
LOL--me, too. I tried it out with about 3 different recipes before I found one that worked for me. (and probably how I was beating it, too).
@@hannahm7373 How do I bake it? From the top or the bottom?
Pavlova has been on my to do list for about 30 years.
Did you make it?? I've eaten so much pavlova but I no longer live near my friend who makes it so I want to try
Pavlova is a Christmas favourite in Australia. Great with strawberries, bananas, mango, passion fruit, raspberries, add chocolate etc. yum❤
Try a black pepper and rosewater-meringue with fresh strawberries macerated in passionfruit-juice on top ❤️🙏🏻
That sounds very good!
That sounds delish! can you please suggest amounts?
@@earthstar2493 It all depends on how big your Pavlova is. I personally would err on the side of caution. 1/4 teaspoon of each. Rose water is very strong. In an instant you can overdo it.
@@earthstar2493 The recipe I’m using calls for 6 eggwhites, 1 3/4 cups of superfine sugar, 2 1/2 teaspoons cornstarch, 2 teaspoons of white vinegar, 1/4 teaspoon ground black pepper and 1/2 teaspoon of rosewater
Start with eggwhites and sugar only - one scoop of sugar at a time, same method as John’s above - and when you have stiff peaks, gently fold in the rest until thoroughly mixed in. I always add some vanilla too at this stage.
Preheat at 350, but when you place the meringue in the oven, lower it to 300 F and bake for one hour. Same cooling process as John.
Macerate your strawberries in the juice of 3 passionfruit and 2 teaspoons of sugar before you whip the cream. When building up, scoop the strawberries on the whipped cream; juice and all.
This recipe has been a hit for many years in my household ❤
Pavlova is my family’s favorite dessert. They ask for it at every holiday. And I’m glad you made this today because most people don’t know what it is and it’s delicious!
It's really good and can be made very festive.
It’s definitely an invention from Aotearoa New Zealand, adopted by Australians as their own (it happens quite often with successful Kiwi things… maybe because Australia wanted NZ to become a state there upon Federation, and NZ roundly rejected that proposal!).
Pavlova with strawberries and Kiwifruit as toppings is the classic form
it is from New Zealand im also from new zealand i agree
As an Australian, I politely disagree. You can keep Crowe and Phar Lap but Pavlova is ours.
@@unrulymisskittenyou’re wrong. Lamingtons are Australian, pavlova is from New Zealand. As are Phar Lap, Russell Crowe, Keith Urban, and many other things
It's a kiwi dessert. I agree as I'm a kiwi
Who cares where it came from, it’s delicious
I first had pavlova in New Zealand and fell in love with it. Mary Berry had a recipe where she used the yolks to make lemon curd to go on top of the pavlova, too. I don't think it's traditional, but it is a very yummy addition.
All I see is bluey 🤣 someone tell me I’m not alone
That’s exactly what I thought of too! Love Bluey 😊
Not alone!
Thats exactly why i started making Pavlovas 1 year ago 😂
Bonjur la disco tech
100%.
I like crispy crunchy chewy pavlova. I'm from New Zealand so thats a favorite dessert here for decades. I also like the rolled one with coconut.
I made this for my BFF last week for her birthday and she loved it! (And so did I!) I have been craving it ever since and am going to make it again this weekend. Thank you so much!
Always come back to this recipe! So good. Thanks again!
Yay! NZ traditional Christmas dessert! ❤
Australian here. As soon as I saw you were doing pavlova, I wondered if you were going to mention the controversy! I understand that it's originally Aotearoa's but adopted by Australia. A Kiwi chef told me that the desired texture is different between the two. I think the Kiwi one should be more fluffy inside, and the Aussie one more chewy. Happy to be corrected though!
There's really no difference between Aussie and Kiwi pavlovas. The chewy versus marshmallowy thing is really a personal choice; some like it denser and chewier, but a proper pavlova should be light and marshmallow-like. The evidence that the pav originated in NZ is pretty shaky. There are several early published NZ recipes for a meringue-like dessert topped with fruit but a) most are clearly for a harder meringue shell or a sandwich of two meringues and b) most were not called "Pavlova". The earliest recipe to be called "Pavlova" AND be clearly designed to be light and marshmallow-like comes from Western Australian chef Bert Sachse at Perth's Esplanade Hotel in 1935. It's telling that the origins for the WA version are precise and verifiable, whereas the NZ claims are somewhat murky.
@@joshdrayton1230 Thank you! Of course, the most important thing is that they are delicious and should be consumed whenever possible!
I made this for my family using your instructions and they loved it!!! Thank you
Ooooooo! That looks *so* pretty! This is the *perfect* spring/summer desert! And I love, love, *love* the added lemon curd! Yum!!!
Every time I see a beautiful fluffy Pavlova but I always think of my good friend Saul, who's this wonderful and glamorous French man I know. ❤❤❤
I just made a pavlova today. It turned out really good. The berries contrast with all that sweetness. Thanks for the recipe John.
I made this today, which is very humid and rainy. I left it in the oven for most of day... its perfect! Thank you so much for the recipe and all your tips.
Run the back of the parchment paper under the cold tap before placing it on the baking sheet. Another classic NZ topping is mint and pineapple.
I was just looking for this recipe yesterday for my daughter’s Bluey birthday party in September. THANKSSSS
You are very easy to watch!, love your recipes and a dash of humour!
I never clicked so quickly and enthusiastically❤
I’m making one this week in fact. So satisfying to make!
I'm soooo excited to try this out for my soon to be 4 years old who wants so bad a pavlova after Bluey's episode 😂
The first frosting I make for a cake, home economics extra credit was a white, egg white based recipe. I followed the cook book directions. no pictures, and applied the marshmallowy textured frosting. I dipped, I swooped, and I swirled the concoction to my satisfaction. It was quite the looker, tall. and proud on the cake plate. Imagine my bewilderment when returning to the cake several hours later only to find just the cake layers remained. The cooked frosting had dissolved into nothing! That's why I appreciate the explanation of each step taken in your videos. The desired result, how to achieve it, and failure to correctly follow directions is explained.
Beautiful cake. Great for Mother’s Day 🌺
A symphony for the senses 😍❣️😍
if you're looking for a recipe and dont know which one to pick for pavlova, choose this one! it is so good :) I ended up buying some mint and it gave it a different but really good taste.
This looks so delicious *and* beautiful! Thanks for sharing!
As a New Zealander I appreciate your shoutout to the Pav ❤. I’m just glad you didn’t solely say it’s aussie haha 😆 that was very well done 😂
Dude, you’re killing me 😊 I made your strawberry shortcake two days ago, what a hit! I’ve got to make this for an outdoor gathering I’m having, the weather is hot here now and this looks perfect. I’m sure it will be amazing, everything you’ve taught me thus far has been out of this world ❤
I salivate every time I see this recipe!
Noo way. Was just watching your video from 4 years ago cause I plan on making a Pavlova for my family tomorrow and now this video popped up. Thanks a lot!
I love the way that you detail how things can get screwed up.
You just don't find these critical essentials in other content.
I like how you whisper certain things that you are saying. Very cute!!
After this video I did it in one try only! Thank youu! You’re amazingggg
Hi John I noticed you are missing a pesto recipe, I was searching quite thoroughly for one from you. Anyone who would like an amazing pesto recipe I invite you to like this comment 😊
Anyone notice how beautifully those blue bowls made his book in the background pop?!?! ❤
This reminds me of the episode Pavlova on BLUEY 🤣😂♥️ best 8min of my life
I have never had a pavlova. This makes me want one. ❤
Hey, John! Could you possibly make a video talking about substitutes for butter in baking? Like for example, which substitutes are more suitable for what kind of recipes and maybe point out the ones in which you absolutely CAN'T replace butter for anything else?
Butter is very expensive where I live and there's many recipes that call for a lot of it, specially the ones with chocolate (my favorites 😢) and most frostings.
Love your videos! Will definitely be trying this one ❤
Yummy! Love all your recipes!
Yay! Thank you!
Just chuckled at "the peakiest peak to ever peak!" That was a good peak! 😅
I make double batches and make individual pavlovas. Best dessert!
Shoutout bluey!!
😮
I kind of really want to try this and also am terrified of making this. It looks like an amazing summer treat!
A traditional Christmas dessert in Aus and NZ! But I’ll eat it any time of year!
Literally my kryptonite of desserts 😋 and yet I've always been intimidated to make it, but now I will try thanks to John 😂
@ jhon love your videos they are very helpful. I love how you explain the detail on what ifs and what nots.
Please Next up Croissants 😊
Your the only one I can count on.
Is anyone here because of bluey?
I thought I was the only one 😂😂😂
Literally sent a video link to my wife with a message “Pavlova?” 😂
Me
Bonjour?
Yep
When I first came to Australia I saw this in a cafe window. It was covered in cream and grated chocolate. I asked what it was and the lady told me. She said try it.
It was mint-flavored chocolate. I though it was wonderful.
I was also given several years later a copy a O
PERTH chef recipe from the 1920’sand it was cooked in a cake tin.
So when I am home in Canada if I have access to a kitchen I make it for them.
John: mentions humidity
me: *cries in Florida*
Same, but Georgia. 😭
The answer is New Zealand as the recipe was first published in a NZ cookbook in 1926. Aussie version was a jelly based. If you know anything about Australia they steel everything .
I've never had the courage to make pavlova. I might now.
You can do it!
I think you'll have a lot of fun with it. just choose a dry day!
Even if it *were* to be less than perfect, by following John's delicious recipe, you'll end up with something *amazing*! (And if it's a disaster, you'll do better next time! 😊❤) Either way, you're *not* going to get to eat a piece of heaven if you don't try! 🤗
Living in a tropical country, then I am terrified
I too .. I have will as well
Thank you for making my kids really birthday possible😂🎉
I really want to try it eversince seeing it on Bluey, it looks amazing!
I made this today. It wasn't pretty (some of the meringue cracked away from the sides) but it tasted amazing! I'm going to make this again soon.
Beautiful dessert!!
Hahahaha, that had to have been the cutest line, "the peakiest peak that ever peaked" loved the humor!
What a coincidence! I just watched the Pavlova Bluey episode. Now I know how to make Pavlova! 😃
Sorry John, but that wouldn't pass in NZ or Australia. Needs to be thicker and fluffier
I want to try that 😀 so badly looks sooo yummy 🤤🤤 thank you for sharing
My dog loves this.
🇺🇸 🇨🇷 Hi there! Thanks.
Love Pavs. Been wanting to make one for some time. Now I definetely will. ❤
Passionfruit pulp is a must as it’s nice and tart to balance out the sweet! Looked great though, and I’m team Australia.
Delicious my friend 🧡 wow many thanks God bless your family much appreciated
I love having that!
Thanks !!!
Every time I show my mom one of your videos she always says you talk too much something along the lines of his telling his whole life story. But your recipes are yummy 😋
I've been wanting to make this for my kids after we learned about it on Bluey
Nice! I cannnnnot wait to try this. What a fun new texture
Loved the video!
I am curious about something though, do you think it would be possible to make a sugar-free meringue? Using, say, erythritol or stevia ? I was recently diagnosed with diabetes and I fear regular meringue are a thing lf the past for me
*U r really amazing Chef Proffesor*
I have to do this for my daughter, loved the video what sugar did you used with the whipped cream. Tysm for sharing
That looks SO decadent!
This looks amazing and I can't wait to make it!
Nothing better than a Pav at Chrissy lunch 🤤
I separate eggs like this too. Clean hands obviously, but you want them "covered" in egg white. Reason being your dry hands are more likely to tear the yolk.
Hi .... the Pavlova is for sure a NZ dessert! A very Christmas tradition!
Thank you❤
That looks absolutely delish 😋 ❤❤❤
I recently made your lemon curd and delicious! So from there I made your pavlova and it turned out perfectly. I didn't need the pavlova straight away so I froze it. Now we have dinner guests and I have defrosted the pavlova, but now the crust is soft. Is there any way to make it crusty again? I have whipped cream and added some lemons curd for the filling, with kiwifruit to decorate with. As an Australian, pavlova is an iconic dessert and your recipe is the best!
Pavlovas are my favorite! Love your instruction here.
That’s the one…leave in the over overnight, never fails. And yes, New Zealand claims it as its own.
New Zealand may like to claim it, but it is definitely Australian.
@@derekc4503 it shall always remain contentious. As long as they are prepared properly they shall always taste the best.
I have to say amazing perfection are the perfect adjectives to use when describing this pavlova!! I have never made one (intimidating) but watching you step by step it feels as if I could maybe make one myself!!! The mile high piling of lovely fresh fruits on top sold me, wow is all I can possibly say lol
I have to say you make things seem so easy and the step by step instructions put it all into easy perspective, it makes the average cook feel as if anything is possible in the kitchen.
Many thanks for sharing these videos with us, I thoroughly enjoy each and every one of them.
Waiting with baited breath for the next one….well maybe a bit,of an exaggeration lol but excited none the less lol
Have a wonderful weekend John Brian, Laughlan and George 🩷
🩷 Tina 🩷
wow
nice recipe
thanks for sharing
look delicious
Pavlovas are the best! I think we need to a Pavlova on top of a cheesecake!!!
My favorite dessert
Thanks Bluey, I'm having birthday Pavlova ❤🎉
Looks yummy!
There is a dessert called a Spanische Windtorte (en.wikipedia.org/wiki/Spanische_Windtorte) that is basically a hollow Pavlova filled with chantillí crème and fresh berries. I love it
Pls pls make a hello dolly I just tried it and it’s so goodddd please John
I just pre ordered your upcoming book! PLEASE make a rainbow bundt cake tutorial video 🥺
Australia 🇦🇺 … obviously ❤❤❤❤
My favorite dessert!
Never clicked so fast just the see where he said it was from haha
In Colombia, we call it “merengón” and people used to sell it on the sides of the rural roads out of the back of their cars.
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.
so pretty and looks delicious
That looks so delicious ! 👍🥰👍😋😋😋😋😋
Okay, I must know who's eating all of these desserts, because it's clearly not you, lol. You're so fit!! I have always avoided learning to bake because of the strain on my waistline, but since subscribing to your channel, that's going to have to change! These recipes are all so amazing looking!