As an Aussie, we are the masters of a good Pav! A hot tip.... Once the cooking time is up, turn the oven off but slightly open the oven door and leave the pavlova to cool gently and gradually. It can take an hour or two but it stops the pav from collapsing and helps retain the moisture. Try it! I promise you won't be disappointed.

@rachkate76

8 жыл бұрын

Yup.

@kapilprasannaa

6 жыл бұрын

Melanie Huggett no one else, other than an Aussie, in the whole wide world thinks that Aussies are the masters of 'the Pav'.

@loveskinas3352

6 жыл бұрын

As a kiwi-which is the ACTUAL birthplace of pavlova-although you Aussies try to claim that too WE are the legit masters of making the best pavlovas! We make them so they are nice and high with just the right amount of cloudy marshmallow insides and crispy outer shell! not a sunken frisbee like disc like this one! The secret is.....ours and ours alone to know!

@eman83a

5 жыл бұрын

I adore this Aussie vs kiwi rivalry.

@rottweilerexpress

5 жыл бұрын

Melanie Huggett So after baking my meringue, I followed everything, turned off the oven, cooled the meringue while inside and left the door open, the meringue still sitting on parchment paper. It had a firm exterior, took it out of the oven and when I tried to remove the parchment underneath, the meringue starts to fall apart and some parts of it are like oozing with liquid. Then after topping it with whipped cream it kind of lost it's hard/firm exterior. My whole meringue turned into like a big moist marshmallow. What did I do wrong? thanks for any advice.

I just love how you explain the science behind the baking 💕

Anna Olson , you are so talented , i can watch your videos all day, i tried some of your recipes and turned out amazing, thank you.

that looks lovely.

You cook a lot like I do only you are so professional ... I am a basic home cook but desserts are my specialty love you channel Anna xox

Classic Australian Christmas dessert

I am going to watch the bird’s nest video then I will watch this again. How fun, I feel like I am back in school. I love how you explain the chemistry of baking. Thank you Professor.

THANKS SO MUCH COMPLETE INSTRUCTIONS WILL BE MAKING THIS SOON🤗🤗🤗👍💯💐

Looks yummy 😋 thanks 😉

Gosh that looks so delicious.

man, this really look so delicious i want to try it

in the early years of this century, I used to watch Sugar on the Food Network Canada. While I appreciated your technique and explanations, I found you were not a natural presence in front of the camera. Now your warm personality shines through. Like a fine wine, you have really improved over the years!

what's your opinion of using vinegar v. cream of tartar?

thank you, great vid

No comment just you're the queen of pastery chef

I like her she is like a scientist in the kitchen!

@ohyum

4 жыл бұрын

That's a great way of describing Anna, thank you!

Hi the Chef Anna please help me with the right temperature in baking pavlova in the gas oven. Thank you so much 😊

Obrigada pela partilha 🇵🇹

any different is the cream of tartar is add during the whipping of the egg white and add at the end?

If I wanted to make a larger pavlova, do I double the amount of ingredients and cooking time?

Can we bake it in an 8 inch pan instead? Are u using top n bottom heat? Tks

I remember when this uses to be called Schaum torte. Used to love it with ice cream and hot fudge sauce.

thank you 😃 u re so beauty :3

What could you use instead of corn starch

Me gusta en Español

I forwarded some. kept rewinding, how is beating whites left out? and cutting into cake?

How many grams of sugar do you mean in a cup

A sunken frisbee indeed!

Ok, Anna, I made Tiramisu, your recipe, I made Creme Caramel, your recipe. Today I made Pavlova, your recipe, brilliant, total success, what next?

Egg whites 👩‍🔧 Cream of tarter 👭 Cornstarch 👩‍🦳 Vanilla extract 👯 Bake the pavalova for about 60-90 minutes 🌰 Lemon zest 👰 Lemon juice 🥃 Sugar 🕴️ Vanilla extract 🏵️

👍👍👍

If i substitute with brown sugar will it make any differences?

what do you do with the egg yolks?

@JohnMiller-yr2qq

3 жыл бұрын

Use them in another recipe like custard

@stevesutton9444

2 жыл бұрын

I keep them for an omelet for breakfast

Queen of tartar ??? I neva seen this ingredient from other pavlova recipe

Can i reduce the sugar in half?

@ohyum

6 жыл бұрын

Sugar in this recipe is very important to the structure and end result. By removing 1/2 the sugar you will have a crisper pavlova and would be hard to cut. But it can be done.

@Wingie712

6 жыл бұрын

Thank you so much for the advice Anna.

Where do you get fresh Passion fruit in Canada Anna?

@stevesutton9444

2 жыл бұрын

From passion fruit?

@LifebytheBowRiver

2 жыл бұрын

@@stevesutton9444 yes because they grow from coast to coast...easy peasy!

@stevesutton9444

2 жыл бұрын

@@LifebytheBowRiver I'll send you some seeds

How many people can eat from this Paloa?

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.

Sugar Cream of tartar, Cornstarch Vanilla Bake it 175 deegers for 15 to 90 mins Whipped cream Lemon Zest Lemon juice Sugar Vanilla, Passion fruit Sperad on the

@harrietttyrrell988

3 жыл бұрын

You can use white wine vinegar or lemon juice instead of cream of tartar

you're a smart and beautiful

トーク蜜えぱハジマリの唄きっと 鋳あせないで 今つ僕を 誘えてる 2x

Für Leser aus dem deutschen Sprachraum: cream of tartar ist Weinsteinbackpulver 🙈🤣! Da wäre ich im Leben nie draufgekommen, wenn ich nicht Dr Google hätte fragen können 😂!

As a baker, I'm really annoyed by the fact that the topping cream is separated. D:

@stevesutton9444

2 жыл бұрын

Why do you think it separated? I presume you meant yours and not hers. This happened to me once as well. I ended up with butter and whey. I found out that the room was too hot and the humidity was too high, I live in Thailand. Now I always cook with the aircon on for at least half an hour before I start.

Look so good!.....sad that this video is not for beginners =(.....the recipe probably is, but the way is explain it is not =\

I'm confused. I thought we weren't supposed to use sugar in the whipped cream.

@mariamtee

Ай бұрын

You don’t

Jarrive pas à faire cuire la meringue .je l'ai reussie une seule fois

no hay en español 🙄

Actually no you don't need cornflour or starch. I don't like the taste or feel of it in Pavlova. My mum would put the Pavlova in the oven medium to hot heat. Turn the oven off and leave it in overnight. No opening of the oven door until morning. The other thing we found important was beating the sugar. It had to be dissolved but care needed not to overbeat. For us the Pavlova was lightly coloured not brown or white just a slight colour. If everything went well you had a lovely crust not too crunchy and soft marshmallow inside. Yummy

That Pav is flat. Might I refer everyone to Mary Berry's version, with vinegar and cornstarch and a long cooldown process...

Meringue not supposed to crack

That has to be the saddest pavalova ive seen