Americans Try the Aussie Pavlova (Or is it from NZ???) | Two Traveling Kings

[@twotravelingkings]

We thought it turned out alright! :) Had fun with this one, thanks for the recommendations. We've got lamingtons, ANZAC biscuits on our list as well. Anything else we should try to make?

[@kellyhartley2693]

Cheddar mite scrolls

[@stevarge]

A snot block, otherwise known as a vanilla slice if you aren't Victorian.

[@randomaussielogic]

Chocolate spiders!

[@lozinozz7567]

Melting moments and honey joys.....yummy

[@KathiWildo]

What about a Neenish Tart.

[@jonathanm9436]

Passion fruit pulp poured over the top is an ESSENTIAL ingredient. Its tart sweetness provides an excellent foil for the super sweet meringue.

[@twotravelingkings]

Nice! 😊

[@timothyjames9768]

There is some story of a recipe in a NZ cook book printed about two years prior, but I haven't seen a copy. If I remember correctly the recipe has it similarity only in the meringue. I haven't read all the messages below but it was made by a chef in Melbourne to celebrate the ballet dancer, Pavlova, touring...hence the name Pavlova......The big secret is to cook on a lower heat and for much longer(the meringue)....turn the oven off and leave in there till cool, which is why most people bake the meringue the day before which will allow to dry and set, we also put melted caramel and/or melted chocolate and crushed macadamia nuts...hungry now!!

[@twotravelingkings]

Interesting!

[@brettcampbell5474]

Great job. Cracks are very common. As many have said, that's partly what the cream is for, to cover them! My partner leaves the pav base in the oven to cool. Oven turned off with the door propped open with a wooden spoon. She tells me it helps with stopping cracking. Also agree with another comment that fresh passionfruit is a great addition.

[@twotravelingkings]

Thanks for the tips!

[@emmaburley5374]

Well bloody done guys!!! Very impressed!! Passionfruit pulp helps on the bottom, under the other fruit. If it cracks, she’ll be right. When you’re able to come back, please do!

[@twotravelingkings]

Very nice :)

[@zerozerozeroband]

Quality first effort. Covering the cracks with cream and fruit is 100% legit.

[@twotravelingkings]

Thanks!! 😊

[@allaussie]

next on your dessert menue list is a chocolate lamington. Slice in half, put in some strawberry jam and fresh whipped cream. The origin of the sponge component was to use the stale left over sponge from Nana’s day old cake.. We do it fresh nowadays.🦘

[@twotravelingkings]

Sounds awesome 😊

[@heatherhoffman8710]

As everyone else said, make the middle lower when you shape it, let it cool in a cracked oven but also.... mist your parchment with water so that it steams the inside as it cooks.

[@twotravelingkings]

Nice one 👍

[@dilligaf3904]

Toppings I love is cream and strawberries,or ultimate is crushed up peppermint crisps 😍

[@twotravelingkings]

Mmm sounds good 😊

[@dilligaf3904]

@@twotravelingkings oh the best,pav is a staple for any festivities in aus,xmas without pav and plum pudding isn't happening in my home ever 🤣and have you had lamingtons?

[@Pet8160]

Excellent job guys

[@twotravelingkings]

Cheers 😊

[@robrichards585]

Banana on pavlova is a must, also put passionfruit on top of the cream 👍🏻

[@DollyDimples87]

I think you did pretty well, and first try too 😍 Next one should make is chicken parmigiana 🤤❤

[@twotravelingkings]

Sounds good :)

[@joxp6971]

You guys need to come back and live here

[@twotravelingkings]

😊👍

[@brewer359]

if you add a little rosewater to the mix they can be a little pink. you can also use passion fruit pulp in the pav.

[@twotravelingkings]

Very cool

[@kld75]

Looks beautiful guys. Cracking is common. But it is crucial to leave the Pav in the oven until the oven is completely cold. This prevents the cracking and sinking in the centre. Fyi it is supposed to he soft in the middle and crispy on the outside.

[@twotravelingkings]

Nice!

[@leah1tee367]

Really enjoying your videos, love the way you're prepared to try most anything. Thank you.

[@twotravelingkings]

That we are :)

[@chaosbynature]

Pretty bloody good job for a first time.

[@danieljackson22]

Looks great

[@twotravelingkings]

Thanks 😊

[@beverleyjones4179]

We always mix cream with icing sugar the est looks great. Many pavlova crack that’s what the cream for.

[@The_Stoic_PhilosopherAU]

Well done!

[@twotravelingkings]

Cheers 😊

[@BoyetNena]

Hi there we subscribed to ur channel enjoyed watching ur video of Pavalova I love making pavalova 😁

[@twotravelingkings]

Thanks so much 😊

[@artificiallysweetend]

Crikey cobbers, you did a bang up job! Bonza Aussie accent on the sheila and the Pavlova looks apples. Fair dinkum, make me one ;)

[@twotravelingkings]

Nice one! Will do 😉

[@q9920867]

Good effort!!!

[@twotravelingkings]

Thanks 😊

[@MsMeljw]

It is supposed to crack so don't worry! Aussie or kiwi...doesn't matter! We both love it! So yummy! 👍

[@twotravelingkings]

Thank you! It was great 😊

[@cjiwo]

Y es it does. matter. It. is a NZ national dessert. not Australian.

[@Jeni10]

“Look at those peaks.” That sounded very Australian, Logan!

[@twotravelingkings]

Haha doing my best :)

[@blackduck7851]

perfect

[@twotravelingkings]

Cheers 😊

[@punchpineapple]

Love your videos!

[@twotravelingkings]

Thanks so much 😊

[@johnfogarty4588]

That’s choice bro. Not a bad pav there knackers. Well done. Love you 2 speaking Aussie slang.

[@twotravelingkings]

Cheers 😊 having fun

[@nitramluap]

That looks fantastic. Cracking is normal and a gooey centre is too - the best part IMHO. I generally just whip the cream without sugar as there is enough sugar in the meringue. If the fruit is 'tart' (strawberries, kiwifruit, passionfruit) it makes for the best contrast to the sweet. Nice job!

[@twotravelingkings]

It definitely was plenty sweet 😊

[@batmanlives6456]

Done good!

[@twotravelingkings]

Thanks! 😊

[@TheFinnola]

Once out of the oven, turn it over! You take the paper off and put the cream on the base - which is now the top! So cute to watch work out how it should be. Every pav virgin goes thru this. If in doubt - add more cream.We add icing sugar to the cream not sure if that’s granulated sugar.

[@twotravelingkings]

Nice!

[@gordiebrooks]

You need to make an indent in the centre to hold the ingredients. Cracking is normal but you really need to leave it in the oven to cool for several hours. It should also be a bit gooey in the middle !!

[@twotravelingkings]

Nice one 👍

[@markferguson8075]

nothin wrong with that 1 guys it looks sweet, would serve that up at home here in Aus anyday well done

[@twotravelingkings]

Thanks so much! 😊

[@guestmichael16]

Hi Kings. According to Dr Google the recipe actually came to America from Europe in the 19th Century. So you guys win 🥺. However it's an Antipodean favourite along with lamingtons and vanilla slice.

[@twotravelingkings]

👍

[@cutehugo]

Great job guys! It looks perfect! As others have said the cracking is not an issue and is normal. It doesn't affect the taste or presentation at all, because everything is covered with whipped cream and fruit. The pavlova should be marshmallow-like inside and meringue-crunchy-like (sorry about the dodgy descriptions) on the outside - and it looks like you achieved that. Lastly, great Aussie accent there in "look at those peaks!" hahaha

[@twotravelingkings]

Haha had fun with this one. Was tasty too 😊

[@danzbjj]

good intro and good start :) try adding 'mate' into it to smooth out the transition "gday mate, how ya go'n". The pause (comma) is up to you, can be 'gday mate' to attract attention, they look at you, then 'how ya go'n'.

[@twotravelingkings]

😊👍

[@malbucks1968]

That looked really good. Not a bad effort

[@twotravelingkings]

Thank you! 😊

[@shazraff2010]

Pav with peppermint crisp - Yummo!!!

[@mmouse3931]

Trick with pav...don't beat at high speed and cook at a lower temp plus let it cool in the oven with the door open! Moisture is its enemy, but cracked and soft in the centre is spot on,

[@twotravelingkings]

Nice!

[@southron_d1349]

Pavlova was a dessert created to honour the great Russian ballet dance, Anna Pavlova. Apparently, it was made in the 1920s during her tours of both Australia and New Zealand. But it doesn't seem either country invented it. Perhaps its basis comes is the "Spanish windtorte" from the 18th-century Austro-Hungarian Empire. The recipe calls for things like cream, shaved chocolate, and strawberries; three ingredients popular now. There are records of "pav" being made in Australia as early as 1906, but hadn't yet been accorded the name Pavlova. Aussies and Kiwis can argue to their hearts' content about who got to apply the name to the dessert, but I don't believe either can claim to be the first to make it. Still, I think we can both claim it as our national dessert. My step-daughter adores it and makes one every Christmas. I prefer a traditional Christmas pudding. Mum used to make a kind of cake called Amy Johnson, named for the famous aviator (aviatrix?). Haven't had that for many a year, let alone seen it anywhere. By the way, I think you did a better job with your pavs than the Wandering Ravens did with either their puddings or pasties. :-)

[@twotravelingkings]

More of a fan of the Christmas pudding 😊

[@xymonau2468]

Looks great. Cool slowly to avoid cracking. I prefer natural and unsweetened cream. I never understood why people put sugar through it. It's there to offset and compliment the sweetness. You did really well. It's a fiddly recipe.

[@twotravelingkings]

Thank you! 😊

[@waxenboy]

Perfect well done guys true blue Aussies now

[@twotravelingkings]

Cheers 😊

[@mrookeward]

well done - looks good to me!

[@twotravelingkings]

Thanks 😊

[@marylooby2635]

Spread mixture further and shape with a hollow so it looks like a crown. Sprinkle some water on baking paper so it doesn’t stick. Should be cooked in a very low heat oven, about 2 hrs and then left in oven with door ajar till oven completely cool. No vanilla in meringue mix. Mix vanilla with cream instead. Great first attempt though.

[@twotravelingkings]

Great tips!

[@playgroundphotos]

Great job guys. It is not supposed to be like a cake. An extra five minutes would have been better. Low and slow my mum always said. You can also spread the meringue out like a sheet cake and then roll it up like a roulade with fruit and cream in the centre as well. Try peppermint cream or other flavoured creams as well.

[@twotravelingkings]

Very cool!

[@InsubordinationFreak]

I like that you're still enjoying your travels even though your home. Looks great. Can get a spoon and drop the egg mixture (with finger) around the circumference. Kind of looks like large round peaks all touching. In this way, it makes a nice well to hold the filling). Also, pav not a pav without passionfruit for me.... Wait know....a cherry pav is good. Nice work. I wouldn't mind if you cooked an American classic for us. Brownies? Whoopie Pie? Smores? Apple Pie?

[@twotravelingkings]

😊 sounds good!

[@shenoashbay1361]

You have to leave the stove door ajar after cooking it and let it cool completely in that oven ,no cracks crunchy outside and soft marshmallow like in the middle

[@twotravelingkings]

Good to know!

[@jamied1579]

I love a good Pav. My mother used to make me one instead of birthday cake. The question is: would you make one again? 😉

[@twotravelingkings]

We would! :)

[@larryj2953]

The Pavlova was named after the very famous Russian ballerina ---ANNA PAVLOVA--- who toured Australia in 1926 It was invented in New Zealand in 1927 You guys are awesome--love your videos Regards from Adelaide South Australia

[@twotravelingkings]

Thanks so much! 😊

[@relaxandrestwithnaturei5278]

To stop the cracking ( and it can be done ) my mum use to once it was cooked she would turn off the oven and leave it in the oven to cool down

[@twotravelingkings]

Nice 👍

[@paulmillich8934]

You guys did it justice. Yum!

[@twotravelingkings]

Thank you!

[@outofmymindart]

Perfection. Crispy outside and fluffy inside is spot on. Mine almost always crack. I don’t know if a way to stop it.

[@sueg2456]

They often crack guys don't fret. Cover evenly with crean and keep your fruit less in the centre and more all over to distribute the weight evenly. Well done for a first effort they can take a while to perfect. Cook then really slow in a very cool over. Try substitute lemon juice with vinegar.

[@sueg2456]

And if you get really adventurous add 2 tablespoon of unsweetened cocoa powder to make a chocolate pav . Its not commom but pretty good too

[@twotravelingkings]

Good tips, thanks!

[@davidwatt49]

Great job.Pavs not spose to be perfect.Its all about the taste.All the cracks and imperfections add charm.👍😋

[@twotravelingkings]

Lol thank you! 😊

[@JustinThomas7]

The way most Australians make them is buy the shell already cooked from Woolworths. Simply add cream and fruit. Foolproof! Making your own pav shell is like an American making their own pie base for Pumpkin pie.

[@twotravelingkings]

Well said! I'm guilty of buying a store bought pie crust for pumpkin pie lol. So much easier

[@heatherrowles2580]

Ive never bought a pavlova from the supermarket, those are revolting. They are incredibly easy to make and taste a hundred times better when homemade.

[@VideosCPS]

Looks good. 🤤 My wife used to turn off the oven open the door and let it cool. Cracking is normal - it has no structural integrity.😂 she now just buys the pre-made ones from Woolies...we get lazier as we get older. I’m not a sweets fan but I always associate pavlova with family celebrations. It is always a winner. By the way, New Zealanders claim they invented everything - if it makes them happy...

[@twotravelingkings]

Haha very cool!

[@haydengoodall6767]

Yeh.. Well we invented happiness and Strayans are trying to take that off us aswell. Vegemite & chippie sangas are a golden combo though aren't they.

[@VideosCPS]

@@haydengoodall6767 I love NEW Zealand - missed an opportunity to buy a block of dirt in Queenstown...before the prices took off in 2012 - still a touchy issue between my wife and I.🤨Wanaka😍!!

[@gregraymond428]

Dudes I love our Aussie Pavlova dessert. It’s flat out hands down delicious. But watch out. It’s rich and fattening, We’ve always shredded peppermint chocolate over the fresh fruit and fresh cream. You guys did the best you could with what you have. Well done. Never mind the cracks in the meraigne . But try not to use whipped cream. Fresh is best. It’s got to be cooled in the fridge too. Enjoy it cold.Passionfruit thinly sliced bananas, strawberries, kiwi fruit, blueberries, pineapple pieces and mangoes are best too. Don’t forget to shred milk chocolate over the toppings. Next time.👍🇦🇺🤪😁☮️

[@twotravelingkings]

Solid tips!

[@tclayden1]

Pav is Australian all the way🤠

[@twotravelingkings]

😬

[@indoaussie9144]

Yes a perfect pav ..YUM !

[@twotravelingkings]

Cheers!

[@lozinozz7567]

Pav looks good, cracking is part of the charm. A good pav has crunchy edges and gooey middle, Try peppermint crisp (or American equivalent ) crumbled on top., or passion fruit, or flake..............The accents are coming along :)

[@twotravelingkings]

Nice, is peppermint crisp a chocolate bar? Not sure if we have anything similar...

[@matthewbrown6163]

The Crunchy Crust was how my aunt used to make Pav's - better than the shop produced stuff.

[@twotravelingkings]

😊👍

[@angelinastock2151]

A Pav is definitely meant to be imperfect. The cream doesnt need to be put on with much care & the same with the fruit. Cracks happen quite often but you can use the whipped cream to glue large pieces that have fallen off. Its all about gooee inside and crunchy outside. Well done enjoy xo

[@twotravelingkings]

Thanks! 😊

[@larissahorne9991]

I just discovered that the "Tim Tam Genie (Never-ending Packet Of Tim Tams) Ads" Are On KZbin!

[@twotravelingkings]

😊👍

[@noone6559]

Just remember at the end of baking, turn the oven off, crack open the oven door and let it cool inside the oven. Pavs take time and yes, I'm yet to make a completely successful one myself lol

[@twotravelingkings]

Lol 😆

[@Merrid67play]

You need a very show oven, and let it cool in the oven before you try to move it, to reduce the cracking. And you should shape a depression in the top before cooking. You're not really cooking a pav, just drying it out as it doesn't change shape or chemistry. You can also use vinegar instead of lemon juice. But the classic Aussie topping for a pav is strawberries, kiwi fruit, banana and passionfruit pulp.

[@twotravelingkings]

Thanks for the tips!

[@GlennSchultes]

It's OK if it cracks, but if you want to reduce the chance of cracking, open the door to the oven and let it cool down inside the oven. Also use about 1 teaspoon of white vinegar in your mix.

[@twotravelingkings]

Nice 👍

[@Hedriks]

I love Pav. Your pav looks good. Shell on outside and moist on insde. Lathered with cream and topping. I usually crumple flake on the top of mine. And don't worry about the cracks, that can be normal when it comes to pavs. Cream usually hides that often.

[@heatherrowles2580]

A couple of points, with pav you reduce the temp half way through the cooking time, crack the oven door a couple of inches to let steam out of the oven. At the end of the cooking time, turn off the heat but leave the pav to cool very slowly with the oven, keep the door cracked. No need to transfer to a wire rack, just leave it on the tray. When the pav is cool it can be stored in an air tight container AT ROOM TEMPERATURE. Never put a pav in the fridge unless it has been topped. Dont add toppings until immediately before you serve it, that prevents it going soggy too quick and gives you the best presentation. Dont worry about the cracks, those are normal.

[@twotravelingkings]

Good to know!

[@peter7755]

They are notoriously hard to get right. I've try a number of times and have read that once cooked to let it cool in the oven which is turned off and has the door ajar. Having said that your pav looks fine, good job.

[@twotravelingkings]

Cheers 😊

[@jvvoid]

The meringue base is not an easy thing to get right, not easy at all, so for a first effort, that's pretty good, guys. Gotta say, when you showed the ingredients, you cracked me up: real eggs, sugar, corn starch etc etc then FAKE lemon juice, haha!! Brilliant!! (NOT a criticism, luv you guys, just expected to see a lemon in shot when you were saying "lemon juice", because you're so good at trying to use frssh ingredients - usually. And a lemon isn't that hard to find, is it??). Your Aussie accents at intro are always great. And trying to use the word 'heaps'. Bravo. Rack up another enjoyable vid from the TTKings.

[@twotravelingkings]

Haha no lemon isn't hard to find at all, guess we cheaped out there in the end... Haha it was a fun one!

[@ryankincade]

Nice one! Nailed it, guys. 👍🏼

[@twotravelingkings]

Nice! 😊

[@epone3488]

You let it cool in the oven without opening the door. Result no cracks. If you like I'll send you a few "Pavlova Magic's" They make a great Pav from a sort of cute container (shaped like a medium easter egg).

[@twotravelingkings]

Nice!

[@-jacinta-]

Your pav looks brilliant! Many Aussies are intimidated making pav, but you made it look easy. Good onya! I love mine with added passionfruit pulp drizzled over 😋

[@twotravelingkings]

Thank you! 😊

[@charlesemerson6763]

My grandma used to make a killer pav. She also did a pavlova trifle which again caused you to undo your strides and lie back sucking on on cold one. Shouldn't be too much longer and you guys can come back.

[@twotravelingkings]

😊👍

[@westnblu]

A bit of trivia into the history of pavlova. The pavlova is a sweet condiment created by a chef in honor of the worlds most renowned ballerina Anna Pavlova when she toured Australia and New Zealand in the early 20th century. There is uncertainty who exactly this chef was whether Kiwi or Australian hence the confusion.

[@twotravelingkings]

Nice!

[@elowishusmirkatroid4898]

Aussies and Kiwis also love arguing over who invented what..

[@heatherrowles2580]

Pav is not a condiment. Condiments are sauces and relishes. Pav is a dessert.

[@nathowell7701]

hey guys, you should leave pavlova in oven while cooling down it. As the sugar in the pavlova need to harden. p.s it still looks amazing for your first time making it.

[@twotravelingkings]

Thanks for the tips!

[@JessicaMacrow]

I always make my Pav the day before I need it. A hotter oven to start then after 30 mins I turn it down. Cool for 1.5-2 hours then I turn the oven off and leave the oven door ajar overnight with a wooden spoon jammed in the door to stop it closing. If there’s any humidity in the air the shell won’t be crispy. It’s a pretty fickle dessert. The perfect Pav to me has a crispy shell that dissolves on the tongue like honey comb and a airy/marshmallow like centre.

[@brettarcher8270]

Leave the meringue in the oven overnight to cool and turn the oven off . Don't ever open the oven door straight after cooking. Or use the handle of a wooden spoon inserted between the oven door and oven to let the heat escape slowly. Use brown vinegar and plain flour not lemon juice and cornflour. Your meringue should be slightly crunchy on the outside,and soft and marshmallowy inside. Build a bowl of meringue ,working from the middle to edge of the circle,trying to make the edge a fraction bit higher than the middle ,so the cream sits in it. Use a knife to make peaks all over before placing in the pre heated oven. Im not a chef,but geez I sound like one 🤣🤣🤣. I just had all these eggs once,and was making them all the time,so with each one I made, I learnt from the last. An easy topping too,is drained canned fruit salad. Passionfruit Pulp ,Fresh Banana...the list is endless. Enjoy. Love you guys Have you made our famous Choc Ripple Cake yet?

[@twotravelingkings]

Thanks for the tips! And nope haven't tried that one!

[@MrGbenardos]

Need Passionfruit, but good work.

[@twotravelingkings]

Next time!

[@khbks1109]

Late night shopping special at Coles Supermarket Potts Point,Sydney. A Pav for AUD 2.50 normally 12.50

[@Bobbydazzlla]

The secret ingredient is a dash of vinegar and it makes it chewy and yummo. Next time, because with Pav there always should be a next time. ps cracks are standard - no surprises there.

[@twotravelingkings]

Nice one 👍

[@steelcrown7130]

I think we can solve the origin problem by saying it originated in Australasia :-). In terms of difference, I suspect that nowadays the Oz version is more likely to have passionfruit, and the NZ version more likely to have kiwifruit. The possibilities are endless: Mum's had a layer of lemon butter (lemon curd) spread on before the whipped cream, and the fruit was just raspberries... LOTS of raspberries (we grew them).

[@twotravelingkings]

😊👍

[@gregmccoy4782]

It’s not a true pav if it doesn’t crack split and sink, that means you’ve done a good job.😂🎉👏🏻👏🏻👏🏻well done u. Looking at that pav, you nailed it🇦🇺🇦🇺🇦🇺👍🏻

[@honbee2021]

Keep up the great content guys. Hope to see you soon back down under. Great pavlova. You did well.

[@twotravelingkings]

Thank you! 😊

[@gozzywozzy485]

you guys are like the bestest people ever! Like cherubs filled with genuine wonder about the world around you. If you ever make it back to Australia, come to Perth and I'll give you both a super big squishy bear hug :D

[@twotravelingkings]

Haha thanks so much 😊 Definitely need to visit Perth still!

[@bjw4859]

A pavlova is a Christmas tradition but not limited to that day, & most families I know have at least 1 person in the family that everyone try's to equal, ours was my Nan & she taught me, but I very rarely make it for the family anymore, " as it's just not the same ! ", no bitterness there, lol. If that was your 1st attempt, good on you, crunchy crust, soft centre, good fruit placement, the looks are just for show offs. If you want to try neater, try using a springform cake pan, I think that's what they're called, it's a cake tin with a latch on the side that makes it easier to remove the side part of the pan & leaves the base where it is so no need to move it. Oh & as for the who invented it, that's a friendly rivalry with the Kiwis that will out last religion, Australia pinching things, actors, singers etc from New Zealand is practically a national past time for us, but we have each others back when the chips are down.

[@twotravelingkings]

Very cool 😊 thanks for watching!

[@deanmeixner]

Great job guys ... looks really tasty! Yum! 🤗🍷

[@twotravelingkings]

Cheers Dean! Was tasty 😊

[@Waitomo64]

There is no doubt these days that it came from NZ. Not just because I'm a kiwi... who has lived for most of my life in Sydney and now just oustside Brissie in the bush. Anzacs biscuits, that I would like to see and lamingtons...

[@dcr1545]

It's from NZ but Aussies made it popular. You need to try a trifle. So you need a sponge cake, what you call Jell-O we call Jelly and custard. Cut your sponge cake into pieces and put at the bottom of a nice good size bowl that is made out of see-through glass. Mix your jelly crystals with hot water like you are making Jell-O then once mixed well poor over sponge cake to cover it. Then put in fridge and let it set. Once set pour thick custard over the top to completely cover Jell-O for at least a inch. Now you can add whipped cream and fruit's. People do it differently. For me it's called a trifle, meaning 3 ingredients. Maybe you already do this in the US but us Aussies love it

[@twotravelingkings]

Oooo trifle sounds good! Not a popular dessert here in the US so would be a fun one to try 😊

[@dcr1545]

@@twotravelingkings yeah give it a go. It's nice. Try making a Rocky Road. Get a couple of blocks of chocolate, marshmallows, peanut's and coconut. Melt blocks of chocolate then mix in the other ingredients and pour into tray and place in fridge to set. Once set cut into bar like shape's and enjoy.

[@dcr1545]

@@twotravelingkings oh and use grease proof paper in the tray you poor the mixture into😀 great snack when watching a movie.

[@redwarpy]

When you put the mixture on for baking, make an indent in the middle so there are sides. This helps with the cream and fruit placement. Cracking is very normal. Looks delicious.

[@twotravelingkings]

Perfect 👍

[@MrBubby26]

You guys are so cute (especially Logan!!❤️) you guys did amazing, love your videos and hope to see you both back here soon. Stay safe xx

[@twotravelingkings]

Haha cheers! 😊

[@chrismort8126]

Put a can of passionfruit pulp on top.. 125 ml can . Makes it even better.

[@herbertdower6598]

the pavlova was made and dedicated in 1930s to the famous ballerina ANNA PAVLOV as to aussie or nz mot sure but it doesnt matter . just enjoy and cheers it almost a work of art

[@twotravelingkings]

Good to know!

[@lennybuttz2162]

When the meringue came out of the oven it looked nice but it did look like the temp was set a bit too high. For a first time attempt it was nice. After it was decorated, yike, that's what I'd call a Hot Mess. Still I'm sure it tasted good. Yes we have forms of that dessert in the U.S. You can see videos of Martha Stewart baking meringue for desserts. I think the French probably did the first desserts with baked meringue where they made a sort of layer cake out of meringue, fresh whipped cream and fruit.

[@elcardil]

I'm kind of jealous, I've never had a Pav. with mango. Cracks are good. That's an awesome Pav. I've also always had a pav with passion fruit. Never miss the passion fruit. Although once again it is pretty awesome.

[@twotravelingkings]

😊

[@neilmcwilliam6970]

Well done guys. Not exactly my recipe but that’s not important. Sounds like you enjoyed eating it, that’s important. Hey Jen, what did your dad think? He’s the only one out of you three who knows how to spread vegemite,

[@twotravelingkings]

Haha he didn't get to try it unfortunately! Will have to make one for him 😊

[@EvParaPanic]

Well done guys nailed it! Keep up the good work. ❤️🇦🇺

[@twotravelingkings]

Thank you!

[@LaraCroft]

yeah hint of colour and its perfect, awesome attempt guys.

[@twotravelingkings]

Cheers 😊

[@1970GenXer]

Looks fine, and cracking will happen. Next time just make your outside higher then your centre, that will leave a well for the topping. And the only thing missing was crushed Flake or grated Toblerone

[@robert-brydson-1]

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.