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

Attempting to re-create another Aussie classic, the Pavlova! We've also heard it's from New Zealand... We'll let you debate that in the comments :)
We thought it turned out pretty well for our first try!
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About Us:
We’re Jenny and Logan, American Millennials with a passion for traveling and eating delicious food from all around the world. Our love for travel started in the UK where we lived and worked for a while, traveling to different European cities almost every weekend. So when we went back to our “normal” lives in the US, we knew we weren’t ready to settle down. This motivated us to plan a trip around the world and then a year in Australia. We decided to give this vlogging thing a shot and have really enjoyed sharing our travel journey. Who knows where we’ll end up next, so be sure to follow along to find out! :)

[@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

[@kathiwyldeck]

What about a Neenish Tart.

[@davidsays4811]

This cracking and sinking, crunch outside and soft centre is 100% typical!

[@twotravelingkings]

Alright! We did OK then! 😊

[@BobarissGish]

It is true it should crack or it is not correct consistency. I am a chef.

[@SiliconBong]

@@twotravelingkings That cracking sounds like all my birthdays at once.

[@soapiesoap5649]

@@twotravelingkings you guys did an awesome job!

[@Hugin-N-Munin]

On the upside, you didn't have the sides collapse, and have an avalanche of meringue That's when pavlovas go bad

[@allangoodger969]

Leave it in the oven to cool when you turn the oven off. Cook it on what you serve ir on if possible. Haveagoodweekend.

[@twotravelingkings]

Ah good tip!

[@twilightroach4274]

@Rocketfish Studios-Facebook RocketfishSD that’s exactly how my grandmother used to do it, we would help her make it on Saturday, & we could hardly wait for dessert after Sunday dinner (lunch) (always a roast), thanks for bringing back a great memory 👍

[@opt6037]

You know you’re in for a good time when you rock up to a party and see a pav hanging around. Best dessert 🍨

[@twotravelingkings]

Lol we believe it!

[@Bitparto]

Looks fantastic, and exactly how it should be.. Cream is there to hide the cracks. Another great topping is passion fruit. The tartness help balance out the sweetness

[@twotravelingkings]

Cheers 😊 glad we did alright!

[@PitterPatter100]

When mine cracks, I use whipped cream to 'glue' the pieces together again!

[@peterconlon803]

Hey ! Well done guys it looked great, you’d never know it wasn’t one made here. It’s all about the taste though as long as it tasted good you’re laughing. After you done it a heap of times you’ll get it looking schmicko. Your accent is really improving too. I think you might have let it cool too fast, they usually cool overnight. Needs passionfruit though...

[@twotravelingkings]

Haha next one we make we'll be sure to find some passion fruit 😊 glad it looked good!

[@peterconlon803]

@@twotravelingkings you won’t need to find any Passionfruit, just check your PO Box

[@azzure001]

that’s a great first effort. the cracking is all part of it. my nanna always said the secret to a good pav is how you gradually add the sugar to the egg whites. you should try passion fruit on top.

[@twotravelingkings]

Thanks!

[@Merrid67play]

We'd normally use caster sugar rather than regular sugar - finer grind so it dissolves more quickly.

[@azzure001]

@@Merrid67play yes! that’s what my nanna used too.

[@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! 😊

[@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 :)

[@leah1tee367]

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

[@twotravelingkings]

That we are :)

[@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!

[@Jdpetrass]

You should totally try cooking meat pies! Haha

[@twotravelingkings]

Sounds good to us 😊

[@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!

[@-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! 😊

[@teejayhaych149]

Great job!! Looked pretty good especially for your first attempt. You can put lots of different toppings, even chopped up chocolate bars.

[@twotravelingkings]

Thanks! I think the one we tried in Sydney had chocolate on it

[@katehobbs2008]

Noooo! Not chocolate. It should have passionfruit to balance the sweetness

[@stevarge]

Great job. Crunchy on the outside. Soft and chewy in the middle. I would be more than happy to hook into it.

[@twotravelingkings]

Nice! Was good 😊

[@lynandrews7075]

It’s soft/sweet in the middle and crunchy meringue on the outside.

[@twotravelingkings]

Sounds like we did ok then 😊

[@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 😊

[@shuoyang2959]

Hello from Sydney, the pavlova looks perfect, more Aussie cooking videos please.

[@twotravelingkings]

Of course 😊 more to come!

[@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 😉

[@kendavis7248]

Yum Yum Yum. In my experience they always crack. I think that's the reason whipped cream is used. Yours looks awesome.

[@twotravelingkings]

Thanks! Glad we did alright 😊

[@harrygoldun5779]

You guys nailed it!! I'll be right over for a slice and a latte!!

[@twotravelingkings]

Sounds good :)

[@BoyetNena]

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

[@twotravelingkings]

Thanks so much 😊

[@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 😊

[@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!

[@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 😊

[@S2yay]

Looks good, you can try cooking it on a lower heat for longer, and also when whisking the meringue use a medium speed on your mixer rather than high

[@twotravelingkings]

👍 nice

[@janeenharris3074]

@@twotravelingkings you start it at the higher heat but turn it to a very slow oven heat after 30 mins. and cook for another hour. Let it go cold while still in the oven. It'll probably still crack, but at least you know you've tried! I wonder why this dessert hasn't spread around the world? I've never met anyone who doesn't love a pav.

[@lolasonner5051]

Interesting I just realised that you only eat pavlova at home and never out at a restaurant AND it's fine and very normal if the pavlova cracks and I think you need more cream and fruit especially passionfruit

[@twotravelingkings]

Haha fair enough

[@janeenharris3074]

@@twotravelingkings You can also serve flaked chocolate and crumbled peppermint crisp on top. I always have to make two for Christmas, one fruit and one chocolate.

[@johnfogarty4588]

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

[@twotravelingkings]

Cheers 😊 having fun

[@erincarter9457]

Oh my word. You made an amazing pav for a first attempt. Hang onto that recipe! My last one was a pancake. Will you do ANZAC biscuits on ANZAC Day?

[@twotravelingkings]

Thanks so much! And def will try some ANZAC biscuits

[@jimlofts5433]

@@twotravelingkings add some diced apricot on another batch

[@Jeni10]

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

[@twotravelingkings]

Haha doing my best :)

[@cwegers3]

mates..... looks perfect .

[@twotravelingkings]

Cheers! Tasted pretty good 😊

[@Pet8160]

Excellent job guys

[@twotravelingkings]

Cheers 😊

[@kellyhartley2693]

Well done for your first time. My mum always baked hers on a dinner plate so no need to transfer. Pavlova will become sticky if not kept under a tea towel. A pavlova can crack and sink however the lighter the toppings the better. Passion fruit is great with thin slices of fruit. Kiwi drizzles of passion fruit thin slices of strawberries. Lay them all flat over the surfaces.

[@twotravelingkings]

Great tips! 😊

[@DollyDimples87]

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

[@twotravelingkings]

Sounds good :)

[@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!

[@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! 😊

[@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!

[@philipwest4553]

Better results can be obtained by scooping out a hollow in the middle before baking, then after baking add the cream and fruit putting them in the hollow. It's intended to be a shell into which the cream and fruit is added.

[@twotravelingkings]

Good to know! 😊👍

[@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]

😊👍

[@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

[@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.

[@punchpineapple]

Love your videos!

[@twotravelingkings]

Thanks so much 😊

[@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!

[@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! 😊

[@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!

[@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! 😊

[@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?

[@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!

[@mainepants]

As an Australian I can confirm pav is as Aussie as Sam Neil, Russel Crowe and Neil Finn. By the way your pavlova looked fantastic, crunchy and soft is 100% perfect! Did you guys ever have Trifle while you were here? If not that is even better than pavlova!

[@twotravelingkings]

Cheers 😊 and nope! Never had a trifle

[@mainepants]

@fire wall As much as Id like to be a Proud Aussie and conclusively prove Pav is Australian we consistently get trumped by Kiwis.

[@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!

[@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 😊

[@jamezrobertz8638]

Well done guys!

[@twotravelingkings]

Cheers 😊 was tasty

[@butchinajeep]

Good try you will have to back to Australia so we can try your next go

[@twotravelingkings]

Sounds like a plan 😊

[@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!

[@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!

[@honbee2021]

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

[@twotravelingkings]

Thank you! 😊

[@joxp6971]

You guys need to come back and live here

[@twotravelingkings]

😊👍

[@janwebley3266]

Awesome job, it looks amazing. I prefer peppermint crisp or flake on top. The cream is all about hiding the cracks. Can't wait to see your next video.

[@twotravelingkings]

Thank you!

[@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.

[@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]

👍

[@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!

[@EvParaPanic]

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

[@twotravelingkings]

Thank you!

[@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! 😊

[@_OpdeeMist]

Ok... I always use a cheesecake baking pan. You know the ones that have the latch on the side. Cut baking paper slightly oversized for the base of the pan. Insert the base into the ring and lock the latch. You want it tight & torte on the base no air under the baking paper. Then pull another metre of baking paper (NOT Wax Paper) then cut it about 1 cm to flush above the pan wall. Then add your mix. Good recipe you have there except I use 2 teaspoons of white vinegar instead of lemon juice. Make sure you mix the egg whites on slow at the start to medium speed. No higher..... only adding the corn flour when you have a real glossy satin texture. Pre-heat the oven 180 degrees Celsius. Place Pav in the middle for 10 minutes then turn the heat down to 140 degrees and cook for another 70 minutes. After a total of 80 minutes cooking time. Turn the oven off...Don’t Open the oven for at least 2 hours..... allow the gentle cooling process happen. You can even leave it when you go to bed. In the morning it’s all ready for the cream filling. Use a super sharp cerated knif to cut any of the top of the Pav that hasn’t dropped. You will have cracking, on the exposed bits. Draw a line with you knife in line with the top edge of the pan wall.... fill with your cream filling.... decorate then place in fridge for at least an hour. When ready take out of fridge. Undo the side pan latch and push the pan Botton & Pav thru. Slowly pull the baking paper away from the Pavlova wall and you have a masterpiece Pavlova.... Nice effort guys....👏👏👏👍👍👍

[@twotravelingkings]

Great tips! Thanks so much, will use during our next pav attempt 😊

[@heatherrowles2580]

Im sorry but just hell no to most of this......you dont get a crispy enough shell on the pav when you cook it in the tin, if I wanted soft mushy pav Id buy it at Coles.

[@_OpdeeMist]

@@heatherrowles2580 sorry, I’ve been cooking Pavs for 20 years. Mine are always crisp on the day. Yes after a day or two in the fridge or depending on the humidity it can soften up. There are variables other than the tin that will determine your crust crispness. You’re more than welcome to ignore my version of decorating style however, just be aware there is more to the crispness of the crust than a tin.

[@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...

[@scanspeak00]

Great job but looks slightly underdone. There should be just a hint of toasty colour on the shell. If you've done it right the inside should be marshmallow.

[@twotravelingkings]

Yes nice and marshmallowy in the middle 😊

[@6226superhurricane]

a bit of a well in the middle would help. will still taste as good though.

[@twotravelingkings]

Good tip! 😊

[@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 👍

[@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 👍

[@Mav_F]

You got to turn off the oven and leave the door open slightly and let it stay in the oven for hours - it cooks through then. Cracking is normal and sinking happens if you cool it right anyhow. Should press down the middle a little to make a well and edges are a little higher. Use an egg slicer (not sure the correct name) or pallet knife to lift the pav off the baking paper or use something to stop it from sticking eg a pallet knife at the bottom.

[@twotravelingkings]

Wish we knew that earlier! Lol thanks for the tips ☺️

[@Mav_F]

@@twotravelingkings Its okay, I watch my mother make them. And that is what she does. She uses vinegar instead of lemon juice. Only time you dont let it dry out if you are making a rolled one. I looked this up for you: Preheat the oven to 150°C (130°C fan-forced). Grease a 29cm round ovenproof serving plate leaving a 3cm border. Sift the cornflour over the greased area. (not sure about this, I wouldnt put too much cornflour just a very little sprinkle) Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions, scraping down the side of the bowl occasionally. Fold in Cornflour and vinegar Pile the meringue into the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue into a 23cm circle, making a shallow well in the centre. Reduce the oven temperature to 120°C (100°C fan-forced). Bake pavlova for 45 mins or until dry and crisp. Turn off the oven; cool in the oven with door ajar. Now I remember my mother saying your mixer and bowls must be grease-free (something to do with whipping up the egg whites) or the pavlova won't work.

[@juleneyoung5053]

Egg/burger Flipper

[@Mav_F]

@@juleneyoung5053 Yeah, that's it. Flipper / Turner.

[@MrDaveNorton]

Caster sugar is finer and dissolved more easily

[@twotravelingkings]

👍

[@TheNakedWombat]

Mmm I love a good pav. I'm Australian but I do believe its origins are Kiwi. The type of pav I prefer is the version where the meringue is the base and wall with the hollow insides filled with soft teeth murdering sugary stuffing, topped with summer berries and whipped cream. Pav is the only meringue I eat. Good job at the making the pav. Once you get your practice in, you could start your own Aussie/Kiwi patisserie cafe.

[@twotravelingkings]

Sounds like a plan 😊 just need to keep practicing

[@shazraff2010]

Pav with peppermint crisp - Yummo!!!

[@paulmillich8934]

You guys did it justice. Yum!

[@twotravelingkings]

Thank you!

[@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.

[@dutchroll]

Jenny's aussie accent greeting was perfect and if I wasn't any wiser I'd think she was born and raised here! Logan's was good, but needs polishing.

[@twotravelingkings]

Haha he'll work on it 😊

[@malbucks1968]

That looked really good. Not a bad effort

[@twotravelingkings]

Thank you! 😊

[@pgrwrx]

Great job guys for a first time. Baking a Pav is quite an art form apparently and it's not uncommon for the cracking and soft centre. In fact I think it adds character to the dish. As long as it tastes good that's all that matters really. Looks great so enjoy.

[@twotravelingkings]

Nice! We did alright 😊

[@stevious7278]

"G'day", "Owyagoin'" and "Heaps"...Mate you guys are bloody nailin' it! :) One little suggestion...passionfruit as a topping. It just gives that little zing to the sweetness of the meringue. As ever, love you guys and all you do. Stay positive and upbeat, ya little bloody champions :)

[@twotravelingkings]

Haha cheers! 😊

[@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!

[@ryankincade]

Nice one! Nailed it, guys. 👍🏼

[@twotravelingkings]

Nice! 😊

[@outofmymindart]

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

[@zerozerozeroband]

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

[@twotravelingkings]

Thanks!! 😊

[@RedVMember]

YUM! Looks delicious, well done guys. I love the meringue to be slightly chewie on the inside similar to a soft toffee and crisp on the out which looks like you done

[@twotravelingkings]

Nice! We did alright 😊

[@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 👍

[@danieljackson22]

Looks great

[@twotravelingkings]

Thanks 😊

[@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!

[@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]

😊👍

[@mrookeward]

well done - looks good to me!

[@twotravelingkings]

Thanks 😊

[@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 😊

[@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 😆

[@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.

[@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 👍

[@LaraCroft]

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

[@twotravelingkings]

Cheers 😊

[@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.

[@The_Stoic_PhilosopherAU]

Well done!

[@twotravelingkings]

Cheers 😊

[@deanmeixner]

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

[@twotravelingkings]

Cheers Dean! Was tasty 😊

[@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!