Pavlova with pastry cream (marshmallowy meringue with pudding on top)

[@ginsengaddict]

As an Australian, I gotta be honest: the best, softest, fluffiest pavs I've ever had have all looked like a craggy mess. At this point, I firmly believe that a perfect looking pav is always going to taste like a brick. That collapse tells me yours is legit.

[@kenmore01]

Just don't breathe out your nostrils too hard!

[@renepointon9153]

Can you also be honest that pavlova is from nz

[@ThumpertTheFascistCottontail]

@@renepointon9153 As an Australian, I'm willing to offer you a deal: You can claim the Pavlova, but you also have to reclaim Russell Crowe.

[@DMSProduktions]

@@ThumpertTheFascistCottontail AND Keith Urban! (Along with his 'cousin' Karl! )

[@randomdude4669]

@@renepointon9153 deal but can we have our old muscle cars back?

[@project_calais4977]

"The classic meringue dessert of Australasia" - Good way to avoid getting the Kiwis or us Aussies upset over who really has ownership of the Pav hehe.

[@vinnytube1001]

Hey, at least everyone is included this way. NZ is left out of maps, shame to leave them out of pavlova, anzac biscuits, or anything like that.

[@screencuisine8121]

Nah, he just made it worse. He should’ve just said “The classic meringue dessert of Australia or New Zealand” But instead he made every aussie and kiwi mad

[@TheSlavChef]

New Zealand, named after Anna Pavlova.

[@sdspivey]

@@TheSlavChef Russian ballerina Anna Pavlova, not the gymnast.

[@TheSlavChef]

​@@sdspivey i did not say a gymnast anywhere, comrade :)

[@stewiegriffin12341]

I’m so glad you showed how the custard started looking like scrambled eggs. If I tried this and saw that I’d have probably thrown it out thinking I made a mistake somewhere.

[@KalebPeters99]

I think that's the biggest benefit of cooking *videos* (over articles or even pictures). You get to see exactly what should and shouldn't happen and it seems to give a much better intuition for the recipe.

[@tonykhang1984]

yes

[@DMSProduktions]

IF you are not all that confident with emulsifying eggs, cook them on a double boiler instead, it's much safer!

[@captainmistake748]

I didnt cook mine to that point, im sure its better like that but its still pretty thick and good the way i cooked it in my opinion

[@The-Singularity-X01]

@@DMSProduktions Eggs are one of the most frustrating and tedious things to mix into an emulsion, because even a 'slight' mistake will ruin the entire damn thing.

[@ardizzle06]

As a Kiwi, now living in Australia, saying it's from 'Australasia' was a clean move to not have a cease and desist at your doorstep from yours truly

[@youngchild9294]

Who fkin cares where it came from. Never met a person in my life that cares for the origin of pav

[@ardizzle06]

@@youngchild9294 true no one actually gives in to it, its just a massive joke amongst people with no end made for no reason

[@amebee709]

@@ardizzle06 you're playing both sides so you always come out on top

[@ardizzle06]

​@@amebee709 yep, but im still biased to New Zealand

[@Passionforfoodrecipes]

My mouth starts watering as soon as I see one of these! It must be a *pavlovian response.*

[@jaylindelycke6727]

Good one!

[@Nobert594]

I hate you and i love you

[@rushthezeppelin]

What you did there......I see it.

[@FrabbyCrabsis]

OHHHHHHHHHHH

[@Henryg44]

Not related but i watch your videos sometimes and i think they’re great

[@tyesamson]

Me, a New Zealander: “this mf’er better not call Pav Australian” Adam: “…the classic dessert from Australasia” Me: “Well played, sir, well played.”

[@haruzanfuucha]

The pavlova likely IS Australian in origin but it was given its name in New Zealand, and the pavlova may also be an adaptation of AUSTRIAN meringue cakes so it isn't that original. Obviously, all these events confuses things.

[@brettbeatnick]

Called it Australasian and put kiwi on it. Well played. Fyi im aussie and dont like pav, The kiwi’s can have it.

[@tyesamson]

@@brettbeatnick I’m honestly not a fan, either! I was only being silly playing up the stereotype for a laugh :)

[@brettbeatnick]

@@tyesamson All good mate. Just having a bit of fun myself.

[@madman19931612]

@Tommy Nguyen Okay what I JUST finished watching dankpods new video about the australian in-ears and now you're commenting under a video of a COMPLETELY UNRELATED youtuber about dank? is my youtube just busted? I even refreshed to check

[@LLawliet1011]

I love how Adam just does not give ANY f’s about tradition. It really makes me want to actually try making things like macarons and pavlova, because hey, he’s right! It’ll still taste good!! His confidence in his love of food, even if sometimes amateur in presentation, gives ME confidence!!! Amateur means “for the love of” and I think Adam is one of the best and truest examples of it in cooking videos. :) Also let’s be real. P much everything he makes looks DELICIOUS.

[@brennag7962]

Yeah! Life is too short to only do things one is "good" at.

[@TheLadyFool]

Thank you to your sponsor, Curiosity Stream, for helping me find the perfect anniversary gift for my husband this weekend! He loves documentaries and now he has a whole channel full of new ones to watch!

[@FreeBroccoli]

I think I've heard of this dessert before. The name rings a bell.

[@gary1213]

this should have thousands of likes lol

[@literallylogan6750]

ohhhh that's good

[@nisnast]

Underrated comment

[@mat2468xk]

5:53 - The person who added the subtitles: "Thicc." Honestly made me surprised a bit since I usually think of these as auto-generated, and it would have been funny if bots have a concept of memes.

[@spark2766]

fun fact: that person is Adam himself

[@user-pp6pr5fg8w]

Adam's usually the one that adds the subtitles, sooooo. He's aware

[@jamesfleming1155]

It’s changed now

[@January1983_1]

Fun fact: If you have eyes, you can see if the subtitles are auto generated or not in the subtitle selection part of the settings.

[@spark2766]

@@jamesfleming1155 oh has it?

[@Michael_Schumacher]

I fricking love it how diverse Adams recipes are.

[@youngchild9294]

Fucking*

[@TBD901]

"I believe that's called TV" sounds like a dunkey line, bravo Adam

[@ChaseK24]

Adam is actually VideoGameDunkey

[@TBD901]

@@ChaseK24 dunkey was never black, he was italian

[@ericageissman]

Nothing says "I used to be a college professor" more than knowing to provide a visual aid for 'turn off and leave it alone for a while". Cheers, sir.

[@thegreatoutdoors3209]

As an Australian, I love this recipe and you've absolutely nailed it. Not too many fruits that it falls away from the pav, not too much pav that it's dry, not too sugary without any other flavours or you can't eat much. This seems like it adds the egg flavour back in without being too strong and I'm going to try it! Love it mate.

[@KyrieFortune]

"I am making a 20-egg pavlova, yes, 20"

[@soumyajeetbag2553]

Why-

[@jep9092]

Must be a party

[@virtualabc7847]

@@soumyajeetbag2553 memes

[@lucienrichardson6666]

fluffly cake go boing

[@hellstoastt]

why i season my pudding, not my meringue

[@diceman3219]

Every video grounds my theory that Adam Ragusea is subconsciously falling in love with polish cuisine. First, he made kopytka as a "lazy gnocchi", then started getting interested in mushroom which are very popular in Poland (we go to the forest as a weekend activity and gather mushrooms) now he's doing kogel-mogel as a topping pudding for the pavlova. Srsly Ragusea, you should investigate polish cuisine, you gonna love it.

[@akirenz]

" a quarter of a cup of liquid base …. " omg white wine!!! *evaporated milk*

[@harryiii3361]

As an Aussie, my favorite toppings on Pavs are kiwifruit, strawberry, and passion fruit. The snotty medium in passion fruit adds a sort of sauce on top of the whipped cream

[@GreatGazukes]

Yes to each of the toppings, but also a grated peppermint crisp bar

[@flossimoth]

I like adding banana too, along with those three

[@tammiemartinez6485]

I would love to make a passion fruit curd to use on one of my Pavs but where I live I can't get my hands on them ☹ Lucky You...

[@tammiemartinez6485]

@@flossimoth Try making a Banoffee Pav. My 9in Pav shells held up so well that I was able to make it a double decker. Yes, it was delicious... 😋

[@harryiii3361]

@@flossimoth Oh yes. I can't believe I forgot banana. Goes so well. So do berries as Adam mentioned

[@AlexanderFarley]

That detail about gelatinized starch vs. coagulated egg protein is key

[@jackbarbey]

Love the scientific approach, testing variations of the recipe instead of just accepting the way it's typically done!

[@livijean1]

Ooo! A custard topping with the yolks is brilliant! Love a pavlova 😍

[@WhatTheAlva]

You can dissolve the granulated sugar on a double boiler for a couple of minutes and whisk it afterwards. If you have a stand mixed this allows you to whisk it for a long time unattended.

[@ian3486]

5:39 “it could be water, it could be water, it could be, white wine,” adam - 2021

[@EmptyCheetosBag]

“It could be water, it could be *white wine* , it could be milk.” Adam Ragusea, August 5, 2021

[@philippedesaulniers]

This is bordering on incitement to violence

[@jaeyounglee5410]

i feel like this is gonna go on callence gamings ytps of adam

[@m_uz1244]

"it could be white wine, it could be white wine, it could be white wine." Adam Ragusea - 2021

[@TheSlavChef]

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Also known as perfection.

[@aleksanderaleksandrov1016]

very informative!

[@sovietdoggo6735]

bau.

[@overworlder]

My mum always put on vanilla ice cream too

[@MA22]

@@overworlder I think the pavlova and the fruit is more than enough sweetness, perhaps the pavlovas you had weren't as sweet?

[@overworlder]

@@MA22 - no, she just put ice cream on as well, and always did. Might be an Australian thing, with the warmer weather and all, compared to NZ. And she's a Queenslander, from the tropics. If you watch the video, a meringue is mostly sugar - no sugar, no meringue. And unlike Adam in Macon, you can get caster sugar in every supermarket in Australia. This is the sort of pavlova my mum would make: www.taste.com.au/recipes/marshmallow-pavlova-ice-cream-berries/b05a6e23-bac3-420a-9e66-3a578487b749

[@LetsGo-LoveYourself]

I googled how to make these for church a few days ago. Really cool seeing this video. I'll have to make these now =) thank you for the great video

[@sophroniel]

Be careful if you live at weird american high elevation! I tried my normal recipe when I travelled to high altitudes in the states and it was very sad

[@shinyramen]

Me: “Man that looks delicious” *Stares at instant pudding*

[@Toxodos]

that's still technically cooking at least, I watched this video while eating peanut butter out of a jar lmao

[@sc149]

Instant pudding on top of store bought meringue with even some defrosted in a microwave frozen fruit on top is ALSO good, and arranging ingredients is also cooking!

[@darkthunder301]

Modern problems require modern solutions

[@xp_studios7804]

shiny moment

[@thegoodwitchluzura]

You can add that to cake mix and make a cake.

[@wilsojk]

I'm starting to wonder if my entire life has been an ad Segway for an Adam Ragusea video

[@finnaustin4002]

In australia you can buy a pavlova base from the store in the summer which is good enough that it isn't worth the fuss of making your own, also the reason for the traditional whipped cream is that it will be completely covered with various fruits, and that would be overpowering with the pastry cream too

[@mariaeduardagirelli]

I just made it and it's awesome, the egg yolk cream tastes great with the pav. I topped it with peaches and plums because it was what I had in hand. The plums tasted great but the peaches were forgettable. I'll make it again today and top it with just plums.

[@anotherpolo1143]

watching you "revive" that pudding has inspired me more than you can know. if whatever that was can turn into pudding, anything can happen

[@jacksidr6182]

Never seen this desert in my life (I live in eastern Europe). Made it yesterday, turned out really good. I think it's one of my favorites desserts from now on :D. It's was extremely tasteful, and not that hard to make.

[@dani-nc6px]

it's really cool that you experiment with the different methods you read up on and tell us what's actually worth doing . that's dedication

[@RoleAce]

Last time i was this early, Adam was still in Macon, GA.

[@starlakelsey2782]

My friend makes a beautiful Pavlova. She cooks in oven then lets it sit in oven over night without opening the door. No cracks and just beautiful. She is from the UK and her mother taught her to do it that way. Have you heard of that way of doing it? She also did hers with blueberries and strawberries for a spring dish. I am sure it isn't the original way of doing it but seems her family perfected it. Also she said it was common in the UK.

[@PapaDePicante]

Me: "Man this looks delicious, I should make it!" Also me: *never makes it*

[@TheSlavChef]

you should and you won't regret it, comrade!

[@sophisticatedthumb5364]

@tmwnn 99%

[@Goabnb94]

If it makes you feel any better, in Australia and NZ, it's often to time consuming to be made outside of a holiday feast. And so we don't make it that often either

[@nimilpatel2642]

I don’t eat eggs and I still watched the whole thing lmao

[@abdulbaten9537]

I do that with hw too

[@HelenBradley]

An Aussie here! Please use more fruit! It should be groaning under the weight. Oh and add a passion fruit or two - the sharpness is amazing. Love the pastry cream idea though - that’s inspired ❤️

[@corecanarias]

Adam! That's great. That's how all the recipes should be described, by proportions not by the amount that you think I should make. I'll try to make two eggs myself 👍

[@a_l_e_k_sandra]

Nice to see that this guy is not shy to show off his failures.

[@Deveyus]

His subtitles seriously call it "thicc". I love this.

[@meesehead3202]

Recipes say that you can't use powdered sugar because it contains corn starch but then add corn starch later on

[@floxbr9350]

01:36: "by running granulated sugar in the blender for 20 minutes" - wait, minutes?!

[@gurmannsingh657]

My thoughts exactly 😂😂😂

[@BDouble050]

I think the sugar grains are already super small so it takes a while to turn it into a consistent powder

[@brennag7962]

No way. I made French meringue cookies last week, definitely 20 *seconds* unless his blender is extremely broken in some way

[@Pootis-hn3ky]

You gotta get it “super fine”

[@chaosblitz7921]

@@brennag7962 he uses a food processor.

[@proudgryffindor1d754]

Istg his transitions are so smoothly executied

[@SenpaiKai9000]

ahh i need this

[@pihermit7724]

I heard that pavlova is perfect for maintaining a six pack.

[@RiceBBinka]

How do you only have 6 likes

[@luckywonderer4068]

Adam tip from my mom, open the oven and stick a wood skillet or some dowl in-between the dor to keep it slightly ajar, helps structure a ton AND it bakes faster AND you can go to like 150°c instead of 120. Please I implore you to try this one.

[@shmemjay91]

That sound of pure sadness on the crack

[@faze_buendia9514]

I love a good creme pat and custard; I remember a while back I watched Chef John from Food Wishes make custard in one of his videos and he threw everything in the pan saying "if someone can explain why we have to temper the milk, mix the yolks w/ sugar, rather than throwing it all in a pan, I'll gladly start doing it". So I started making my creme pat that way and as long as I keep stirring I find I don't get lumps or scrambled eggs.

[@angelesmorales7080]

I’ve made meringue without an electric beater. Good to know I can beat him in a fight.

[@EAFSQ9]

such a small pav whenever I make it for parties it's a big 12-14 egg slab baked in a pyrex dish. Whipping the egg whites takes forever though. At least 45-60minutes for that amount of eggs. Whipped cream w/ some sugar & vanilla mixed in and it's a hit topping, with the kiwifruit & strawberries. I have wanted to eat a whole dish once.

[@virulentnyx3290]

strawberries are more common over raspberries with kiwi but still looks good

[@soupisgoodfood42]

I notice a lot of places serving a pav as part of a set Christmas menu, and they're all about changing it up, these days. I quite like a classic, fresh passionfruit, and nothing else. But raspberries are also a great choice. Hold the kiwifruit, and just add more raspberries, please.

[@rw7003]

Recipe I grew up on uses egg whites, caster sugar, creme of tartar and white vinegar. It makes a super fluffy pavlova with a wonderful THICK crust (around 1cm thick) on the sides and delicate thin crust on too and bottom. There is no vinegar or odd taste. After it's cooled, it's strong enough to support a thick layer of proper egg custard (similar to recipe in this video) with whipped cream and fruit toppings.

[@phrophetsamgames]

"Not for a million dollars would I make this dessert without an electic mixer" Idk Adam that seems like enough money to get me to whisk that shit until my arms drop off

[@anirudhviswanathan3986]

Honestly, an electric whisk is one of the most underrated tools for the kitchen. Makes making of these cakes actually feasible. Even that viral Dalgona coffee from 6-8 months ago.

[@phrophetsamgames]

@@anirudhviswanathan3986 my mom wanted to try that coffee and I swear to God that my arm almost fell off with how much I had to whisk lol.

[@jvallas]

You can get a thrift store electric hand mixer pretty cheap. Doesn’t have to be a fancy KitchenAid stand mixer.

[@estherpettigrew3042]

Each individual element was fantastic. And thank you for doing the experimentation to figure out which fussy steps could be skipped! (Which turned out to be most of them!) But I have to say that the three elements together (pav, pastry cream, and fruit) wasn't more than the sum of the parts...which was what I was expecting. Oh well. At least I can now say that I've made an amazingly delicious pastry cream. I've never tried it before because it sounded complicated and scary.

[@alexandercaro5227]

POV: You’re early and your brain has decided to stop thinking of any jokes

[@jennyneon]

Being witty is hard. :(

[@ayylmeo146]

No

[@telemarketerr]

yes

[@siddharthms]

Ummm..

[@ScribblebytesWorldwide]

Cream always rises to the top.

[@havad3938]

I love all the astute science you throw in there, plus all your tests you do beforehand.

[@Althom1990]

‘These are raspberries, by the way’ ‘Oh, thanks. I wasn’t sure.’

[@neuromancerD]

I really really love Adam's phrase "That is not a thing that I am going to do." Always used appropriately, and I love the indicated mentality of it.

[@chaosblitz7921]

"Though it does present some... hazards." _meringue collapses_ Me: *choking sounds*

[@dejavu_io]

My family always topped pavlova with regular sweetened cream (not whipped) and fruit. My favourite setup is cream, banana, strawberries and blueberries. Also loved it a day or two after sitting in the fridge as the fructose starts to weep out of the fruit and create golden beads. Delicious.

[@kylerredd8108]

Ah yes, more peak content for my Ragusea breathing compilation.

[@faze_buendia9514]

I really love floral flavors with pavlova, I made a rose flavored pavlova once with raspberries and pistachios and it was really good. It was my 1st time using rose water in cooking, I was afraid it'd come out tastig like soap or potpourri but nope, as long as I just use a few drops it's perfect.

[@vegaharinui9156]

As a Kiwi, the opening line had me rolling lol. Kiwis and Aussies have joint custody over pav, I reckon 😂 They have it for the week, we take it on Fridays and weekends lmao

[@krabkit]

i hope your sponsors pay you extra for your absolutely seamless transitions

[@palladian2289]

“Though we can stabilize it further with the sponsor of this video, Squarespace!”

[@the1only467]

Thank you sir! You’ve answered all of my questions and calmed any concerns I had. Always enjoy your videos.

[@bereketmezgebu7922]

How does Adam keep finding all of these new, interesting video ideas?

[@sayidsarchive8639]

I would say Adam hasn't made enough videos for me to feel that way, but I always think that about Chef John, he's been pumping out consistent interesting dishes for over a decade.

[@daminatornp1739]

Boris

[@virtualabc7847]

Insta, his brain, other stuff

[@Dayman87]

I did a make your own pavlova tray for Christmas last year, small Pavlovas with various things on the side to top (Kiwifruit, Passion fruit, Raspberries, Cream, chocolate etc) It was really good but way more work then I'm willing to put in again.

[@TenaciousP45]

For the record, i will take 1 million usd to make this by hand. 🙋🏽‍♂️

[@joseramirez-hh2sw]

If you're making it without a stand mixer or a hand mixer what have you, you can pre mix your egg whites in a blender on pulse. This will get you started much much faster than by hand. Next if you leave your egg whites to sit in a bowl after blending them they will begin to separate froth from liquid. Scoop the frothy mix and blend the liquid again. You can do it about twice but after that just toss the liquid that's left since it's mostly water. This will get you about 3/4 of the way without using a mixer. Add your confectioners sugar/powered sugar and whisk.

[@playgroundchooser]

And another perfect ad transition from our man Adam! Damn he's good.

[@rashelkeeley6712]

I was looking for a pavlova recipe with a custard filling instead of whipped cream and I found this 🙌 I made it and it is sooooooo good! The tartness of the fruit really balances out the sweetness of the meringue and the filling. And the filling is sooo good. 🤤

[@hakaboy6924]

Gday to all the ANZAC’s who clicked on the video just to see how Adam owned the Pac ready to go to war.

[@ChristopherTradeshow]

my grandma usually makes a bunch of meringue bowls and sends them to use. they really are great with fresh fruit 😋

[@lunaakuma5044]

"the marshmallow's going to weep, making some goo" If what I understand from Adam is right,that pavlova is just the topping to a crying cheesake then

[@sebastiangrahamchavez8412]

I usually make meringue on a double boiler, that way the sugar dissolvers way quicker and it turns out just fine when I bake it

[@toin9898]

this is the way.

[@CrikeyDrake]

I’m Australian myself and this looks good Just 1 question how is kiwi sour

[@fionndale7497]

There are many variates of Kiwi Fruit, some of which are sweet and some def sourer that give a sharp taste. As for how it's probably a less ripe kiwi Fruit; however, they contain ascorbic acid from vitamin C. The best tasting are sour anywho

[@CrikeyDrake]

@@fionndale7497 true

[@KroltanMG]

My mom does something similar to what Adam did here: bake the meringue in large dollops on a deep dish, then take it out and flood with pastry cream (she does it a bit softer though, so it kinda runs between the dollops, but isn't quite liquid. Maybe skip the starch, I don't recall). Let it firm up in the heat of the dish, then chill, optionally throw some tart fruit on top, and serve.

[@kaisagod57]

someone give me a million dollars to make this without a mixer pls

[@rasmustagu]

It's much easier to get a perfect shell if it's baked not as a big lump but smaller circles. Then you can carve out the insides from the bottom by making a hole and putting the filling inside the shell rather than on top. Learned this from a restaurant I worked at previously.

[@felicvik9456]

"You can use white wine" Doesn't use white wine

[@Pootis-hn3ky]

Yeah! Where is the real Adam

[@foryourhealth2052]

More shocking plot twist than any M Knight Shyamalan movie were those egg yolks turning into pudding. Well done Adam

[@aliin8763]

0:53 i mean - for a million dollar I'd do it

[@robhacklblumstein]

Since you mean it, I would love a video on why castor sugar isn't really a thing in the US, when it seems to show up in every baking recipe from the UK.

[@J.D....]

Hi adam, any difference in adding corn starch straight to the egg yolks vs making a starch slurry and adding when the milk and egg mixture is hot?

[@abbagailmarie9874]

I think you should do an episode/holiday episode on Southern candies because they are quite unique within the continental US and aren't found outside the US. In particular, "divinity" candy is an egg based candy that is traditionally made around Christmas time. It is also very difficult to make - being very temperamental in humid climates despite being popular in the South. My mom also used to make no-bake oatmeal candy (oatmeal cookies held together with chocolate and sugar) and pralines (you already know what those are, peanuts held together with candy. ours were always pink in color because of the specific type of peanuts that were used - I am from Texas)

[@Kskillz2]

Hey Adam, can you do a video on how you make your videos like how you film, production, video editing, etc.

[@allenbackbone]

kzbin.info/www/bejne/i4S9haxuedRlfdk here.

[@stnbl1569]

“How I shoot recipe videos”

[@ionpatryk]

@@allenbackbone you beat me to it

[@saraatppkdotpt8140]

Never seen this version with pastry cream! Seems delicious 😋

[@noahculp9900]

2:36 I honestly thought that was gonna be a transition to the sponsor

[@WyattWinters]

Same lol. We’re getting paranoid haha

[@falxie_]

The little mm sound Adam made when his meringue collapsed made me chuckle

[@allenbackbone]

Hmm, I'll have to compare this recipe with the one from Life of Boris.

[@rushthezeppelin]

That is so weird. In the past week I've watched two differente recipes from two different creators in which they both made recipes that Boris made. The other was some marshmallow like thing made of apples that I can't remember the name of.

[@allenbackbone]

@@rushthezeppelin Zefir/Zefeir/Зефир are a marshmallow like treat, but much different from pavlova cake.

[@rushthezeppelin]

@@allenbackbone Yup, Zefir that was it. Both look very delcious.

[@ВасилВасилев-о8о]

the only differences i can remember are the toppings and the starch

[@martinamakek9608]

A dalmatian staple: ice wind cake (ledeni vjetar) is this but usually made from a sheet of meringue cut into three parts, stacked on top of each other ,with a pastry cream like yours and fruit; strawberries, kiwis and bananas are usual

[@jennyneon]

Adam should open his own restaurant, would love it if he would do a video on that! Definitely an idea to keep in mind.

[@shravan1005]

I think he has said that he'll always be a home cook but a Adam Ragusea's Restaurant would be cool

[@Dani65rr]

I like your videos more because of how interactive they are!

[@TheSlavChef]

Why I season my russian ballerina, not my dessert.

[@aleksanderaleksandrov1016]

bahahahaah

[@BeardGainz]

was waiting for this

[@jacobgrubb5182]

Adam seasoning his dessert with desserts let’s goooooo

[@Zykrath]

“Not for a million dollars would I make this without an electric mixer.” Indirect confirmation that Adam is nearing millionaire status from KZbin revenue.

[@annbrookens945]

Yum! I've never made Pavlova, and it's been YEARS since I even made meringue. Maybe it's time to try!

[@bradanorourke]

So people say don't use powdered sugar because it has corn starch but then you just add cornstarch anyway?

[@anonymousperson6084]

He said some people. Clearly he disagrees with those people.

[@bradanorourke]

@@anonymousperson6084 yeah I know but it seems like cornstarch is a normal ingredient in the meringue. Also he would have mentioned for example like "I actually think the cornstarch is good in the powdered sugar" but he just talked about how having it in there doesn't make a difference

[@nataliestanchevski4628]

I would use the egg yolks to make a lemon curd for the topping and then pile a mountain of blueberries on top.

[@jimbopkiller3844]

I think this is the first time I've seen you use a kiwi

[@Brezabeth]

I love that you do so many tests!