Christmas Pavlova wreath

[@jacig2083]

If you fold in gently 2tspns conflour, 1 tspn vanilla extract and 1 tspn white wine vinegar before you put in oven, pavlova will be crispy on the outside and marshmallowy on the inside. Delish it works every time.

[@dmurphy303]

jaci g Thanks for your tip, I love the chewier center personally so thank you for your tips. Definitely will give it a go.

[@dmurphy303]

That is beautiful, looks delish and will definitely try this recipe. Looks elegant and what's better than homemade whipped cream and fresh berries. Thanks for posting this recipe. Will be trying this 1 soon. Happy baking!

[@bluesky7226]

I've made a wreath pavlova for Christmas...and other times of the year. Goes over very well. I've also made a raspberry coulis with a dash of Grand Marnier to go over the fruit...delicious! Thanks for sharing. You did a lovely job.

[@garyshane5467]

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[@zachariahbraydon79]

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[@garyshane5467]

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[@garyshane5467]

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[@zachariahbraydon79]

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[@naomihaugh3245]

This pavlova wreath will make a lovely centrepiece to any Christmas table.

[@rick_terscale1111]

Lol .... its not a decoration. You slice it up and serve it to your guests... they eat it. You must be American.

[@costaricap7122]

Also, I did not see when you added vinegar and corn starch:)

[@samyus33]

Wow...truly wow

[@RuthIlongga]

nice sharing.

[@judyfleming6269]

Hi, if you don't have multix paper and just have regular parchment how wide in diameter would your first two circles be? It looks like about a 4 inch and an 8 inch, but I wanted to make sure. I love your video and have watched it many times. I made meringue in pastry school, but they were the small meringue that are dried completely through. I think I will try this for Christmas dinner. One question though. When you turn the oven off and leave it inside, do you open the oven door a bit or do you leave it closed ?

[@rosinavigiano8916]

Bety nice😅😅

[@rossignol4170]

Combien de sucre please?

[@Angela-yt5bf]

where do I get the recipe, anyone? How much castor sugar?

[@claudettegregoire5132]

Très astucieux le montage

[@szqsk8]

No corn starch or vinegar?

[@melissaa4168]

More if a meringue than pavlova so she didnt add them which means it would be crisp rather than chewy...I'm with you gotta have corn flour and white vinegar to perfect it

[@simisup1011]

How come no one in these video about Pavlova , never clean the straberry from leaf or like for the cherry, remove the stem? What is this?

[@rick_terscale1111]

Amazing!!! Why dont they sell these instead!!

[@haris8853]

I guess cus it’s probably better home made, and maybe the cream would make the meringue soggy if you keep it on there for so long

[@georgiargi1]

How many sugar???

[@patriciatwiss5215]

Absolutely beautiful. What should the inside of the pay be like? Marshmallow? Thank you

[@coralarch]

If you fold in cornflour and vinegar, it will become marshmallow.

[@rick_terscale1111]

Nice!

[@katehobbs2008]

Please please please, specify if your oven temp is fan forced or not.

[@haris8853]

Usually for a fan oven take 20 degrees of the centigrade, so if I had to bake a cake at 200 degrees centigrade it would be 180 degrees fan oven. Hope that helps ☺️

[@haris8853]

It doesn’t look like you de-seeded your cherries so while you eat it you’d have to pick off the leaves and stems and chew carefully to make sure you don’t bite into a seed

[@frozeneternity93]

So you leave the leaves and stems on? That doesn't seem too appetising

[@mmc472]

But looks very pretty!

[@simisup1011]

Finally someone who noticed. I thought was only me and I just left a comment about it. There is no point to leave them, you can't eat and you need to remove before eat the Pavlova. But this is Australia. Even M Mc up here thinks is pretty so.. I'm a Chef, I even remove seeds from lemon wage when I serve them, but the I see this..

[@epiyawne]

I feel like this is more of a meringue than a pavlova...

[@rick_terscale1111]

lol

[@Geenine44]

That’s because it is.. no cornflour or vinegar.

[@rick_terscale1111]

4:43 -- eeugh! She left the leaves on. She should have removed them and added mint leaves for that touch of green.

[@Valsie1000]

She did actually use mint leaves for decoration

[@christinamackay47]

Rick Terscale I

[@rick_terscale1111]

01:45 - Monetization alert!!

[@jazmindelpais]

Multix !

[@ciaranbrothers6110]

I sent this wreath to my Grandma's funeral, I wish I had watched the full video.

[@trixier6505]

LOL!

[@costaricap7122]

Hello, the sugar in my case never desolves, so my meringue comes out cracked and with brown bubbles:( plus it won't stay white! Pls help!

[@janetcheng8290]

CostaRica P I

[@Blissyto]

CostaRica P before adding anything try wiping half a tea spoon of white vinegar around your bowl and mixer whisk and try that don't soak it it just give it a light wipe :) .

[@海外生活-x6i]

😃

[@linthebin1532]

SlimmingWorld pavlova

[@gregneil612]

My pavlova came out hollow. What did I do wrong?

[@merissamaceyko8013]

My guess is that you did not completely dissolve your sugar. This would have caused the sugar to crystalize and sink, which created the air pockets on the inside (also I realized just now that your comment was from a year ago)

[@ilord112]

Where are you? Not English.

[@Babbleonandon]

Why would you leave the leaves and stems on the fruit, it totally ruins the look and is a pain for people to sit and pick off at dinner table.

[@gabrielladeho1715]

Quella cotta NON È quella che ha preparato. Bah!! 🤦🏼‍♀️

[@claudettegregoire5132]

Hélas pas de traduction en français, ni les proportions.