How to make a Pavlova | Mary Berry makes a Pavlova | Afternoon Plus | 1979

Cooking legend Mary Berry Shows the viewers of Thames TV's 'Afternoon Plus' how to make 'Pavlova'
First shown: 08/05/1979
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Quote: VT21190

[@kevinandangelal7172]

I've recently begun making pavlova and lemon curd...just like Mary Berry's mum. I have accidentally impressed myself.

[@214terrymoore]

“I have accidentally impressed myself”! I love it!

[@amberlitvensky3368]

Brilliant idea to use the egg yolks to make lemon curd!

[@nemesis5271]

She even has her notes on the table.. Love Mary Berry ♥

[@emersonaaron1512]

instablaster

[@MarkxUK1]

Much prefer this no-nonsense style of presentation to the ultra-media aware style (i.e. all smiles and teeth) used now. Even Mary's succumbed to it, but I still like her.

[@auntiedough2488]

Mark H agreed...she has a manufactured cheeky smile...but I still like her too.

[@gaggymott9159]

Absolutely, Mark 👍

[@JawsofFreedom]

If you like that style I thoroughly reccomend Jacques Pepin's More Fast Food My Way. All the episodes are on youtube and he is utterly fantastic

[@MarkxUK1]

@@carolineg1872 America is responsible for quite a lot of our cultural deterioration :/

[@dominiquebrodoteau5135]

@@MarkxUK1 Absolutely! And deterioration of the English language as well. Americans have a knack of botching things up.

[@KeefsCattys]

So many double entendres in one video . Marvelous !

[@lfg4300]

Mary is one of the GREATS!!!

[@chrishopkins209]

Linda Ferrara Mary is the G.O.A.T

[@philipcurnow7990]

Pavlova cake was the height of sophistication in the 1970's on your ambitious upwardly looking suburban dining table. Only second to chicken in a basket. Then they became ready made and frozen. A period of darkness followed until Floyd popped onto our screens. How we miss him.

[@philipcurnow7990]

Carol Epworth It was in our house at the time, a step up from pudding! Never knowingly had it again.

[@Sylvie3273]

Love listening to Mary

[@jamesheagney7926]

The old equipment was harder work but still did the trick.

[@fredkelly6953]

Wow I would consider using a hand mixer to make a pav madness even back in the '70s.

[@marynajamison702]

We use to have on of these whisks when in moms home.xx

[@ericmabley2120]

Back in the day when British recipes were still in imperial measurements and Paul Hollywood was barely out of nappies!

[@nildadeboyrie3416]

Beautiful dessert.

[@sensesense3193]

Love Mary Berry!

[@sutherlandA1]

For a long time there was debate where the pavlova originated in either australia or new zealand and the conclusion that it's new zealand has only been settled quite recently so back then the mix up is understandable. NZ the Pav is yours we still got the lamington and fairy bread lol, the origin of the flat white coffee is still being debated...

[@somegenerichandle]

I like how she reuses the "silicon" paper. It's just baking paper, right? Anyway, i have no idea where i can find distilled vinegar.

[@Joe13313]

I Love Pavlova

[@seguebythesea]

I make my pavlovas a bit differently from Mary’s. The meringue, for want of a better term, includes a little cream of tartar and vanilla paste. Makes for a marvelous taste and texture. Also, my filling is far more glamorous, and includes papaya, kiwi, and whatever fresh berries are available. To me, it just isn’t pavlova without papaya and kiwi.

[@auntiedough2488]

How I’d love to use those fruits but by the time it gets to Canada, the fruit has no flavour. I love local strawbs and raspberries with Pavlova. It’s so stunning and although it’s very sweet, the texture is divine!

[@productplacement39]

07:43 interesting observation: there are a few people's feet in the corner. I'm wondering if one of them is Judith Chalmers standing by.

[@JaneDoe-ci3gj]

1:04 Dear Mary Berry Pavlova is from New Zealand!!

[@stanbrown32]

That is disputed between Australia and New Zealand, lol.

[@piedaderudman6043]

Where are the quantities? How much sugar?

[@thecrazytoxicbluecactusgir340]

175g

[@carolineg1872]

This is dessert named after Russian ballerina Anna Pavlova origins from Oz and NZ.

[@terry3494]

How much sugar do you add? weight

[@kendalson7817]

I had no idea Pavlova was from Oz. Good dessert, so thanks Aussies.

[@bendavison9798]

Ken Dalson it’s from New Zealand

[@kendalson7817]

@@carolepworth2736 what can I say, I thought it was French!

[@Tony_7791]

pavlova has conclusively been proven to originate from New Zealand 😁😁🤗🤗

[@PaulinOsakanow]

NZ! damn it, it's from NZ!

[@petesoebekti2022]

why does mary call it a tin instead of a cake pan?

[@Knappa22]

Because in the UK we call it a tin / cake tin. Americans call them pans.

[@davidpar2]

I thought it was Florence Henderson in the thumbnail

[@jeanclark4442]

How much SUGAR?

[@ashlynnconner3387]

Does anyone notice her hand

[@Nails_By_Kimberlee]

She had polio as a child and it's weakened from that.

[@chrishopkins209]

Mary talking about making things stiff.....

[@maiasolomon78]

That thing she uses as a spatula stresses me out.

[@simona_ab]

I love you, Mary Berry dearest...but how on earth you used to dress back then in the late '70s...you were only 44 in 1979! 😘🤗

[@sidrasiddiqui1852]

44 😲 looks more like 60

[@user-om7si5ur5f]

Mary berry always old 😅

[@DarrenRobertson]

i love Mary Berry, but this is one of the most depressing looking Pavlova I have ever seen...

[@Joe13313]

This is a Good Pavlova on My Point of View,

[@DarrenRobertson]

@@Joe13313 fair enough. It's all personal preference and all that. But damn I've had ones looking way better from the supermarket lol

[@Joe13313]

@@DarrenRobertson My Grandmother from My Dads Side of the Family, She is from New Zealand, and She makes the Best Pavlova

[@jocelynrivas2144]

I think it looks lovely

[@Jess-hg1vs]

Well if Mary says pav is Australian than that is that settled!