THE BEST PAVLOVA - VIDEO RECIPE

[@LeighS02]

Thanks so much for the easy-to-follow recipe. As a South African, we also love Pavlova! As to the origins - heavily debated between Australia and NZ 😂 The Pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honour, claiming inspiration from her tutu. But then, on the Australian side: A recipe for Pavlova was published in The Evening Star on 10 November 1934. It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia, in 1935. Regardless though, we can all celebrate in this totally decadent and absolute delish-beyond dessert, famously known as Pavlova 🤩

[@yasminanyc]

Hello from the US.....my 10 year old daughter followed your recipe exactly and it worked! You made he so happy! Love your channel

[@shahiraenan1927]

I've checked many , and this is The best instructions I've got. Thank you 👍

[@timitzer]

Wow, What a wonderful recipe. Your recipe is by far the best I have tried. I made this for a 4th of July barbecue we had here is the US. I topped it with blue berries, kiwis and strawberries, It was a complete hit. The best part is very few Americans even know what it is. Thanks again.

[@TheAussieBakery]

So true re: detergent - we rinse our dishes also and I've actually stopped using a dishwasher because of the spots left all over my dishes... Thanks for viewing, glad you liked it. x

[@SuperWahinetoa]

That's been debated between NewZealand and Aussie for a long time. I tend to appreciate it no matter who takes claim. (I'm a Kiwi) Great recipe AussieBaker!

[@ghjhgjdfhhjfghefhjfg3327]

Very good instructions!!! Looks great!

[@jacig2083]

excellent demonstration and explaination, thanks for sharing

[@nikkimaxwell7864]

Hiya every time I make pavlova I always looking on you recipe . Thank you so much you sack clever lady n I always remember on you . Thank you 🙏 again. Love from Nikki in England.

[@andypeterson3]

This is great. Best instructions for pavlova I've seen.

[@TheTubo678]

Hi! I wish i could have seen your video much earlier. You have really explained the process well. Thank you so much for sharing, I.'m a New Zealander, Australians make good Pavlova's too

[@ArshiKhan-nj6tb]

thanks for this easy recipe with very clear instructions. It makes the things lot more easy for the beginners like me

[@marinasereda8556]

Thanks for the recipe, very detailed.

[@jamest7500]

nice. Im going to use this recipe and method to make my first pavlova, only changes I would make to it are bit flatter meringue base , more whipped cream on top, and also add sliced banana and sliced peaches

[@TheAussieBakery]

Thanks for the feedback, I'll definitely take it on board. In the meantime, you could ease off the nastiness and try a communication course.

[@christinegitsham5012]

Thank you for this well put together recipe, my late hubby was Aussie and made the best pavlova, all our friends loved coming over when he made it, lol. Thanks again. 👍

[@dabee0807]

i just came across your channel by just checking my youtube inbox, and i gotta say, i instantly liked your videos and subscribed! You have gift in explaining things very explicitly which i loved and i also loved your vocabulary choices. very wise. not to mention your cooking skills. This pavlova, i made it and it was beautiful. I normally don't instantly fall in love with certain youtube channels, but your personality and skills made me to! keep up the good work and now you have my support! hehe

[@graymary1]

Thank you for sharing, my pavalova turned out beautiful, Im the queen of pavs now.My children always request I make them a pav or 2 to take to their friends its a hit.

[@viviana154]

Thank you for this ,I am trying to improved my family food eating habits (MacDonalds ,easy takeaway ) and cook more for them i will make it and let you know how i went

[@nzflapper]

Great recipe, Thanks for sharing !!

[@SuperWahinetoa]

Agreed! *clinks spoons in appreciation* Don't know where it came from, but sure know where it's headed.;)

[@LetsBakeItandMore]

Great video! This video really helped my pavlova from cracking.

[@jonwashburn7999]

Thanks. Much easier to make than I thought it would be.

[@TheAussieBakery]

:o) Thanks for your lovely comments - I probably should have cut into it for you guys - it had the perfect marshmallow centre, and crispy crust. Of course it cracked and dropped a little but still retained most of the baked shape...Delicious - thanks for viewing. x

[@lilredmum]

That was simply beautiful--its no wonder you didnt cut into it!! I hope mom is doing better and better...I am sure your pavlova helped ;)

[@nikitennison1072]

Looks fabulous!

[@TheAussieBakery]

If you definitely can not get caster sugar yes - but it works much better with the caster sugar which is just granulated sugar in a finer form.

[@bhaswatiroychoudhury5515]

Can we use a French buttercream instead of the whipped cream? We can use the egg yolks

[@nasreenshah1]

Sounds lovely, I am going to make it for the New Year Party!

[@TheAussieBakery]

Wow - what a beautiful comment...thanks so much, you've put a big smile on my face - and that's pretty good for a Friday.... Thanks for viewing/subscribing - it's people like you that make it worth the effort :o)

[@yllekr123]

It looked awesome, I was hoping you would cut into it. Question though, what does the creme of Tartar do?

[@seriouslyscrapping]

hi whats cream of tartar and what does it do by adding it to the whites?

[@carmeladioko6772]

seriouslyscrapping cream of tartar is added just so it helps stabilize the egg whites preventing them from deflating. :)

[@susiechan7698]

Your pavlova looks fabulous!!!! Thanks so much for sharing :)

[@mariagabriellagiovinale7295]

Traduzione italiano🙄😋👌💕

[@TheAussieBakery]

You're right - I blinked, and it went missing. Thanks for viewing, and for subbing - really appreciate it.

[@ReganPicheRiri78]

that looks simple & VERY yummy.Great vid thanks for sharing :-)

[@DonnaAllman]

Is there a printed recipe for Pavlova. I have made yours with great success but it was tiring to keep running to the computer to see the next step. I would love to have a printed copy. Thanks so very much for sharing your talent.

[@ZacandSophie]

Donna Allman Write it down so you have a copy in front of you ☺

[@TheAussieBakery]

Yes

[@tarashaw9853]

do you have to use both cream of tartar as well as cornstarch or can you use more tartar if you dont have cornstarch?

[@nikitennison1072]

No, that would ruin it.

[@jimajams7080]

tara shaw seriously the dumbest question.

[@MsLoveGita]

Loved the Video, just wondering if I can make the pav the day before I need it.

[@MidwestSoaper]

Yes you can, just make sure to wrap it so no air gets to it.

[@uksoontobeinaus706]

Hey can someone tell me why you preheat the oven hotter, and then lower the temperature before putting the raw pav in? Cause I only have a gas oven, might be too difficult to tell the temperature...

[@mamaying1]

UK soontobein AUS ต

[@diamondrose123]

Just stumbled onto your channel and I am enjoying watching lots of Aussie food:) I would love it if you could make vanilla slices!! Thank you for sharing:)

[@vivekjoshi3769]

Nice and easy recipe ! hey, can you tell me the best substitute for cream of tartar ? Actually its not available in my area. Thanks.

[@michellejorgensen4674]

Vivek Joshi hi i think pinch of salt will do as a substitute

[@bettyhe601]

Vivek Joshi same amount of lemon juice

[@tanerduman7213]

thanks for the recipe

[@gabbywilliams8346]

Yum will be trying this-Nzers definitely by the way

[@Sallybunckle]

Aussies invented it ! thanks for sharing, ive subscribed. :)

[@cloudydaez]

No they didn’t

[@TheAussieBakery]

Ingredients: 6 egg whites 1 tablespoon corn flour (corn starch) 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon Cream Of Tartar 1 1/3 cups caster sugar Whipped Cream and Fruits of the Season to top...

[@mitchellrobless960]

can i add some lemon juice

[@TheAussieBakery]

I think you need to preheat your oven - and possibly make sure that you are using the correct temperature for your country. Also, let the pavlova "dry" while the oven cools down, before removing it. If this still doesn't work, you may want to get your temperatures checked on the oven.

[@TheAussieBakery]

Thanks!!

[@TheAussieBakery]

Thank you...

[@latoyanance3815]

Can I use regular sugar will it do right and where do u buy castor sugar at

[@MidwestSoaper]

In the US you can find superfine sugar. You can also make it by whizzing regular sugar in a food processor to get finer crystals. hth

[@tammiemartinez6485]

I've never been able to find super fine sugar here in the USA so lately I've been grinding it down. Prior to doing that I did use reg sugar and didn't have an issue. In fact the recipe I follow called for reg sugar. I will say though. I did notice once I started grinding my sugar down, when I rub the meringue between my fingers, I don't feel any sugar grains and it seems to have made my Pav more stable once it's done. Good luck either way you go...

[@cibejunc]

looks fantastic :D

[@jmarylastone]

clear instructions - and this looks so good but I wish you had cut into it

[@barbaraannhansen6372]

I wish you'd cut in to it too !!!!

[@tessuisyourbae.2037]

I saw your channel a while back and just rediscovered it and noticed you haven't been on youtube. What a shame. Theres only a handful of Aussie cooks and I really wish you would come back. Are you considering it? Hope you are well. Take care 😉

[@TheAussieBakery]

Hey there, and welcome to my Channel (don't forget to subscribe to this one, and my 3 other Channels). Vanilla Slice - well, I'll make it this week-end and film it - just for you.

[@TheAussieBakery]

I'm not sure. Possibly your oven cooled down faster than my did. The inside should be light and marshmallow-like, not gooey. The outside should be like a crunchy meringue

[@bettyhe601]

I think the kiwis made it and the Aussies perfected it.

[@Carmel99333]

How many does this serve?

[@TheAussieBakery]

Pavlova - almost like a meringue, but because it's soo much bigger - it has a "meringue" crust, and is filled with a delicious sweet centre - almost like marshmallow consistency. It's divine...thanks for viewing my recipe this week.. xx

[@irachan91]

thanks

[@TheAussieBakery]

Both the Cream of Tartar and the Vinegar are acidic, which help to make the egg whites hold together, and also add to the crispy crust on the outside of the Pavlova...thanks for viewing. x

[@tigerlily6070]

hi when I make this it tastes eggy and the bottom is wet any ideas

[@jimajams7080]

tiger lily you aren't making it right!

[@carmeladioko6772]

whats the difference of caster sugar and white sugar?

[@vivekjoshi3769]

Carmela Dioko Hi! Caster sugar is just a form of grounded sugar which is refined henceforth but not similar to powdered sugar. White sugar is granulated sugar just in its original form. Caster sugar is used for adding shine and coating the desserts or sometimes just to add a little twist to taste for people who have a sweet tooth. :)

[@meganwilliams2962]

+Carmela Dioko Caster sugar has a finer smaller crystal so it dissolves into cake batters, eggsand egg whites more fully.

[@rabbitphobia]

If you didnt spam me I wouldnt have been so nasty. Im glad you finally got it. Merry Xmas.

[@bethzaidavasquez6794]

Why do some people use balsamic vinegar?

[@AnneGirlCarrots]

it brings out the flavor of the strawberries... plays off the sweetness ..... it's really good on raspberries too

[@bethzaidavasquez6794]

Thanks!

[@elainepoore3105]

About how long does it stay in the oven after you turn the temp down? Thank you

[@barbaraannhansen6372]

1hour + 30 minutes on 200°F , then turn off oven & prop oven door open with a wooden spoon so Pavlova will cool slowly & finish cooking inside. Cooling slowly lessens cracking in the Pay crust !!!! This is the BEST RECIPE for PAVLOVA that I've ever seen !!!!!! Cook with joy !

[@TheAussieBakery]

Just leave in the oven until it is COMPLETELY cooled down - so that there is no heat whatsoever in the oven, and the Pavlova is dry to the touch.

[@irachan91]

could you list it for me the ingredient .. because i cant hear clearly .. pls .. ireally like to bake it using your way .. thanks ..

[@ladypeartree]

I follow a recipe that's very similar to this but my pavlova ALWAYS gets stuck to the baking paper and I end up having to flip it and rip a layer off :( please help!!

[@TheAussieCookingShow]

+ladypeartree try rubbing a thin layer of cornflour onto the baking paper before adding the mixture.

[@ladypeartree]

+TheAussieCookingShow thanks I'll try it out :)

[@nandadharmawardhana9990]

.

[@ulsterprodspb]

Usually mine comes out fine but the odd time there is access liquid why is this .I also don’t open the door just let it cool to the next day .

[@TheAussieBakery]

Thank you, give it a try when you get a chance and let me know if my instructions helped.

[@TheAussieBakery]

Thanks Jill - didn't see this comment, so thanks for answering it for me :o)

[@wakinunu]

Every time I make pavlova as its cooking, it starts leaking from base...what am I doing wrong?

[@TheAussieCookingShow]

+wakinunu hi there, sounds like you're not mixing the egg whites until they form stiff peaks...

[@wakinunu]

ugh i don't know, I always test them well and they seem stiff and I made sure I add the vinegar and baking powder (or whatever the powder was in recipe lol I don't have it in front of me) as I thought maybe forgetting one of them was to blame. It always stays risen well but always leaks :(

[@itsmealli]

+wakinunu ... youre not dissolving the sugar, that's my guess...

[@wakinunu]

thanks i'll try again :)

[@supor136]

wakinunu...u should use corn flour not baking powder. you shouldnt use baking powder in the recepi :p

[@KateKoger]

Hoping your video will help me make a successful pavlova for Australia Day tomorrow! Am on my second attempt :( not looking good sadly!

[@TheAussieBakery]

Well - what was the verdict?

[@sharplle]

You didn't show how to make the passion fruit pulp?

[@TheAussieBakery]

Sorry everyone - doesn't look like Google is letting me respond to comments... :o(

[@MrsGump]

BAHAHAHAHA "manky looking fruit" just about snorted my yoghurt out my nose when you said that! Haven't heard manky used in yonks LOL

[@faridekhamashta4794]

Every time I make a pavlova it's never hard on te outside ;( I follow all the instructions! What could it be ? Please help!

[@TheAussieBakery]

Lol...yep. I was.

[@georgiasofra7268]

is 200C fan forced or not?

[@bwinkle2915]

That’s what I’d like to know 🤷‍♀️

[@fozzibbear]

After 1 day........ Who's pav lasts more than one day!!!! Not in my house and certainly not if it looks like that. My hungry boys would demolish it! You inboxed me too, ok I'll give your channel a go.......

[@wizardofoz2012]

i followed your recipe but has not cooked properly why

[@bluesky7226]

Interesting...I heard that the Pavlova was developed by a chef in Western Australia in honour of the Russian Ballerina, Anna Pavlova.

[@jimajams7080]

bluesky7226 no it wasn't. it was brought to America in the early 20th century. before pavlova was named pavlova. it has American/English roots. it wasn't invented here or NZ..

[@bluesky7226]

Again...interesting. I live in the States and NONE of my friends over the past 30+ years had ever seen a Pavlova until I made it for them. www.bbc.com/news/world-asia-pacific-11897482

[@daverigs101]

Well there you go and look at you calling everyone else dumb?..Take a good hard look at yourself first!

[@JillHiggsBoson]

It would have been nice to see you cut a slice of the pavlova to see the inside. Yours is a much lower temperature and longer cooking time, it would have been great to see if it was more marshmallowy towards the crust... great video though!

[@nandadharmawardhana9990]

=

[@TheAussieBakery]

Thank you - I'm with you - just love this dessert - but I love to know the origins....I'll settle for "we share the credit"..lol.

[@sayhi2rose]

Never pour any liquid holding your teaspoon over the batter.

[@jamestrask71]

we on new zealand did :P

[@jimajams7080]

pavlova is from America and England. not here or NZ.. And it looked a bit dark/over cooked..

[@daverigs101]

It's a low life troll pay it no attention..

[@uksoontobeinaus706]

Pav is a NZ desert

[@barbaraannhansen6372]

WRONG !!!!!

[@Lenny_S42069]

Pavlova is an Australian dessert

[@cloudydaez]

No it’s not. It’s been proven that the recipe first appeared in a NZ cookbook in 1926 ...10 years before aussie said it appeared in their cookbook. Do your research chump

[@Lenny_S42069]

@@cloudydaez do you consider tempura a Japanese dish? Well it originated in Portugal, yet it is considered a quintessential Japanese meal. Pavlova is Australian because it woven into the fabric of the culture. Do YOUR research, chump

[@cloudydaez]

@@Lenny_S42069 I’ve done my research you haven’t so STFU

[@Lenny_S42069]

@@cloudydaez you are a literal child. Please do some actual research and consider yourself lucky that you lack the critical thinking skills to know that you are, in fact, wrong.

[@cloudydaez]

@@Lenny_S42069 aussie Herbert Sachse invented the pav in 1935 at the Esplanade Hotel in Perth. But research has found a recipe appeared on page 141 of E.Futter’s Home Cookery NZ published in 1926, the year that Anna Pavlova toured and then was republished in 1927 and named the ‘pavlova’ cake in commemoration of her visit. So yeah I’ve done the research and if you can’t wrap that around your tiny head then I suggest you go back to school and learn which year came first. It might just click that you’re the one that’s wrong....dumb fuck

[@JillHiggsBoson]

at 8min:10sec, she says 60-90 minutes, but just cook it until its the same colour as hers

[@TheAussieBakery]

You're welcome (it was delicious - from my lips to my hips...AGAIN....lol)

[@void2008au]

I don't even think kiwi fruit originated in NZ! I know .. Bizarre right?

[@annefrancis7160]

Nope it didn't was originally known as the Chinese gooseberry the New Zealander's marketed it as Kiwi fruit and the name stuck.

[@busterbrown446]

Argh.....you didn't cut a slice. No matter, still making this for the grandkids. It looks fairly easy. It seems the most important ingredient is patience.

[@mitchellrobless960]

the pure stuff not imation

[@loolee49]

Pavlova is a russian last name of the woman who invented this recipy. So - it is originaly is Russian cake -very famous in Russia and former USSR)

[@lukestubbs.]

Created in New Zealand, made by a Russian and claimed in Australia... I can't stand this war

[@annefrancis7160]

Actually it was named for the ballerina Anna Pavlova who was visiting Australia and New Zealand at the time the recipe was invented

[@barbaraannhansen6372]

WRONG, WRONG, WRONG !!!!!!! The recipe was invented by a NEW ZEALAND woman in a CONTEST to create a beautiful & perfect dessert in honor of the famous Russian ballerina who was going to tour both Australia & New Zealand -- and what we now call Pavlova won the contest !!! And the shape (round) & the color (white) was meant to represent Ms. Pavlova's tootoo !!!! And this is the most WONDERFUL DESERT in the WORLD -- put it on you bucket list & make one soon !!!!!

[@andrewmazzoli4904]

No...sorry...I invented it...😩

[@johnscanlan6337]

NO! Not at all! This recipe was created by either an Australian or New Zealander chef (the two countries still fight over who made it first) in honor of the world-renowned ballerina Anna Pavlova during her tour of the Southern Hemisphere in 1905!

[@engelon125]

use the bottom of a tea spoon and not your finger

[@amandacourtney4563]

Stink

[@frankiedaglis7944]

Great recipe but I wish you would not use your fingers. Just use a spatula.

[@AnneGirlCarrots]

She's a HOME cook.. aka fingers are acceptable! Jeepers