Відео

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 🤩

Can't hear you very well, love!

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

Great video - I need to buy a flan case and thank you for your link. Please can I ask, when you put the batter mixture in what gives the sponge a raised outer edge and lower in middle. The flan case looks as though it will come out flat. I hope you know what I mean. Tks

What a great video. Thank you for the simple recipe. Going to try it asap

loved the recipe and your demonstration but couldn't hear so well. But this is how my mumma used to make it - so thank you!! I plan on making it tomorrow!

Beautiful! I wanted to know you got it out of the pan.

We don't hear you...

Never pour any liquid holding your teaspoon over the batter.

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

I love this slice. I partially cook the base before adding the jam and coconut. I'm finding it annoying that you're using a dessert spoon to mix. Don't know why 🤣

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.

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.

Traduzione italiano🙄😋👌💕

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 .

Thanks, nice instruction, but please be careful with amount of sugar, cause resberry has got lots of sugar by itself.

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. 👍

Thank you for your awesome videos!

can that be done with a wooden spoon

the pure stuff not imation

can i add some lemon juice

Very good instructions!!! Looks great!

this is a fuckking shit

you are lovely your slices are wondrous you are now my hero, and my families. Quite seriously Thankyou. love from Elle in England xx

I WOULD LOVE TO MAKE THESE, BUT THESE CUP MEASURES ARE NO USE TO US EUROPEANS WE NEED GRAMS

There isn't enough coconut on this tray bake

How many does this serve?

i luv his woman !!!!!!!!!y kind of gal !

Stink

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

I really love this video at first I do choux pastry but is not successful after I watch this video I do again and it is successful

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

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

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

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

Thanks for the recipe, very detailed.

When you say egg do you mean just the egg whites or the entire egg? Because I used the yolk too and it's not working..

Must be a sound issue, can't hear this

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

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...

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

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

Looks fabulous!

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

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

Don't you have to "blind" bake it using baking beans or rice? Also, don't you need to use cold butter and a cold pie dish? This is what most other recipes suggest. Thanks

what was the molasses like substance you used...brand name???

You need to get the mic closer - audio is faint. How much does 120ml of butter weigh? Frustrating to watch this video.

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

thanks for the recipe