I have to say that I thought that just the one layer looked great but the finished pavlova looks fantastic. I have made some of your cakes before the choux buns and Battenberg . Both of which turned out great. So I’ve got to go for this recipe. I think you are brilliant but my misses doesn’t because I make your cakes and she eats them all & puts weight on. 🤣🤣🤣👍
Glad to hear that it's not raining in London. Been watching a bit of Colin Furze and earlier this year he was complaining about all the rain making his project a wee bit more wet, muddy, and difficult than it should be. But luckily your in doors, happy as always, cheerful as always, and teaching us fantastic new treats. Can't wait to try this myself.
Caster sugar is not real easy to find where I am in the States. If this is an issue for you, and you don’t have the option to order it online, putting regular granulated sugar in the food processor is a good option. Pulse it a few times. Don’t go so far it starts to look like powdered/confectioners sugar. This can be done for meringues and any other baking recipes which call for caster!
I've never had one of these before! They are not popular in Canada. I can't say I've seen this in the grocery store bakeries. Maybe special order from a french bakery? Looks beautiful and delicious!
In the past you have used cream of tartar to stabilize the meringue? You did not use that this time, how come! Interested in learning! Is it because they were relatively flat meringues and so no need to stabilize them? Thanks for this gorgeous pavlova idea! I have made your last pavlovas and yum! Yum 🤤
Personally I don’t like the adding of sugar to my cream. It needs the contrast of natural sweetness of the cream to contrast the sweetness of the meringue. In saying that this is not really a Pavlova, as the main stay of a Pavlova is having the soft meringue as another contrast of texture with the outer shell only being the meringue.
The summer is gone but Sally is a ray of beautiful sunshine regardless of the season🌞🌞🌞
Love pavlovas and anything with meringues. This looks so good.
That is a really impressive pavlova - the star of any Summer garden party!
That looks fabulous and I'm thinking that would make a great alternative Christmas dessert. Just the inspiration i was looking for. Thank you Sally 😀
Yes! You could make it super Christmassy…I might do one myself! Great idea :)
Australians mainly have it on Christmas day for a dessert/after lunch treat.
Can be for other events like birthdays too but a lot do it for Christmas
Yummm flaked almonds would be a nice addition, too 😊
Absolutely gorgeous - thanks for the beautiful piping inspiration!! Another favorite variation: peach melba Pavlova: cream, peach curd and fresh raspberries.
I have to say that I thought that just the one layer looked great but the finished pavlova looks fantastic. I have made some of your cakes before the choux buns and Battenberg . Both of which turned out great. So I’ve got to go for this recipe. I think you are brilliant but my misses doesn’t because I make your cakes and she eats them all & puts weight on. 🤣🤣🤣👍
Amazing to see you Sally..... can't wait to see what autumnal bakes you are all planning!!! ❤
I believe this is also a gluten free alternative to a cake. It looks so stunning to look at.
That is a piece of art!!Beautiful
I find mini cakes really adorable! 🎀🍰
This is stunning Sally! I think I may have to make this for Christmas Day!
Wow splendid Sally thank you very much stay bless with your family
Uh oh 😂 you’ve done it now… 🇳🇿Vs 🇦🇺 I don’t care who made them first I love them! Yum!! ❤
Wow that looks incredible Sally well done.❤😊
I just love ripe fruits 🎉
17:08 This looks amazing thanks Sally 👌
Delicious. Hi Sally. Nice to see you again.
This looks really good. The piping is so pretty!!! Now just need to find a reason to bake this!
Glad to hear that it's not raining in London. Been watching a bit of Colin Furze and earlier this year he was complaining about all the rain making his project a wee bit more wet, muddy, and difficult than it should be.
But luckily your in doors, happy as always, cheerful as always, and teaching us fantastic new treats.
Can't wait to try this myself.
Doesn’t pavlova need some vinegar in the meringue to keep it marshmallow like inside?
As an Aussie I've never seen it in layers tbh looks so nice!
Caster sugar is not real easy to find where I am in the States. If this is an issue for you, and you don’t have the option to order it online, putting regular granulated sugar in the food processor is a good option. Pulse it a few times. Don’t go so far it starts to look like powdered/confectioners sugar. This can be done for meringues and any other baking recipes which call for caster!
I've never had one of these before! They are not popular in Canada. I can't say I've seen this in the grocery store bakeries. Maybe special order from a french bakery? Looks beautiful and delicious!
I've made pavlovae with aquafaba & whipped coconut cream. Yours looks spectacularer than mine.
Beautiful
this looks delicious and very beautiful
Wow!
well done...
How come you don’t add vinegar and cornstarch for that marshmallow effect??❤
WoW so delicious and pretty
Could you do another recipe with mango puree? Because I agree, it's awesome, but with lime it's spectacular.
Looks very nice.
Can i use cassonade as i dont have white sugar
For how long they’v been cooling in the oven ?
No cornflour or vinegar to create the soft centre that pavlovas are famous for ?
😊
Looks great Sally! I always fail with meringue 😮 not sure why... it really takes long to bake, & then it deflates, sticky fr some reason!
Sticky usually means not baked enough. You could try turning your oven up just a little.
In the past you have used cream of tartar to stabilize the meringue? You did not use that this time, how come! Interested in learning! Is it because they were relatively flat meringues and so no need to stabilize them? Thanks for this gorgeous pavlova idea! I have made your last pavlovas and yum! Yum 🤤
Yes, that’s right :)
@@mindfulbaking thank you x
I know cornflowers and violas, but which is that 3rd flower you've used?
i think its a type of calendula
I made a pavlova a couple of days ago and instead of the cream I used a chocolate mousse and fresh strawberries and blueberries
Hello jemma.can i replace butter with oil in making vanilla cupcakes?plz reply me.i m from pakistan
❤❤❤❤❤🇵🇭
If you're using eggs how many do you use for this recipe?? - the egg whites
17 or 70min?
Como que hablo demasiado jaaa😂
Personally I don’t like the adding of sugar to my cream. It needs the contrast of natural sweetness of the cream to contrast the sweetness of the meringue.
In saying that this is not really a Pavlova, as the main stay of a Pavlova is having the soft meringue as another contrast of texture with the outer shell only being the meringue.
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