Perfect Pavlova Recipe
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- Опубликовано: 1 май 2024
- This classic Pavlova is simply delicious! Named after the iconic Russian ballerina Anna Pavlova, this light-as-air meringue dessert is a gorgeous centerpiece for any dinner party. Baked meringue with a crisp, crackly outer shell housing the softest, marshmallowy center. Top that with a mountain of luscious whipped cream and a vibrant array of fresh fruits, a drizzle of lemon curd if desired, and you’ve got yourself not just a dessert, but a full sensory experience!
RECIPE: preppykitchen.com/pavlova/
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Your background as a teacher is one of the reasons why you are fantastic at explaining what you're doing. Very thorough, entertaining, and 4.54M people agree, John Kanell is a baking hero!
I agree wholeheartedly 👍🏻 he’s amazing ❤
I know, I love how he explains why we are doing something or using an ingredient. I always shy away from making meringue but he makes seem much easier! I've always wanted to try pavlova, and I think I will this summer!
Yes bc I’ve been baking really good since I started looking for recipes on his channel
Pastry chef tip: whenever making meringue for pavlova, whip it to soft peaks instead of stiff peaks. It’s a bit counterintuitive, but it works because if you whip it to soft peaks, the air bubbles will still have space to “grow” within the meringue structure in the oven without collapsing it. Whipping to stiff peaks will make the air bubbles “pop” with the oven heat and the result will be a less airy, more dense meringue
Oh, great tip. Thanks for sharing😄
Brilliant! What about vinegar instead of cream of tartar to stabilize?
Thank you
@@VoxUrania use lemon juice, it’s acidic and it makes the meringue super shiny. half to one teaspoon every 200 grams of eggs whites
I made a frozen dessert once using a meringue like this. I piped two circles, the same size he used. I baked them.
I put somewhat softened vanilla ice cream around the inside of one circle leaving the center opened. In the center I put in raspberry sorbet. I put the other circle on top and put it in the freezer. As you know you have to work fast.
After it was set up I put whipped cream around the sides and top, made it look fancy. And topped it with some raspberries.
It's a great summer dessert. For one thing I made the meringue circles the night before.
1 year ago,the 1st time i tried to make Pavlova it took me like 4-5 tries. Dont worry if you fail trying
“Failed” meringue is just fine in an Eton mess.
@@phil2u48 I didnt know Eton Mess (i just checked). Then i didnt fail at first on Pavlova, i nailed Eton Mess :D
Now lets get serious:, its a great option if your Pavlova meringue its perfect, i 100% sure that people love Eton Mess. Thank you
LOL--me, too. I tried it out with about 3 different recipes before I found one that worked for me. (and probably how I was beating it, too).
@@hannahm7373 How do I bake it? From the top or the bottom?
Pavlova has been on my to do list for about 30 years.
Did you make it?? I've eaten so much pavlova but I no longer live near my friend who makes it so I want to try
Pavlova is a Christmas favourite in Australia. Great with strawberries, bananas, mango, passion fruit, raspberries, add chocolate etc. yum❤
Pavlova is my family’s favorite dessert. They ask for it at every holiday. And I’m glad you made this today because most people don’t know what it is and it’s delicious!
It's really good and can be made very festive.
Always come back to this recipe! So good. Thanks again!
I just made a pavlova today. It turned out really good. The berries contrast with all that sweetness. Thanks for the recipe John.
I first had pavlova in New Zealand and fell in love with it. Mary Berry had a recipe where she used the yolks to make lemon curd to go on top of the pavlova, too. I don't think it's traditional, but it is a very yummy addition.
It’s definitely an invention from Aotearoa New Zealand, adopted by Australians as their own (it happens quite often with successful Kiwi things… maybe because Australia wanted NZ to become a state there upon Federation, and NZ roundly rejected that proposal!).
Pavlova with strawberries and Kiwifruit as toppings is the classic form
it is from New Zealand im also from new zealand i agree
As an Australian, I politely disagree. You can keep Crowe and Phar Lap but Pavlova is ours.
@@unrulymisskittenyou’re wrong. Lamingtons are Australian, pavlova is from New Zealand. As are Phar Lap, Russell Crowe, Keith Urban, and many other things
It's a kiwi dessert. I agree as I'm a kiwi
Who cares where it came from, it’s delicious
I like crispy crunchy chewy pavlova. I'm from New Zealand so thats a favorite dessert here for decades. I also like the rolled one with coconut.
Ooooooo! That looks *so* pretty! This is the *perfect* spring/summer desert! And I love, love, *love* the added lemon curd! Yum!!!
Yay! NZ traditional Christmas dessert! ❤
Try a black pepper and rosewater-meringue with fresh strawberries macerated in passionfruit-juice on top ❤️🙏🏻
That sounds very good!
That sounds delish! can you please suggest amounts?
@@earthstar2493 It all depends on how big your Pavlova is. I personally would err on the side of caution. 1/4 teaspoon of each. Rose water is very strong. In an instant you can overdo it.
@@earthstar2493 The recipe I’m using calls for 6 eggwhites, 1 3/4 cups of superfine sugar, 2 1/2 teaspoons cornstarch, 2 teaspoons of white vinegar, 1/4 teaspoon ground black pepper and 1/2 teaspoon of rosewater
Start with eggwhites and sugar only - one scoop of sugar at a time, same method as John’s above - and when you have stiff peaks, gently fold in the rest until thoroughly mixed in. I always add some vanilla too at this stage.
Preheat at 350, but when you place the meringue in the oven, lower it to 300 F and bake for one hour. Same cooling process as John.
Macerate your strawberries in the juice of 3 passionfruit and 2 teaspoons of sugar before you whip the cream. When building up, scoop the strawberries on the whipped cream; juice and all.
This recipe has been a hit for many years in my household ❤
I made this for my BFF last week for her birthday and she loved it! (And so did I!) I have been craving it ever since and am going to make it again this weekend. Thank you so much!
Every time I see a beautiful fluffy Pavlova but I always think of my good friend Saul, who's this wonderful and glamorous French man I know. ❤❤❤
I made this for my family using your instructions and they loved it!!! Thank you
All I see is bluey 🤣 someone tell me I’m not alone
That’s exactly what I thought of too! Love Bluey 😊
Not alone!
Thats exactly why i started making Pavlovas 1 year ago 😂
Bonjur la disco tech
100%.
A symphony for the senses 😍❣️😍
You are very easy to watch!, love your recipes and a dash of humour!
This looks so delicious *and* beautiful! Thanks for sharing!
Beautiful dessert!!
Beautiful cake. Great for Mother’s Day 🌺
I’m making one this week in fact. So satisfying to make!
I was just looking for this recipe yesterday for my daughter’s Bluey birthday party in September. THANKSSSS
This looks amazing and I can't wait to make it!
I made this today, which is very humid and rainy. I left it in the oven for most of day... its perfect! Thank you so much for the recipe and all your tips.
After this video I did it in one try only! Thank youu! You’re amazingggg
I never clicked so quickly and enthusiastically❤
Nice! I cannnnnot wait to try this. What a fun new texture
My favorite dessert!
Looks yummy!
As a New Zealander I appreciate your shoutout to the Pav ❤. I’m just glad you didn’t solely say it’s aussie haha 😆 that was very well done 😂
Looking delicious John.
Australian here. As soon as I saw you were doing pavlova, I wondered if you were going to mention the controversy! I understand that it's originally Aotearoa's but adopted by Australia. A Kiwi chef told me that the desired texture is different between the two. I think the Kiwi one should be more fluffy inside, and the Aussie one more chewy. Happy to be corrected though!
There's really no difference between Aussie and Kiwi pavlovas. The chewy versus marshmallowy thing is really a personal choice; some like it denser and chewier, but a proper pavlova should be light and marshmallow-like. The evidence that the pav originated in NZ is pretty shaky. There are several early published NZ recipes for a meringue-like dessert topped with fruit but a) most are clearly for a harder meringue shell or a sandwich of two meringues and b) most were not called "Pavlova". The earliest recipe to be called "Pavlova" AND be clearly designed to be light and marshmallow-like comes from Western Australian chef Bert Sachse at Perth's Esplanade Hotel in 1935. It's telling that the origins for the WA version are precise and verifiable, whereas the NZ claims are somewhat murky.
@@joshdrayton1230 Thank you! Of course, the most important thing is that they are delicious and should be consumed whenever possible!
That looks absolutely delish 😋 ❤❤❤
Looking delicious
I want to try that 😀 so badly looks sooo yummy 🤤🤤 thank you for sharing
My favorite dessert
so pretty and looks delicious
Pavlovas are my favorite! Love your instruction here.
I like how you whisper certain things that you are saying. Very cute!!
Noo way. Was just watching your video from 4 years ago cause I plan on making a Pavlova for my family tomorrow and now this video popped up. Thanks a lot!
Looks good😋👍❤️
Dude, you’re killing me 😊 I made your strawberry shortcake two days ago, what a hit! I’ve got to make this for an outdoor gathering I’m having, the weather is hot here now and this looks perfect. I’m sure it will be amazing, everything you’ve taught me thus far has been out of this world ❤
This reminds me of the episode Pavlova on BLUEY 🤣😂♥️ best 8min of my life
wow
nice recipe
thanks for sharing
look delicious
Beautiful 💙
Thank you❤
Beautiful ❤
Thanks !!!
@ jhon love your videos they are very helpful. I love how you explain the detail on what ifs and what nots.
Please Next up Croissants 😊
Your the only one I can count on.
Really amazing n delicious.
That looks so delicious ! 👍🥰👍😋😋😋😋😋
I have never had a pavlova. This makes me want one. ❤
I really want to try it eversince seeing it on Bluey, it looks amazing!
Great video John😊😊
Amazing
The first frosting I make for a cake, home economics extra credit was a white, egg white based recipe. I followed the cook book directions. no pictures, and applied the marshmallowy textured frosting. I dipped, I swooped, and I swirled the concoction to my satisfaction. It was quite the looker, tall. and proud on the cake plate. Imagine my bewilderment when returning to the cake several hours later only to find just the cake layers remained. The cooked frosting had dissolved into nothing! That's why I appreciate the explanation of each step taken in your videos. The desired result, how to achieve it, and failure to correctly follow directions is explained.
I salivate every time I see this recipe!
That looks SO decadent!
I kind of really want to try this and also am terrified of making this. It looks like an amazing summer treat!
Yummy! Love all your recipes!
Yay! Thank you!
Just chuckled at "the peakiest peak to ever peak!" That was a good peak! 😅
Run the back of the parchment paper under the cold tap before placing it on the baking sheet. Another classic NZ topping is mint and pineapple.
🇺🇸 🇨🇷 Hi there! Thanks.
Love Pavs. Been wanting to make one for some time. Now I definetely will. ❤
Shoutout bluey!!
😮
Literally my kryptonite of desserts 😋 and yet I've always been intimidated to make it, but now I will try thanks to John 😂
I'm soooo excited to try this out for my soon to be 4 years old who wants so bad a pavlova after Bluey's episode 😂
I make double batches and make individual pavlovas. Best dessert!
Yummy 😋
*U r really amazing Chef Proffesor*
My dog loves this.
Thank you for making my kids really birthday possible😂🎉
Hey, John! Could you possibly make a video talking about substitutes for butter in baking? Like for example, which substitutes are more suitable for what kind of recipes and maybe point out the ones in which you absolutely CAN'T replace butter for anything else?
Butter is very expensive where I live and there's many recipes that call for a lot of it, specially the ones with chocolate (my favorites 😢) and most frostings.
Love your videos! Will definitely be trying this one ❤
Hi John I noticed you are missing a pesto recipe, I was searching quite thoroughly for one from you. Anyone who would like an amazing pesto recipe I invite you to like this comment 😊
Hahahaha, that had to have been the cutest line, "the peakiest peak that ever peaked" loved the humor!
Oh my goodness!❤️❤️❤️❤️
A traditional Christmas dessert in Aus and NZ! But I’ll eat it any time of year!
Anyone notice how beautifully those blue bowls made his book in the background pop?!?! ❤
What a coincidence! I just watched the Pavlova Bluey episode. Now I know how to make Pavlova! 😃
Yummy...
John: mentions humidity
me: *cries in Florida*
Same, but Georgia. 😭
I made this today. It wasn't pretty (some of the meringue cracked away from the sides) but it tasted amazing! I'm going to make this again soon.
I've been wanting to make this for my kids after we learned about it on Bluey
Yummy fruit❤
I've never had the courage to make pavlova. I might now.
You can do it!
I think you'll have a lot of fun with it. just choose a dry day!
Even if it *were* to be less than perfect, by following John's delicious recipe, you'll end up with something *amazing*! (And if it's a disaster, you'll do better next time! 😊❤) Either way, you're *not* going to get to eat a piece of heaven if you don't try! 🤗
Living in a tropical country, then I am terrified
I too .. I have will as well
Nice 👌🏻
Enjoy that 🎉
When I first came to Australia I saw this in a cafe window. It was covered in cream and grated chocolate. I asked what it was and the lady told me. She said try it.
It was mint-flavored chocolate. I though it was wonderful.
I was also given several years later a copy a O
PERTH chef recipe from the 1920’sand it was cooked in a cake tin.
So when I am home in Canada if I have access to a kitchen I make it for them.
Every time I show my mom one of your videos she always says you talk too much something along the lines of his telling his whole life story. But your recipes are yummy 😋
Pls pls make a hello dolly I just tried it and it’s so goodddd please John
Nothing better than a Pav at Chrissy lunch 🤤
Yummy Yummy
Definitely came from Australia!
Australia 🇦🇺 … obviously ❤❤❤❤
I just pre ordered your upcoming book! PLEASE make a rainbow bundt cake tutorial video 🥺
Pavlovas are the best! I think we need to a Pavlova on top of a cheesecake!!!
Hi .... the Pavlova is for sure a NZ dessert! A very Christmas tradition!
A M A Z I N G❤
I have to do this for my daughter, loved the video what sugar did you used with the whipped cream. Tysm for sharing