I’ve been making Pav’s for nearly 60 years, I don’t use castor sugar, just granulated sugar works fine. Best toppings are kiwi fruit strawberries, bananas and passion fruit. In Australia we sometimes crush a peppermint crisp bar as a final topping. The best and easiest dessert for any celebration.
Ah, Pavlova. I first made one for my son's birthday (July--Wyoming US) years ago. Right now I have lots of duck eggs and am going to make one with them. Just found this channel. Will visit often!
Stacey, I love your vlogs. I only found you about a month ago, you just make me want to cook everything. You've so many brilliant ideas, I love to be able to make something myself, or at least have the know how rather than rely on mass production. Yes, I have made a pav before and yes they are totally scrummy, I might have to make another one soon. Take care and thank you so much for all your hard work.❤
Oh just wow Stacey! Just made this today as a trial run before Christmas. This is by far the best pavlova I have ever tasted. The whole family is impressed. It is light, crunchy, chewy and fluffy - it caters for everyone's taste preference. And the height I got was huge, in fact if I manage to repeat that I may keep it as a single layer next time. Thank you sharing ❤
Good morning beautiful gorgeous lady.....Stacey..... Pavlova and Lamingtons are Australian.....I am 74 years of age and I was there with my Grandmother when the Kiwi`s pinched it off us!!!...LOL....I am having a giggle because it`s been debated for centuries and will be long after we are all gone....who cares sweetheart...I am just having a stir....you made one of the best I have ever seen.....Have an awesome day!!!!......Huge huggles.....Maxxii-Michelle....Perth Western Australia xxxxx
This is beautiful! My husband loves divinity, so I know he will love this! I can’t wait to makes this for Christmas! I could see a slight difference in the two layers’ colors, but I’m sure it made no difference at all in the taste. You did a lovely job… the berries and chocolate sent it over the top. Perfection! Thank you for pushing through your bad day and sharing this recipe. Hoping everything has worked out well now. A big hug for you from your huge fan in Georgia, USA. 🤗 🥰
Divinity? I will have to look that one up. Thank you I think you will love it and no you are right you don't really taste the difference at all. Thanks for always brightening my day with your lovely comments. I hope you have a wonderful day.
Home sick, so what better time to go through your back catalogue. I decided on this one because the last few attempts at making pavlova have been failures. My first go and the subsequent ones were perfect! So I have no idea whether it was the different oven, me, or what? My nana was the queen of pavlova making and would make HUGE ones for Xmas. I remember mum telling me a story about how she made me a pav for my 5th birthday cake. Mum popped it in the hot water cupboard over night and when she went to retrieve it the next day to dress it…. I had apparently snuck into the cupboard and broken all the edges off and eaten it 😂. Mum had to make an emergency ph call to nana who promptly whipped up a banana cake 😂😂😂
Put gran sugar in a processor and turn on for a about 45secs and you will have castor sugar if you carry on processing the sugar it becomes icon sugar I make my Victoria’s sponge with this fine sugar
Love, love meringue. Always gets demolished and none leftover when the family come for tea. At a push, I have made them in the microwave and although they stay lily white and crispy made this way, the method is very different and can be a bit messy. I do prefer to make them the traditional way. Although we have managed to grow Kiwi's here in the UK and the blossom is magnificent, our friut was about the size of a Gooseberry. Tasted nice though. Thanks for your lovely vids.
Thanks so much! 😊 Oh my, I've never experienced temps that low! I would like to though, I love the snow and winter. I have some time off this weekend I'm going to check your videos out. I'm sorry I haven't been able to yet. Keep warm
I will let you know how it goes.Our daughter is a true celiac so this is perfect and I have thought about trying it but was too intimidated but now ?I think I will try
Not sure if you will see this Stacy but here goes castor sugar over here is often called berry sugar. Occasionally you will see it as castor but not always.It's just finer than regular sugar but not powdered. Canada.
I've had this before - my British friend made this with mixed berries, and it was so good! I could not see a color difference but we know things look different on a screen. Sorry you had a rough day - I myself am just getting around to watch this today, been down with a migraine but I get two vids in a row, so I get to binge! LMAO
@@FarmersWifeHomestead meh...somewhat. Head pounding, some vertigo, and my head feels like an overstuffed pillow. I'm on the other side of it though, thank goodness.
Love your inspirational videos! Our summers in the USA are opposite of yours. I think I'll make this for our 4th July and add strawberries and blueberries to the top. :)
This is very similar to my recipe, but I love to add about 2 tablespoons of unsweetened Greek yoghurt to the cream before whipping, and I macerate fresh berries or cherries with a few tablespoons of sugar, pinch of salt and about a tablespoon of balsamic vinegar. Keep up the good work! I don't blame Australia for trying to steal it from us because who wouldn't want this recipe as a National dish ?
Lol..I’m sure it was the kiwis who stole our poor defenceless pavlova.. saw the cheeky sign from Auckland Airport around Xmas.. made the news in Australia 🇦🇺 it gave us all a good laugh..can’t we have the Pav and you can take the lamington?? Pretty please ❤ On a more serious note.. spent 2wks in NZ in 2018..I’ve travelled all over the world but NZ has been my favourite place I’ve ever been to..not only great people but great scenery and nightlife..the scenery reminds me a lot like tassie ❤from your neighbour
Stacey, so sorry you've had so many crappy days. Since I lost one of my boys, my days have been that way also, in the main. Life just can be so unfair. Wanted to ask; can you remember if your Mum made snow puddings? Mine did. I can remember way back making them at that time also, early teens. But I cannot remember ingredients, other than beaten egg whites. You shaped them on sheet greaseproof paper, no baking paper back then, just as with a normal shaped Pav and they are placed in the fridge to set. Wish I could remember other ingreds. Decorate like Pav too.
Thanks for your message I'm so sorry for your loss that must be unbearable! I vaguely recall snow puddings but I would have to try find a recipe. I wish you all the best and thank you for taking the time out to watch. Take Care
I eat Pav but was never a huge fan but now wondering if because I found it too sweet! The not putting any sugar in the whipped cream I bet is the answer. When have it in restaurants etc so sickly sweet. I have never had a go but mum would make it but think she put sugar in the cream. I like it more crunchy too as when it gets gooey and "bleeds" moisture I find a bit off putting but that is probably as you said if it is a day or so old. Yours looked great too in the wreath/ring shape.
Oh yum😍 I am going to try your recipe because it doesn't matter what oven I use my pavlova always looks good till you cut into it, it is always hollow in the middle☹. Hope your days get better.
Yep got to try this one too. Think I'll put kiwi and strawberries on it. I hope you have a better day tomorrow- ( Not sure what the time difference is; it's almost 7am on the 5th here in Kentucky)
That looks so delicious but l can't eat Pavlov as lm allergic to eggs l will eat things with eggs in but l suffer😂😂😂 but that's fine my mouths watering watching you cut into that 😅😅❤❤❤😊😊😊😊
Hi I lived in Belgium and caster sugar is known as S1 and granulated sugar is S2. I believe this is the same in France and probably most of Europe. So for your European followers, maybe this info is useful.
Have to agree about not putting icing sugar into whipped cream. Sometimes cafes have it in their cream and it always disappoints. The same when donuts have it in their cream.
Pavlova..is a kiwi dessert..as is a lamington square, or cake..Come on Aussie, comevin..our pav abs lamington is kiwi..Kia Ora..regards Karolyn Melbourne
Heat the oven up while you make it, then pop it down to 120c, I think I said in the video. You want it high enough to dry it out, but not high enough, it turns brown.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
As an Aussie I grew up with this crunchy, gooey creamy dessert. Is there anything better? ❤❤❤
Don’t think I have ever seen a more fluffy pav recipe, I think I will have to try this, yes I am in Australia too
You definitely love your baking
I’ve been making Pav’s for nearly 60 years, I don’t use castor sugar, just granulated sugar works fine. Best toppings are kiwi fruit strawberries, bananas and passion fruit. In Australia we sometimes crush a peppermint crisp bar as a final topping. The best and easiest dessert for any celebration.
What an amazing idea❣️Two layers. You’re an amazing, inspiring creative master. Thank you so much for all that you do. 💖
I've never made this but it looks so good that I think I will.
You are just the best cook
Ah, Pavlova. I first made one for my son's birthday (July--Wyoming US) years ago. Right now I have lots of duck eggs and am going to make one with them. Just found this channel. Will visit often!
Stacey, I love your vlogs. I only found you about a month ago, you just make me want to cook everything. You've so many brilliant ideas, I love to be able to make something myself, or at least have the know how rather than rely on mass production. Yes, I have made a pav before and yes they are totally scrummy, I might have to make another one soon. Take care and thank you so much for all your hard work.❤
very diplomatic Kiwi and Oz pav
We love you Stace :)
Oh just wow Stacey!
Just made this today as a trial run before Christmas. This is by far the best pavlova I have ever tasted. The whole family is impressed. It is light, crunchy, chewy and fluffy - it caters for everyone's taste preference.
And the height I got was huge, in fact if I manage to repeat that I may keep it as a single layer next time.
Thank you sharing ❤
I am so happy it worked a treat for you :-) Keep an eye out for the next one
I have to write a second comment. This is an absolute masterpiece! Brava!!! 🎉🎉
I do love the way you love all your food.
👋from 🇨🇦
Good morning beautiful gorgeous lady.....Stacey..... Pavlova and Lamingtons are Australian.....I am 74 years of age and I was there with my Grandmother when the Kiwi`s pinched it off us!!!...LOL....I am having a giggle because it`s been debated for centuries and will be long after we are all gone....who cares sweetheart...I am just having a stir....you made one of the best I have ever seen.....Have an awesome day!!!!......Huge huggles.....Maxxii-Michelle....Perth Western Australia xxxxx
Hahaha, you can keep the Lamingtons but not the Pav. Thanks for the laugh and your great comment. PS I lived in WA for four years as well.
Ah'm, nope! 🕊=🥝
This is beautiful! My husband loves divinity, so I know he will love this! I can’t wait to makes this for Christmas!
I could see a slight difference in the two layers’ colors, but I’m sure it made no difference at all in the taste. You did a lovely job… the berries and chocolate sent it over the top. Perfection!
Thank you for pushing through your bad day and sharing this recipe. Hoping everything has worked out well now. A big hug for you from your huge fan in Georgia, USA. 🤗 🥰
Divinity? I will have to look that one up.
Thank you I think you will love it and no you are right you don't really taste the difference at all.
Thanks for always brightening my day with your lovely comments. I hope you have a wonderful day.
A decorated Pav wreath always looks so stunning on a table setting
Beautiful ❤
Home sick, so what better time to go through your back catalogue. I decided on this one because the last few attempts at making pavlova have been failures. My first go and the subsequent ones were perfect! So I have no idea whether it was the different oven, me, or what?
My nana was the queen of pavlova making and would make HUGE ones for Xmas.
I remember mum telling me a story about how she made me a pav for my 5th birthday cake.
Mum popped it in the hot water cupboard over night and when she went to retrieve it the next day to dress it…. I had apparently snuck into the cupboard and broken all the edges off and eaten it 😂. Mum had to make an emergency ph call to nana who promptly whipped up a banana cake 😂😂😂
You explain very well..regards Karolyn
Wow, I’m definitely making this 😍
Put gran sugar in a processor and turn on for a about 45secs and you will have castor sugar if you carry on processing the sugar it becomes icon sugar I make my Victoria’s sponge with this fine sugar
Yes, I have shown this in a video :-)
Love, love meringue. Always gets demolished and none leftover when the family come for tea. At a push, I have made them in the microwave and although they stay lily white and crispy made this way, the method is very different and can be a bit messy. I do prefer to make them the traditional way. Although we have managed to grow Kiwi's here in the UK and the blossom is magnificent, our friut was about the size of a Gooseberry. Tasted nice though. Thanks for your lovely vids.
Love this! You are so clever. Looks utterly delicious. Oh it’s minus 4 here! 🥶🎄
Thanks so much! 😊 Oh my, I've never experienced temps that low! I would like to though, I love the snow and winter. I have some time off this weekend I'm going to check your videos out. I'm sorry I haven't been able to yet. Keep warm
If i do a wreath, i often put some berries compot between the halves as well
I will let you know how it goes.Our daughter is a true celiac so this is perfect and I have thought about trying it but was too intimidated but now ?I think I will try
Not sure if you will see this Stacy but here goes castor sugar over here is often called berry sugar. Occasionally you will see it as castor but not always.It's just finer than regular sugar but not powdered. Canada.
Hello, that's interesting to know, thank you. Its so easy to make your own as well :-)
I do a recipe I found years ago, that uses the yolks in the filling, along with chocolate.
I've had this before - my British friend made this with mixed berries, and it was so good! I could not see a color difference but we know things look different on a screen. Sorry you had a rough day - I myself am just getting around to watch this today, been down with a migraine but I get two vids in a row, so I get to binge! LMAO
You poor lady, migraines are horrible. I hope you are feeling some relief now, though?
@@FarmersWifeHomestead meh...somewhat. Head pounding, some vertigo, and my head feels like an overstuffed pillow. I'm on the other side of it though, thank goodness.
I'm glad it's getting better. I'm hoping you wake up with a better head tomorrow. ❤
Love your inspirational videos! Our summers in the USA are opposite of yours. I think I'll make this for our 4th July and add strawberries and blueberries to the top. :)
Your meringue looks absolutely beautiful! This is my favorite dessert, but I haven't made it in years. You've inspired me to give it a try again!
That is indeed a stunning dessert! I love pavlova, and make it for Christmas too.
My favorite dessert, i put peppermint crisp on mine, YUM!
This is very similar to my recipe, but I love to add about 2 tablespoons of unsweetened Greek yoghurt to the cream before whipping, and I macerate fresh berries or cherries with a few tablespoons of sugar, pinch of salt and about a tablespoon of balsamic vinegar. Keep up the good work! I don't blame Australia for trying to steal it from us because who wouldn't want this recipe as a National dish ?
That's a great idea! I will try that with the yoghurt. The real thing is just not the same as the store bought Pav aye! Thanks for watching.
Lol..I’m sure it was the kiwis who stole our poor defenceless pavlova.. saw the cheeky sign from Auckland Airport around Xmas.. made the news in Australia 🇦🇺 it gave us all a good laugh..can’t we have the Pav and you can take the lamington?? Pretty please ❤
On a more serious note.. spent 2wks in NZ in 2018..I’ve travelled all over the world but NZ has been my favourite place I’ve ever been to..not only great people but great scenery and nightlife..the scenery reminds me a lot like tassie
❤from your neighbour
@@mgreen1206nope, all 🥝 is OUR pav!🕊
@@lesleyhughes3174 ?? Joint custody agreement
Beautiful Stacey
😂😂😂 You sure did! Most days, I know who I am, other days...im not so sure .... 😂😅😂😅😂
Stacey, so sorry you've had so many crappy days.
Since I lost one of my boys, my days have been that way also, in the main. Life just can be so unfair.
Wanted to ask; can you remember if your Mum made snow puddings?
Mine did. I can remember way back making them at that time also, early teens. But I cannot remember ingredients, other than beaten egg whites. You shaped them on sheet greaseproof paper, no baking paper back then, just as with a normal shaped Pav and they are placed in the fridge to set. Wish I could remember other ingreds. Decorate like Pav too.
Thanks for your message I'm so sorry for your loss that must be unbearable! I vaguely recall snow puddings but I would have to try find a recipe. I wish you all the best and thank you for taking the time out to watch. Take Care
Looks yummy thank you 👍🇨🇦
I eat Pav but was never a huge fan but now wondering if because I found it too sweet! The not putting any sugar in the whipped cream I bet is the answer. When have it in restaurants etc so sickly sweet. I have never had a go but mum would make it but think she put sugar in the cream. I like it more crunchy too as when it gets gooey and "bleeds" moisture I find a bit off putting but that is probably as you said if it is a day or so old. Yours looked great too in the wreath/ring shape.
Yum
Oh yum😍 I am going to try your recipe because it doesn't matter what oven I use my pavlova always looks good till you cut into it, it is always hollow in the middle☹. Hope your days get better.
Hello 😊 it could be over baking causes that. Let me know how this recipe goes for you, please. I really hope it does the trick for you.
Looks yum, haven’t made a pav for ages
DEVINE, husband's birthday coming up might have to make another :-)
Yep got to try this one too. Think I'll put kiwi and strawberries on it. I hope you have a better day tomorrow- ( Not sure what the time difference is; it's almost 7am on the 5th here in Kentucky)
You will love it. It's 8.30am here right now so that would have been 1am my time on the 6th. Thanks I'm sure today will be much better.
Have you heard about the long running war between Australia and NZ revolving around the pavlova
@@mgreen1206 no
That looks so delicious but l can't eat Pavlov as lm allergic to eggs l will eat things with eggs in but l suffer😂😂😂 but that's fine my mouths watering watching you cut into that 😅😅❤❤❤😊😊😊😊
Hi I lived in Belgium and caster sugar is known as S1 and granulated sugar is S2. I believe this is the same in France and probably most of Europe. So for your European followers, maybe this info is useful.
It looks fabulous but did you forget the passionfruit? Or is that the Australian variation?
I didn't have any, and you can add whatever you like on the top 😊
Have to agree about not putting icing sugar into whipped cream. Sometimes cafes have it in their cream and it always disappoints. The same when donuts have it in their cream.
Pavlova..is a kiwi dessert..as is a lamington square, or cake..Come on Aussie, comevin..our pav abs lamington is kiwi..Kia Ora..regards Karolyn Melbourne
What temp do I put the oven on, I have conventional no fan bake please.
Just take 20c down from the fan bake temp of any recipe
Okay so 160 Celsius for your pav.
I've made your pizza dough a few times and Perfect work's every time thanks
Heat the oven up while you make it, then pop it down to 120c, I think I said in the video. You want it high enough to dry it out, but not high enough, it turns brown.
Thankyou I'll let you no how I go.
I sure like you.I think we would laugh a lot.
Haha I bet we would!
Castor sugar: I make my own by blitzing standard white sugar in my blender.
Stacey has that in her description.
Oh my oh my.....hips 😍
hahaha
Where's the recipe please?
In the description box of the video