I thought this would taste better

Jeanelleats
Jeanelleats
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Publicado 2023-04-12
Todos los comentarios (21)
  • @Jeanelleats
    Do YOU like pavlovas? Maybe if I made a chocolate one I'd like it? 🤔
  • @melowlw8638
    i love pavlova especially if the fruit balances the meringue well (if its too sweet for example)
  • @northwest1760
    A couple of tips, they weren’t whipped long enough. You’re looking for stiff peaks. Also, don’t top them with regular sweetened whipped cream. VERY low sugar whipped cream balances it out. Just enough sugar to enhance the creaminess which is a surprisingly small amount. Personally, I like mine a little browned but that’s more of a personal preference, I think. Lastly, if you don’t like merengue, there’s no way you’re going to like Pavlovas given that they are just topped merengue.
  • @nadanalia3000
    Whipped cream should be unsweetened. Pavlova has vanilla extract in it. They usually have passionfruit pulp drizzled on and kiwi fruit slices for extra tartness. You can also add a touch of strawberry oil to the strawberries for added flavour.
  • @naseemjavaid86
    Just a lil tip as a baker: whenever u try a new recipe always halfen the amount of ingredients....u may or may not like it
  • @mayamenon6759
    idk what recipe I normally use but generally we serve it with massive amounts of fruit during the summer and it’s really refreshing
  • @missalibear
    Tip from Australia. Try to make a large pavlova and put some plain whipped cream on it. The secret is the fruit you serve with/on it. Fresh summer fruits are the best. Passionfruit and mango go really well with pavlova.
  • @sonjaravengate
    Fun fact about pavlova: it's inspiration is a russian ballet dancer Anna Pavlova. Some pastery chef got inspired by her light and heaven-like dancing and decided to make a dessert out of mareng to represent it. ❤
  • @Nien10
    One of my favorite things about pavlova is the texture it gets by being bigger, heavenn
  • @speshuul2
    Generally speaking we use unsweetened whipped cream on top as well as a lotttt of fruit and passion fruit! The tartness from the passion fruit and some of the other fruits really help to cut through the sweetness. It’s a delicate balance but if done right it’s absolutely delicious ☺️
  • @maddy78912
    In the UK usually you would have much more (unsweetened or very lightly sweetened whipped) cream and fruit, you would probably prefer this if you're finding those too sweet. Never seen them coloured before but they look cute!
  • @thisismeswifting13
    As an Aussie, a simple pavlova (we call it pav) is plain white meringue that is as large as a regular round cake size with whipped cream on top (proper cream, not the kind you spray out of a can). The cream is placed onto the meringue base, and then it is topped with berries and passion fruit. It is a STAPLE for Aussie Christmas ❤
  • @TheDazza
    The texture of a pavlova is very different to a meringue. A meringue is mostly crunchy as they’re smaller and normally done in the ‘birds nest’ style like you did. A true pav is a single cake sized dessert and is slightly crunchy on the outside, but like a dissolving marshmallow on the inside. It’s perfect with whipped cream (not the stuff from a can) and fresh summer fruit.
  • @mslaughter2821
    The balance of sweetness is better in a big pavlova because you have more whipped cream and fresh fruit. Highly recommend one with passion fruit!
  • @yogijonah1243
    Pavlovas taste better when they’re larger in cake form. It also helps to balance out the sweetness of the meringue by adding passion fruit pulp and using lightly sweetened (perhaps unsweetened) whipped cream.
  • @honeysquares
    I WAS TRYING TO REMEMBER THE WORD “Meringue” FOR AN ORDER AND MY BRAIN JUST SHUT OFF!! It’s been about 4 hrs since then tysmmmmm 😅😅😅❤
  • @naz8422
    Lemon curd pavlova topped with passion fruit. The tartness really cuts through the sweet beautifully
  • @hannah-jg9ko
    Add passion fruit or lemon curd, makes them super fresh and tangy!