Sure need to try that recipe. My fiancé is aussie. So I need to learn it ;-) A nice use for the yolks is the Creme Grand Marnier. (I also make this when making mousse au chocolat. There it's a fantastic compliment dessert.) You soak 4 sheets of gelatine in cold water. Whip 5 yolks with 80g of sugar. Carefully warm up 5cl of Grand Marnier, squeeze the water from the gelatine and dissolve it in the liquor. Let it cool down and mix it into the yolk/sugar mix. Whip up 300ml of heavy whipping cream and fold that in. Put it in your fridge until solidified. Btw: Cointreau works just as well. Greetings from the far noth of Germany!
@saiman6838
2 жыл бұрын
That sounds delicious. I love cointreau so will try it with that.
@peabody1976
2 жыл бұрын
US: heavy whipping cream UK: double cream Aus: thickened cream And even then, UK double cream has slightly more milkfat (48%) than US heavy cream (40%), so it's much thicker naturally. I just read though that thickened cream in Australia has at least 35% milkfat, so it's like in between our (US) light cream and heavy cream. :)
@djawa2032
2 жыл бұрын
France " crème fraîche "
@Moonlightrealgirl
2 жыл бұрын
I found thickened cream has gelatin in it
@sebastiento9695
2 жыл бұрын
They're all pretty different and saw them sold in New Zealand 🤔
@bullymama369
2 жыл бұрын
I make a lemon blueberry pavlova with my homemade lemon curd. Everyone goes crazy over it. So easy and sooooo good!
@dharshanidharmadasa5481
2 жыл бұрын
Pls inbox or share dawn its my favourite combo
@christinawalker3421
2 жыл бұрын
Yes, please share!!
@hebrewtelaviv9062
2 жыл бұрын
@@christinawalker3421 yes please..can I get your recipee?
@radsmatazz
2 жыл бұрын
Try making this with mango and passion fruit. Its amazing!!!
@eblake3617
2 жыл бұрын
In Canada we call it whipping cream and our labels always has the fat percentages s it's also 35% cream. So easy!
@beasttitanofficial3768
2 жыл бұрын
Marion: there are no sharp edges in your hands Edward scissorhands: *:(*
@sianthiessen537
2 жыл бұрын
Or a big fat diamond eternity ring!
@flowstatenata
2 жыл бұрын
In Canada 35% is whipping cream, then we have table cream (18%), half & half (10% but it's half cream/half milk), and light cream which is 5%.... then there's 4 different kinds of milk :P
@aname4me
2 жыл бұрын
My Whip Cream Trick (I'm Canadian) .... Place a Glass/Pyrex bowl, with granular Sugar, and the beater blades in the freezer the night before. The day of. . . take it out, quickly add the Whipping Cream and beat it.
@afergie76
2 жыл бұрын
In the US, it’s heavy whipping cream. I can’t wait to make this when my stone fruit and strawberries grow on my garden next year.
@ALTERNATIVE.Everything
2 жыл бұрын
After drawing the circle, you can just simply flip over the parchment paper, so the pavlova would stay "cleaner" and "safer".
@lynnleglaire4819
2 жыл бұрын
Answered my question. !!
@vister6757
2 жыл бұрын
I had the same thought
@freelancerconverse4413
2 жыл бұрын
New Zealand desert.
@noelcaampued1740
2 жыл бұрын
Dear Mario'n my wife like your cooking vlog mostly your Laksa she cook for us and it taste so much good thanks for sharing you'r cooking style hope to see more more recepie on your KZitem channel.
@pryncecharm9929
2 жыл бұрын
I came in here fully expecting miso paste to be in this recipe. Haha love this one, definitely using this for Christmas!
@Marionskitchen
2 жыл бұрын
LOL. No miso in this one!
@gendell2763
2 жыл бұрын
Hahaha
@inquisitive1911
2 жыл бұрын
Mmm .... Lovely!! .... Also, for UK clarity, it is 'double cream'. Super video Marion. Thanks. Love from Scotland, X.
@lieslnew8247
2 жыл бұрын
Yyuuuuuummmmmm. I’m making one for Xmas Lunch. I’ll go the traditional raspberry, blueberry and passion fruit tho.
@junbecks
2 жыл бұрын
“You’re welcome”- New Zealand
@East_blue2014
2 жыл бұрын
In New Zealand it's just called cream. It's the only cream we have lol
@ronnichols4664
2 жыл бұрын
in the U.S. it's heavy cream, in the UK it's double cream. love your videos!!
@hussainanoordeen5754
2 жыл бұрын
Dear Marion. Your recipes are so dependable n delightful. Just like you.
@simonriedel9410
2 жыл бұрын
I‘m so gonna make this for Christmas!!! 🤤🤤🤤
@samvdwalt7258
2 жыл бұрын
I tried the recipe 2 days ago to test drive it, before Christmas & the ratios of the egg to caster sugar are wrong.
@greenwoodreid3796
2 жыл бұрын
I made it & it was a total flop! There’s not enough sugar in the written recipe.
@emmagriffin2802
2 жыл бұрын
Oh yum
@wickandde
2 жыл бұрын
Marion as a Kiwi I have to stop you there, this is Kiwi dessert! Oxford officially confirmed it many years ago now! How much longer must we have this futile war with you Aussies?
@gullwingstorm857
2 жыл бұрын
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
@wickandde
2 жыл бұрын
@@gullwingstorm857 Omg you guys are so entitled! Tell that to the food historians at Oxford and the Aussie journalist who reported on it. Also Lamingtons, yeah another kiwi invention you guys stole and claimed as yours. It was originally a recipe from Lord Wellington's chef.
@Bronx310706
2 жыл бұрын
Aww love our classic kiwi dessert.🖤❤🤍
@sherylgallagher1299
2 жыл бұрын
How did you get the pavalova of the paper and onto plate . Thankyou
@edstraker8451
2 жыл бұрын
My favourite Kiwi pud. Yum.
@valeriewright3681
2 жыл бұрын
Omg look delish and easy and simple to make .🤗will be making this soon for sure !!
@Maria-xd3id
11 ай бұрын
¿Por qué no pone subtítulos en español impresos en el video, ni tampoco la lista de ingredientes, aunque fuera en ingles, en la transcripción?
@probalsur9940
2 жыл бұрын
I was the first person to like share download put in marions kitchen playlist and even comment
@empace5344
2 жыл бұрын
Heavy whipping cream 🤗🥰
@sandrameyer75
2 жыл бұрын
What oven temp do you cook it with, and do you use fan forced fan assist or no fan.
@saiman6838
2 жыл бұрын
Details on her website.
@shaghilasubhash6853
2 жыл бұрын
3:16 to 3.19 is heavenly to watch 😍😉
@cheneyadams6482
2 жыл бұрын
Hi.I tried this recipe why my meriange went brown and it wasn't crunchy outside?I used thermometer to set oven temperature though
@happyjolly77able
2 жыл бұрын
It's a KIWI dessert!
@bushraalamhaque3422
2 жыл бұрын
Thickened cream=heavy whipping cream in US and Canada.
@limewhite66
Жыл бұрын
Can you overbeat the eggwhites? I mean does it start falling apart after a while or is it safe to beat it until the sugar is really dissolved?
@Cat-tg8nk
Жыл бұрын
It will begin to lose its glossiness and smooth texture. But you have to beat it for a really long time to get to that so it doesnt happen often. As long as you add the sugar gradually, you should be fine.
@tsastsastss
2 жыл бұрын
It's a kiwi dessert....lol
@2005arijitghosh
2 жыл бұрын
Lovely, putting it down to make next summer. :D
@londonlifeoutlook4195
2 жыл бұрын
Can we add dark brown sugar....☺️
@qwertyqwert2772
2 жыл бұрын
Oh marion it's like you can read my taste buds ❤️🤩
@giftedchild943
2 жыл бұрын
10/10 🧡🧡🧡🧡
@elalopez214
2 жыл бұрын
Esta bien las proporciones 200de claras y 100 de azúcar gracias
@evelynematraressa7813
2 жыл бұрын
Can anyone tell me if i can use the same recipe to make mini pavlova??
@gullwingstorm857
2 жыл бұрын
And don't forget passionfruit and blueberry pav.
@lisag9036
2 жыл бұрын
Does altitude play a role in how well this turns out? I wanna make it for my husband’s family and they live in the high dessert. Will it turn out the same?
@maidagrujic8489
2 жыл бұрын
The only thing that effects a pavlova is humidity. Humidity softens the outer shell. So never put in in the fridge. It stores well in an airtight container undecorated. You can have the whipped cream ready in the fridge. I also like room temperature fruit so decorate last minute. Give it a try …you will love it.
@robbielambie3247
2 жыл бұрын
Double cream in the UK
@rainyday9068
2 жыл бұрын
Whipp cream or heavy cream!
@EclecticEsoterix
2 жыл бұрын
US calls it Heavy whipping cream
@kathyjohn8359
2 жыл бұрын
It’s a New Zealand dessert.
@Shaden0040
2 жыл бұрын
In the US we have whipping cream.
@tazee6388
2 жыл бұрын
what are the ingredients maam
@alexisstockard3078
2 жыл бұрын
hello from Columbia SC USA its heavy cream
@naomisatui6374
2 жыл бұрын
In the U.S. it's heavy cream
@chawdhuryfarhanamaswud7556
2 жыл бұрын
Whipping cream or 35% cream
@nannyboys2
2 жыл бұрын
Heavy cream or whipping cream in US
@dmutomo
2 жыл бұрын
I just watched a Bluey episode where she and Bingo played a Pavlova shop. Is there a possibility that this video was inspired by Bluey?
@rademfam6856
Жыл бұрын
Heavy whipping cream
@andronicemarinis1072
2 жыл бұрын
Divine! Yumyum 💙🧿
@lisahughes6440
2 жыл бұрын
HEAVY CREAM!🥰
@sjemna
2 жыл бұрын
Whipping cream in Canada
@feverspell
2 жыл бұрын
In the U.S., it's called heavy whipping cream, and it has to have more than 36% fat. If it's between 30-35% fat, it's light whipping cream. If it's between 18-30% fat, it's light cream, and if has between 10-18% fat, it's called half and half. These are industry regulations governed by the FDA.
@East_blue2014
2 жыл бұрын
In NZ we only have one kind of cream, just cream. I was soooo confused reading U.S recipes lol
@ThePoundcake75
2 жыл бұрын
In the US it’s heavy whipping cream 👍🏽
@pushon10
2 жыл бұрын
Just in time for the Ashes
@probalsur9940
2 жыл бұрын
Lovely humour and lovely knowledge of cricket
@ΟλγαΑβραμη-ρ2μ
2 жыл бұрын
Hello.....amount of sugar must be wrong ....take a look and let me know...thank you....🙂
@Marciiitoo
2 жыл бұрын
Got 10 kg heavier by only watching your thumbnail 🤷🏻♂️
@heatherdooley3894
2 жыл бұрын
Great recipe as always Marion, I will definitely try it, but finger licking in the kitchen even when not in a pandemic is not hygienic, very off putting.
@tanishanightingale
2 жыл бұрын
Heavy cream in the USA
@phebd7073
2 жыл бұрын
IT’S A KIWI DESSERT!!! 🤣🤣🤣🤣
@ohpossumcorner
2 жыл бұрын
New Zealand* dessert 🤣
@Rosebie88828
Жыл бұрын
Whipping cream
@jegga9199
2 жыл бұрын
*New Zealand
@mohammedbinladen4619
11 ай бұрын
Pavlova recipe first appeared in a New Zealand recipe book in 1927. Aussies pretend they invented it, but this has been scientifically proven to be false.
@salsaniggas8544
2 жыл бұрын
I'm dying of envy right here 🥵
@mc9814
2 жыл бұрын
Kiwi across the ditch here🙋🏽♀️ You know I'm going to tell you pavlovas are a kiwi dessert 😉 lol. Looks delicious.
@sherylgallagher1299
2 жыл бұрын
Yip totally agree lol
@Marionskitchen
2 жыл бұрын
Ahahahaa. That age old argument LOL
@Therowan26
2 жыл бұрын
Literally looked at the comments to see if anyone had said as the title deserves a correction!
@huggledemon32
2 жыл бұрын
Ahhh the age old rivalry!- as an Aussie, OF COURSE I claim it as ours!🤷♀️👍🏻😘🇦🇺
@huggledemon32
2 жыл бұрын
@@Therowan26 same! 😂
@maidagrujic8489
2 жыл бұрын
Our family loves pavlova and I have been making them for over 50 years. We love the crunch on the outside and marshmallow inside. I have always turned my pavlovas upside down before decorating so as to preserve as much of the crunch as possible. So the cream goes on top of the marshmallow and the outside is all crunchy. It’s also easier to serve as it’s not “ stuck “ on the plate. Putting the cream on top of the crunchy part softens a large area of what you have tried to create by drying it in the oven. Happy eating !
@bwinkle2915
2 жыл бұрын
Is 1/2 cup caster sugar the correct amount? Only cos most of the recipes I’ve read 1 cup of caster sugar per 4-6 eggs seems to be standard? Has anyone yet made this,
@greenwoodreid3796
2 жыл бұрын
@@bwinkle2915 Yes i made it exactly as written in the recipe. It was a total fail for me unfortunately & the sugar content is very small for a pavlova.
@greenwoodreid3796
2 жыл бұрын
@maidagrujic Could you kindly share your recipe here in this comment? I would love to make your version ☺️
@bwinkle2915
2 жыл бұрын
@@greenwoodreid3796 I tried a different recipe at Xmas and failed😞 but more sugar than this. I think the old woman’s weekly one could be the go.
@maidagrujic8489
2 жыл бұрын
@@greenwoodreid3796 Hello I have already listed my ingredients. The method is similar to most methods in that you start beating the egg whites with a pinch of cream of tartar on a fairly low speed until they get to that soft stage when you start adding the sugar. Don’t add sugar too early. You add the sugar gradually a desert spoon at a time and aim to have all of the sugar in at around 10 minutes so as not to over beat. Keep speed low. Turn off. Lift up and use a silicon spatula to make sure that all the sugar is off the edges of the bowl. Beat another two minutes to dissolve all the sugar. When you take a little bit of the mixture it shouldn’t be grainy. Then slowly add the vanilla cornflour and vinegar. You can use the beaters at very slow speed or the spatula. I use aluminium foil on an upside down baking dish, but any baking dish is fine. Now for the last 45 years I’ve had an ordinary oven. And I would cook my Pavlova on fan forced whereby I initially have it on at 200 C and as soon as I put the Pavlova in I turn down the temperature to 140 C. Cook 1-11/4 hr for 4 egg….. 11/2 approx for 6 egg. When done I let it cool in the oven with door slightly ajar. After I remove from oven I turn it upside down, peel off the foil and it should have a little crust there but much more crust around the edges. You see my family is used to a Pavlova with a thicker crust and about 6 cm of marshmallow inside. We love the meringue. Most of the Pavlova’s you buy or see elsewhere has very little meringue and it’s mainly marshmallow. That’s not what we like. My entire family follows my original recipe with success. I now have a Miele top of the range oven and to be honest I haven’t worked out exactly what to do because it cooks very differently. I have one in the oven right now and I cooked on conventional, without fan, at 125 C with crisper on. I’m letting it cool slowly. The one I cooked the other day was excellent , text book case in every respect except that it didn’t have a thick enough crust for our liking. That’s why I am now trying different methods. I do apologise for such a long reply but this whole Pavlova thing has made me want to achieve what we used to do but in my new oven. I’m sending you this now just in case you want to make it for New Year’s Eve. I will let you know how my current Pavlova turned out when I take it out probably tomorrow. Once again I wish you success and I do apologise for such a lengthy reply but I didn’t want to just ignore your request. Best wishes and happy New Year. Maida
@hlahappy
2 жыл бұрын
Heavy cream or whipping cream in here in US. That looks delicious 🤤
@andrewshanaghan6797
2 жыл бұрын
She means classic New Zealand dessert!!!!!!!!
@marcp108
2 жыл бұрын
An Australian delight - a New Zealand concoction!
@gullwingstorm857
2 жыл бұрын
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
@MasterQ18
10 ай бұрын
@@gullwingstorm857source?
@Bettyish
2 жыл бұрын
Pavalova is a New Zealand desert much like split enz is a kiwi band x
@gullwingstorm857
2 жыл бұрын
The first pavs in Australia were in 1906. The first pavs in NZ were in 1929.
@Bevalderon
2 жыл бұрын
Kiwi Dessert!!! Sorry I'm legally obligated to make that statement on behalf of my Kiwi step family lol
@kathrynwilliams669
2 жыл бұрын
New Zealand has Pavlova too. There is a rivalry with our Aussie neighbours as to who created it. But it is a classic Christmas Day and summer desert on both sides of the Tasman Sea. We just keep it simple and call it cream in NZ
@AnnaBrownandTaiaha
2 жыл бұрын
Hehe as soon as I saw the title I started hunting through the comments for my fellow Kiwis :)
@loopy7057
2 жыл бұрын
It's been proven to have an NZ origin.
@wickandde
2 жыл бұрын
There's no confusion, NZ created it - this has been confirmed by Oxford!
@robert-brydson-1
Жыл бұрын
the Pavlova is as NZ as the Chinese Gooseberry
@robert-brydson-1
Жыл бұрын
@@wickandde lol absolute bull, the Pavlova is as NZ as the Chinese Gooseberry
@loopy7057
2 жыл бұрын
Uh oh, sorry Marion, that's a New Zealand dessert haha. It's actually been proven to be so...by an Aussie investigative journalist too haha
@3_too_won
2 жыл бұрын
Kiwis are wrong ,wrong ,wrong.🤪🤪🤪
@loopy7057
2 жыл бұрын
@@3_too_won wrong when they play cricket against us hahaha. Not in this one though.
@Marionskitchen
2 жыл бұрын
Ahaahahaa. I'm with @mick keen LOL
@highlyfavoured6789
2 жыл бұрын
Well, it’s now Australian 😂
@loopy7057
2 жыл бұрын
@@Marionskitchen cheeky haha
@maidagrujic8489
2 жыл бұрын
4 egg whites to 1 cup caster sugar is definitely the ratio. So if you use 6 egg whites you need 11/2 cups of caster sugar. At the end take a tiny bit of mixture between your fingers to make sure it’s not grainy.
@bonniewylie3287
2 жыл бұрын
Your comments and helpful replies to questions about pavlovas are so detailed and knowledgeable! Thank you for sharing your expertise! 💛
@rishabhbahl6912
2 жыл бұрын
It's a kiwi dessert, isn't it! 😏
@loopy7057
2 жыл бұрын
Correct. Amazes me that we still think it's ours 🤣🤣
@highlyfavoured6789
2 жыл бұрын
Who cares, we just love it 😂
@r8chlletters
2 жыл бұрын
Pavlova is a New Zealand original. Not created in Australia!
@tracy_in_primary
2 жыл бұрын
Pavlovas are not a quick dessert to make, but they are easy and I often make them a day or two ahead. Especially for Christmas Day, when I run out of steam on Christmas Eve (the sass from the young adult children when a promised pav just cannot be created 🥴)! Just needs to be kept in an airtight container and it will be just fine.
@tammypillay7622
2 жыл бұрын
Do you store it in the fridge or at room temperature in an airtight container?
@tracy_in_primary
2 жыл бұрын
@@tammypillay7622 I would only ever store it at room temperature if making ahead. The only time I would put a pav in the fridge is if it was already filled with cream, because the cream needs refrigeration.
@moyralouise7123
2 жыл бұрын
I made a coco nutty pav last Christmas and made three different sized circles. Then stacked them like a Christmas tree YUMMO, I’m trying this recipe this year 🎄🎄🎄
@emilya.
2 жыл бұрын
That looks beyond delicious! I've never tried to tackle a pavlova, but this recipe makes me want to try! Thanks!
@katastrofcia
2 жыл бұрын
Well, in Polish we call it like... "creamy cream" 🤦♀️ Hope this helps! 😂
@Marionskitchen
2 жыл бұрын
Haha. I love that!
@rubymcfetridge4800
2 жыл бұрын
New Zealander/kiwi desert all the way, the Aussies were jealous and tried to claim it.
@magnificalux
2 жыл бұрын
Wow, that looks heavenly! ❤ Wish I could reach in and grab the whole pavlova!
@mitchellfreeman7010
2 жыл бұрын
For anyone looking at the recipe online it says 100g sugar but it should perhaps be 300g. RIP pavlova.
@greenwoodreid3796
2 жыл бұрын
I made this following the recipe exactly & have experience making pavlovas for some years. I tried Marions version & sorry to say it did not turn out well at all. It browned too much, the crust was soft & it deflated. I read the recipe 3 times & did everything correctly. My eggs were fresh. Now there’s no Christmas dessert 😩
@stellaparallax
2 жыл бұрын
Same, almost certain they made an error with the egg white to sugar ratio on the site...
@cheneyadams6482
2 жыл бұрын
Same here
@bwinkle2915
2 жыл бұрын
Not enough sugar
@catreid1019
2 жыл бұрын
We call it ‘heavy whipping cream’, we also have just plain whipping cream. I,m going to have to make one of these- haven’t made one for years.
@juliavanderley3837
2 жыл бұрын
It's actually a Zealand dessert!
@stellaparallax
2 жыл бұрын
I know pav is hard to master, but I tried this recipe today and it just didn't work. It went brown, but was still squishy. I went on to use another recipe and it worked perfectly.... one of the differences is that they used 300 g sugar per 6 large eggs. Can't help but notice that your recipe online mentions to only use 100 g sugar.... is that correct?
@maidagrujic8489
2 жыл бұрын
For 6 egg whites ( 250g ) you need 11/2 cups caster sugar which is about 350 g. I made my pavlova this morning and weighed the ingredients.
@samvdwalt7258
2 жыл бұрын
I had the exact same experience - squishy & brown. I think that the measurements of egg white & caster sugar has been mixed up! I watched a master class for making meringue & they said 2 : 1 ratio Sugar to Egg. I’m trying this recipe again today & switching the egg white to sugar ratios.
@stellaparallax
2 жыл бұрын
@@samvdwalt7258 I ended up using the recipe from super golden bakes. It was perfect! Didn't even crack either. Good luck!
@mitchellfreeman7010
2 жыл бұрын
Same, airy and brown. Something very wrong here as I’ve never had such a failed pav.
@Kat-hd6uw
2 жыл бұрын
@@maidagrujic8489 thank you! I'll be pulling the other out of the oven and remaking it.
@olivernaufal
2 жыл бұрын
This looks BEYOND delicious!!!
@annamcarthur3409
2 жыл бұрын
I love a good pav. But I ALWAYS flip it over before I top it. Why would I go to all that trouble to create a delicious crust only to cover it with cream. Flip it, and top it on the soft, newly exposed under side and you will be in heaven. My mother and grand mother taught me this method and I was always amazed to find that not many others made a pav this way. Try it, you wont be disappointed. Merry Christmas to you and your family Marion. I'm looking forward to receiving your new cookbook for Christmas.
@ralucastan6640
Ай бұрын
What do you mean by flip it? Upside down?
@krishnaramdjielal1104
2 жыл бұрын
Hi Marion, love the recipe. Just one question: does the vinegar and the corn starch do the same job as cream of tartar?
@Rinaldigotama
2 жыл бұрын
i think the vinegar does do the same thing as cream of tartar, and corn starch gives it slight body. i don't have cream of tartar so whenever a recipe calls for it i sub it with vinegar.
Пікірлер: 502