- [John Kanell] If you've been craving a
light, refreshing, delicious, perfectly balanced dessert,
you've gotta try this pavlova out!
It has a meringue base that's crispy on the outside,
marshmellow-y on the inside.
Lots of whipped cream and fresh berries galore.
It is de-li-cious.
Hey you're watching Preppy Kitchen where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
This pavlova whips up in a snap
so let's get started!
First off, let's just draw a circle.
It's that simple.
(chuckles)
So you wanna have
any single circular object
that is roughly 7 inches in diameter.
Put it down, and then draw on the parchment paper
that you're gonna be using.
This is just a guide so we can spread our meringue out
and form a nice circular pavlova.
Doesn't have to be perfect but, you know...
It helps.
Turn it upside down.
No one wants to have like any pen marks they're eating.
And then set this aside.
Now we're going to separate the egg whites into the bowl.
But before we do that,
just werp.
Hang on a second.
What if like the kids did the dishes?
Or...
Someone just wasn't paying attention?
There's like a little bit of butter hanging out here,
like some left over film.
You don't want that.
It's not the end of the world,
your pavlova will still be a pavlova.
But, it never hurts to have the cleanest bowl possible.
So take couple drops of vinegar or lemon juice,
and then just wipe them around here.
Just make sure you're like...
Hey, no fat here.
See?
Squeaky clean. That's what I want.
Now that I have that bit of confidence
we can move forward.
So, we're gonna use four large eggs,
room temperature preferably.
And, we're going to separate them individually.
You can just crack them all into the same bowl.
But...
You might get a shell,
you might get a little yolk that's exploded for some reason.
Anything can go wrong.
So, let's not do that.
Separate the yolk out with your clean hands.
Some people prefer to do this,
you know,
with the shell.
The shell is so sharp,
you can really pierce the yolk.
I find that clean hands are best.
I actually like love gadgets that are useful.
Like the cupcake corer or something.
I have the space in my kitchen for them.
But, I don't have the memory.
Like I could just forget about something.
It'll be lost in a corner someplace, forever.
Like what a waste.
If you're curious about what my favorite kitchen gadgets are
click up over here for that...
Full video.
I might need to do like a part 2 for that.
Let me know if there should be a part 2
because, it's done in the old kitchen
and I've bought things since.
But it's a good start for like,
"What are the tools I like to use?"
All right, clean hands.
I'm adding in a pinch of salt
and a quarter teaspoon of cream of tartar.
So cream of tartar is an acid, in powder form.
And it's nice because it helps to stabilize the meringue.
While, not adding liquid to it.
If you don't have it at home
or can't find it, just use an equal amount of vinegar
or lemon juice.
Those will work too but you are adding in
like water basically, to your meringue.
So, it's not the best.
All right, I'm going to put these aside.
You can use these to make a delicious french buttercream.
Oh my gosh.
If you've have not had french buttercream,
it's custard in buttercream form.
And, you will just lose your mind over it.
If you love custard anything,
french buttercream is for you.
Click up here for that.
This is ready to go into the mixer now.
Let's get that.
Before we flip this on and get started,
I want to talk about the sugar for a moment.
So, you can totally use granulated sugar.
But, when you're making a meringue,
the best choice would be a super fine sugar.
It's almost like powdered sugar.
It's super duper fine granules.
Like, take a look at that on my hand.
See how tiny those granules are?
What you want is for the sugar to dissolve completely
in the egg whites.
You don't want a grivvy meringue
when you're um, feeling it between your fingers.
So, super fine sugar, if you can get it.
And if you can't,
go ahead and use granulated sugar.
Just add it very, very slow.
And, if you have a food processor,
you could process the granulated sugar,
to break down the granule size.
(chuckles)
The things you do for desserts.
All right.
We're going to start this up.
Clean whisk attachment.
And we want it to get nice and frothy.
Before the sugar goes in...
(mixing)
Once the egg whites are frothing,
it's time to gently and slowly
add your sugar.
Slow...
Slow.
I'm going a tablespoon at a time
just to make sure I'm controlling myself.
But, slow and steady cascade of sugar.
It takes a bit of time but it is so mesmerizing.
It's like, "Ah..."
Total zen time.
You can actually hear the difference in the texture
from the mixer working harder.
Yeah, last bit.
Let's take a break and feel the texture.
First of all, what?
Do you see this meringue?
This is a stiff, beautiful...
Look at that.
Thick meringue.
So strong.
Um, I do think it needs a bit or two just to finish up
because...
I feel a little bit of the sugar in there still.
So it needs to finish up,
and just dissolve.
But it is beautiful texture-wise.
While that mixes in, I'm adding in one teaspoon of vanilla.
Almost there.
This looks just...
Bonkers.
Oh my gosh.
That is a nice, stiff peak.
Uh, the sugar is nice and dissolved.
And...
Our very last step is to just sprinkle on
one and a half teaspoons of corn starch.
And we're going to fold that in.
So the corn starch is gonna give you a nice
marshmallow-y interior.
Which the pavlova is known for.
Crisp on the outside, soft and marshmallow-y on the inside.
Okay.
That's incorporated into that.
Now, let's get our baking sheet out.
Take your whisk and just add a little
bit of the extra meringue.
It's going to be the glue that just helps...
stick this down.
Okay, so...
Look at that meringue.
Nice and strong.
Look at that.
Take it out...
I should get points for that dismount.
You're going to want to use 2 spatulas for this.
Or like a spatula and a spoon or something.
So I'm using my spatula now to
make that kind of concave top.
So the pavlova is...
Depending on who you ask, either from Australia
or New Zealand.
From what I've been reading,
it seems like it was kind of,
in some ways an Australian dessert.
But, it got reconfigured
or just changed a little bit.
Because when Anna Pavlova, the famous ballerina,
came to do a tour at those two countries...
This dessert was like made in her honor.
And now, that's why it's called a pavlova.
Take your spatula now and just swoop up.
This is totally totally optional.
But it gives it a nice kind of like petal effect.
So, up.
Okay, that looks good to me.
Just take a little bit more meringue out of the center here.
Ready for the oven.
But, I have a little bit of extra meringue
from what I've scooped off.
You might have been wondering what I was doing.
I'm using my extra meringue to make a little nest
on the side.
I'm actually going to cut it out and bake it separately
because it'll have a shorter bake time.
I just got carried away in the moment.
Form it up with the petals again.
And we're going to bake this for
probably closer to maybe, 40 minutes.
My pavlovas are almost done cooling.
And in the meantime,
I have some blackberries, some kiwis, and some strawberries
that I washed and chopped up.
But now let's make a quick batch of whipped cream.
One of my very most favorite things to eat.
All of the details for this are on the blog post.
Which you can, you know, click down there for.
I'm just gonna eyeball it.
Lot of cream,
splash the vanilla,
and then a couple tablespoons of powdered sugar.
Whip it up-
Actually you know what, a little bit more cream.
You know I like my snacking whipped cream.
Start on low to get it all mixed in.
I've got my tasting spoon in hand.
Okay, that's done.
You kind of want the whipped cream
to be able to cling on to the whisk.
Nice.
Hmm, perfect.
Should we take a look at our pavlovas?
Okay so I want to point out that
these will crack.
You're not going to get a perfect meringue.
You're not supposed to get a perfect...
Like a meringue kiss.
It's not that kind of recipe.
They'll crack, they'll be like collapsed a bit.
It's fine.
The delicious thing is, on the outside...
(tapping)
You hear that?
Ca-risp.
Just like you'd expect a meringue to be.
But inside, check this out...
Nice and marshmallow-y.
So it's like gooey, crispy,
and it's gonna have the delicious whipped cream on top.
And like berries, with a nice crispness of flavor.
Ah...
It's going to be amazing.
So I have my own little baby personal one.
Baby pavlova, oh so cute.
Put this on my plate,
that's for tasting for you.
But...
The big one goes here.
And you can see the top sunk down a bit,
it cracked.
That's fine.
That's what you expect.
Okay, big doll-ups of whipped cream.
Don't be shy about this.
And if you have those little wisps going up...
Oh-
If you have those little wisps going up,
I like to get the cream going like
just to the border of those wisps.
Okay.
And now for my little baby pavlova.
Don't you think I forgot about you.
Big doll-up of whipped.
That's my licking spoon/my bowl later.
Okay.
Now, all you have to do is...
Cover it with berries and fruit.
Whatever you want.
Last time I made this, I chose some gooseberries to put in.
But my husband was like, "Are those tomatoes?"
And I was like, "No, they're gooseberries!"
(chuckles)
Okay, we got some good blackberry coverage there.
I'm just gonna add in a few,
few of these kiwis.
Now for the strawberries.
And if your pavlova becomes like saturated with fruit
but you have more...
Just serve the fruit on the side.
It'll be a nice little moment.
Here the acidity of the fruit
really like gives a nice contrast to the meringue,
and the whipped cream.
It all brings it together.
This is going to be perfect with an afternoon tea
or just really like in anytime,
amazing dessert to surprise your family.
And if you like this recipe,
check out my fruit tart that has tons of flavor,
so fresh, crisp tart.
You're going to love it.
But now, for a taste.
Oh my gosh.
It's totally soft and like marshmallow-y on the inside.
I can't wait.
So refreshing. So delicious.
You have to make this recipe!
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