Pavlova (Meringue Dessert) – RECIPE
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: itunes.apple.com ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS: www.lulu.com Pavlova Response Video: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com Pavlova is a traditional Australian dessert. Normally served at family gatherings and BBQs – this delicious combination of vanilla meringue, whipped cream and fresh fruit will be a huge hit with your friends and family. Pavlova will soon become a favourite in your house! =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 8 Egg Whites (room temperature) 2 Cups of Castor Sugar (aka Fine White Sugar) 1/2 Teaspoon of Cream of Tartar (or 2 Teaspoons of Corn Flour) 1 Teaspoon of Vanilla Essence 300ml of Fresh Thickened Cream Fresh Fruit, for decoration (I used Strawberries) Preperation Time: 15 minute Cooking Time: 1 hour Serves 6 – 8 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin McLeod (Used with Permission) incompetech.com
replace the vanilla essence with mint essence and instead of fruit, top with after dinner mints and flaked chocolate for a great twist! x
awsome
Now I can be more prepared in cooking Australian recipes for my girlfriend when we finally meet~
@OnePotChefShow I ADORE your enthuiasm to the recipes!
I love this recepie, just when you said that it is a classical australian recepie I couldn’t help laughing….!
I love your videos but I have a problem I am from Denmark and I do not know if you can buy the things you need for your cake if you can get them in Denmark and if you can try making a banana split =)
You could but it nowhere near as nice. I also never sweeten my whipped cream for the topping as the pavlova is sweet enough
can i use icing sugar? thanks.. love lots!
i don’t have fresh thickened cream in where i live
can i use whipping cream as a substitute?
Any cream suitable for whipping will be fine
You might be able to find it in the can milk area like where they have evaporated milk and sweetened condensed milk. The name is different also like reduced fat cream. I have to check myself though.
u should have vinegar in there, don’t u? ..please someone answer
Why do you put the heat at 180 before bringing it down to 150? Why not just pre-heat it to 150?
Because I want the pavlova to get a brief hit of heat before dropping the temperature. It helps to set the outside of the pavlova
tried bake one yesterday, it was really great ! thank you so much !
Tried baking it yesterday, It was really nice. thanks a lot
but can i know why does it shrank to half of the height? Do i hv to add more cream of tartar to make the shell crispier? coz it was quite soft…
Yes. It wont be that yellow but it will work.
reminds me of an Eton mess a bit, can you do that next or have you already done that?
IT ALL FELL APART WEN I CUT IT!!
Difficult to make a good meringue. But nice try here I think! Like you say also who cares if its cracked
. The taste will remain the same anyway 
. Cheers from e swedish diabethic!
hi there! can i use cornstarch instead of cornflour? (as substitute for cream of tartar) or its ok to make this without cream of tartar or cornflour?
“Corn Flour” is the Australian name for “Corn Starch” – it’s the same thing. Yes you can use it instead of Cream of Tartar
yay!!! thanks onepotChef David! turned out really great!!!!
yay!!! thanks much onepotChef David
turned out really great..I’ve also tried your choc mud cake and cookie recipes ! and from then on…i start getting interested with baking 
carry on…am gonna try some more of your really good recipes 
cheers!