(Closed) Pavlova… can a UK Bee Explain?

posted 7 years ago in United Kingdom
Post # 3
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

Omg I just made one the other night, it was SO yummy!! It is essentially a giant meringue, its just very light and sweet if you’ve had a large meal. I love them! I don’t know if there’s a history behind them, and I don’t live in the UK, but I had to chime in with my love of them. LOL!

Post # 4
Member
1365 posts
Bumble bee

I’ve never had it. But I have had Eton Mess (YUM and so easy) and Baked Alaska (YUM and not at all easy). Have you heard of those?

Post # 5
Member
1365 posts
Bumble bee

Also, don’t you just *love* the Come Dine With Me narrator? He’s so cheeky! 🙂

Post # 7
Member
878 posts
Busy bee
  • Wedding: September 2012

You know the merangue on a Lemon Merangue Pie?  Well Pavlova is sorta the same,

Its egg whites and caster sugar plus some other things all whipped up and baked.  So its crispy on the outside and soft and chewy in the middle.  Then covered in cream and fruit of your choice. 

Its Aussie, and named after a Russian Ballerina to celebrate her tour of Aus.

SOME people claim its from New Zealand.  But its Aussie, haha.  Its one of those rivalry things.

Post # 8
Member
878 posts
Busy bee
  • Wedding: September 2012

The Pav I make has vanilla paste in it and raspberries on top.  But I have also found a recipe I want to try that flavours the Pav with Chocolate and puts raspberries on top.  YUM YUM

Post # 10
Member
4358 posts
Honey bee
  • Wedding: September 2018

BEST PUDDING EVERRRRR!!!  My mum makes the best ones, she used to sell them a school fetes and they’d be sold before they’d even hit the stall.  Mum uses vinegar to make it gooey on the inside and hard on the outside.  Covers it in cream and then adds raspberrys and slices of kiwi.  She’s always being asked to make them for family and friends, I think she made 2 just for us this Christmas.  YUM!!

Post # 12
Member
4358 posts
Honey bee
  • Wedding: September 2018

@VickyAurea: Eton Mess was created when a Pavlova broke into bits.  To rescue the day the chaps at Eton decided to rename it 🙂

@bakerella: Pavlova is named after a the ballet dancer Anna Pavlova, but I think I recall the story going that she never even tried it.

Post # 14
Member
878 posts
Busy bee
  • Wedding: September 2012

Not at all hard to make.  But they ALWATS collapse and crack.  Its just what they do.  To minimise it what I do is heat the oven to 180 celsius and turn it down to 150 celsiius when I put the Pav in.  Then I cook it and turn the oven off leaving it to cool inside the oven.

And if you burn it then it is WAY overcooked, because they only need to be slightly brown, not a dark brown.

And to give them a cripser shell you put white wine vinegar and baking soda in the mix.  The Chocolate recipe I recently found which I havent had a chance to try yet uses red wine balsamic vinegar.  Which sounded very intriguing to me.

Post # 15
Member
878 posts
Busy bee
  • Wedding: September 2012

http://www.foodbuzz.com/recipes/670207-nigella-lawson-s-christmas-pavlova

 

This is the best recipe I have ever found.  Which I thought was funny seeing as she is from the UK. haha.  But I came across a you tube video of hers and she said she got the recipe from the editor of the australians womens weekly, or something like that.

Post # 16
Member
701 posts
Busy bee
  • Wedding: January 2004

oh i llove a bit of pav!! i went looking for some tonight, but they were all sold out! 🙁 i think that some ppl do make them messier than others. however, my grandmother makes them so erfect they never crack or fall apart untill you eath them! and you can put any fruit you want. i love strawberries and passion fruit.

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