Pavlova roll with cherry cream

0:00

why is Pavlova one of Australia's

0:01

favorite desserts to me it's really

0:03

obvious it's sweet and light but it's

0:05

still rich and you can put whatever

0:07

seasonal fruits you want on it but there

0:09

are a few secrets to getting that mering

0:12

just perfect and I'm going to teach you

0:13

them right

0:14

now the first one is egg whites you want

0:17

these to be at room temperature don't

0:19

use them straight out of the fridge let

0:21

them sit out for at least an hour or

0:23

hold the bowl like this for a little bit

0:24

and the warmth of your hands will

0:26

actually warm up those egg whites a

0:27

little bit go ahead and dump those

0:30

straight into your stand

0:34

mixer once that whisk has been working

0:36

for about 30 seconds you'll see how

0:39

voluminous this becomes right and that

0:41

actually allows the sugar to be absorbed

0:43

in a much better way and then you just

0:44

add it in a nice slow

0:47

string let's have a little peek and see

0:49

what's going on you can see now by the

0:51

Whisk it's now probably at about a soft

0:54

peak so see how that's really floppy

0:56

which tells me we're ready to add the

0:58

other ingredients start moving

1:00

that whisk slowly it's time we're going

1:01

to add the vinegar 1/4 teaspoon of

1:04

vanilla take your cornstarch and using a

1:06

little seiv add that pick up the

1:09

pace I always add Just A

1:12

Pinch I always add just a pinch of salt

1:15

to every dessert that I make because I

1:17

think it brings out a lot of that

1:18

beautiful Flavor now the reason I check

1:20

it a couple of times is you don't want

1:22

to over whisk if you over whisk it

1:24

you'll actually start removing some of

1:26

that air again and eventually you'll

1:27

beat all of that air back out so it's

1:29

just that perfect moment in time that

1:30

we're looking for let's have a little

1:32

peek at our Peaks perfect stiff peaks

1:35

and when that happens you know you don't

1:37

need to whisk it anymore I'm going to

1:39

show you a little trick take some

1:40

parchment paper and get yourself a

1:42

cutter now whether that is a big one or

1:44

a small one choice is yours I actually

1:46

run a pencil around like this flip the

1:49

parchment over like that you'll still be

1:52

able to see through it and you can just

1:54

gently fold that beautiful light mering

1:57

around like this pop it onto your

1:59

parchment now another little way to get

2:01

those perfect mering is using one of

2:04

these guys if you've got one of these

2:05

big ice cream Scoops you can go ahead

2:08

and hit it right in the middle of that

2:10

Circle that you made and you create this

2:12

beautiful dolp of mering they might want

2:14

to be small individual ones or you might

2:16

want to do one really big one it can

2:19

kind of be in any shape that you like

2:20

use a spoon and I actually want a little

2:23

divot in the center here so I've got

2:25

somewhere to fill up my whipped cream

2:27

we've made our pavlovas now here's

2:28

another little secret if you take just a

2:30

little dollop of that mering and stick

2:32

it in all four corners it's going to

2:34

stick to your sheep tray so nothing is

2:37

going to fly around in the oven so

2:39

that's it the mering are ready to go in

2:41

the oven they go in at 150 Cel and as

2:44

soon as you put them in you turn it down

2:45

to 105 and they take about an hour and 15

2:48

minutes once your pav overs have been in

2:50

for an hour and 15 minutes turn the oven

2:52

off stick a wooden spoon in the top like

2:55

this that's going to allow the heat to

2:57

escape the oven slowly right right we

2:59

don't want to rush them because that's

3:01

when you get a little crackage once your

3:03

pavlovas have had the time to cool down

3:05

remove that wooden spoon grab the tray I

3:08

probably don't even need a towel cuz

3:09

they're cooled right down now the great

3:11

thing about a pavlova there are no

3:14

rules the really it's totally up to you

3:16

what kind of fruit you use you need a

3:17

little tartness to relieve some of the

3:20

sweetness that we've put into the mering

3:21

let me show you how you can do it as an

3:24

individual just take a tiny little

3:26

dollop of whipped cream and use it as a

3:28

glue that's now secure and put a nice

3:31

big dollop of frozen yogurt if you

3:33

wanted to add some whipped cream be my

3:35

guest got some peaches and some

3:37

nectarines could do a drizzle it's an

3:40

individual pav over maybe that's your

3:42

style or maybe it's not well don't worry

3:44

because what I'm going to show you next

3:46

you might want to layer them this one

3:48

I'll do with some whipped cream and you

3:49

might want to stick them straight down

3:51

the center of your platter like this and

3:53

put a nice big dollop of cream in each

3:56

one so you can now see just how many

3:58

different options you you've got when it

4:00

comes to plating these of course you

4:01

dress it with whatever fruits you like

4:04

the look of we're so lucky in Australia

4:06

our Christmas Falls right in the middle

4:08

of summer I've actually got a little

4:10

caramel sauce that I made with passion

4:12

fruit just imagine if something goes

4:14

slightly wrong with you pavlovas

4:16

imagine if they're a bit broken there's

4:18

a thing called an eaten mess purposely

4:20

break these babies up still leave them

4:22

in big chunks stick them into the bottom

4:24

of a glass put a little frozen yogurt or

4:27

maybe some whipped cream and now we kind

4:30

of

4:31

layer finish this with one perfect

4:34

little

4:35

raspberry that looks great I want to go

4:38

to this dinner party so whether you want

4:39

to do it as an individual pav over an

4:41

absolute showstopper or my beautiful

4:44

little messy smash pav the choice is

4:46

yours when it comes to plating the good

4:48

news is all of them look wonderful but

4:50

even better they taste delicious go to

4:58

coles.com.au come

5:04

on