Video: Fresh Strawberry Pavlova -

Video: Fresh Strawberry Pavlova

Watch Chef John make a beautiful strawberry dessert from Down Under.

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In this video, you’ll see how to make Pavlova, the delicious fruit and meringue dessert named after Russian ballerina, Anna Pavlova. You’ll see how to incorporate air into your egg whites, whisking until you’ve achieved “the ribbon stage.” Then you’ll discover exactly what your mixture should look like when you’ve achieved perfect meringue conditions! You’ll also learn why Chef John paints his fresh strawberries with warmed apricot preserves. The crispy crunchy outside of this dessert contrasts wonderfully with the marshmallowy center, and the fresh berries and whipped cream just make it magical. Get the recipe for Chef John’s Fresh Strawberry Pavlova.

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May 19, 2015 10:47 pm
I love how Chef John explains his recipes. It reminds me of a the pavlova I tried for the first time at The Parlour restaurant in Stratford Ontario. I feel like I could make this. He makes it looks so easy.
May 19, 2014 5:59 am
Can I bake the pavlova like cupcakes individually in the cupcakes holders, for how long and at what temperature? 24 mini cupcakes
Jarrell Aberdeen 
May 10, 2014 10:24 am
I love that recipe
Nov. 9, 2013 9:31 am
My mouth is watering. And I am smiling at your cute jokes. Will make it for my next dinner party and will really feel like a show off thanks to you! ...Even though meringue is a bit of a challenge to conquer.
Oct. 29, 2013 2:46 am
Love it Chef John...!!!
Oct. 24, 2013 8:41 pm
WOW! I really enjoyed this video! Chef John you made this so much fun to watch. It made me laugh, but most importantly it taught me how to make a delicious dessert! You are a wonderful teacher! I am going to make this for my family this week! I can hardly wait. THANK YOU!!! :)
Jul. 18, 2013 3:28 pm
I could listen to Chef John narrate the yellow pages! Love his recipes too makes everything fun and delicious.
May 25, 2013 11:59 am
Blah.. you mean New Zealand desert surely?! First made in NZ more then 20 years before Australia had even heard of it. Sorry Aussie, you can have Russell Crowe instead.
Apr. 15, 2013 1:46 pm
Oh, Chef John, so much fun to watch and see. I lived many years in Southeast Asia and knew many Australians and ate pavlova any chance I got. The authentic recipe I have from down there is slightly different, but you've done a gorgeous version. I love the idea of brushing on the thinned apricot preserves. Alas, pavlova is just not pavlova without passion fruit glaze, but it's not an easy thing to find here. You've made me want some, and I will have to get the whisk out soon. Not sure how much difference it makes, as I am a cook and no chef, but the Aussies call for castor or superfine sugar in making this dessert.
Jul. 7, 2012 8:13 am
Chef John your ranking in my book as funny and educational...and your with my other fave Cooks/Chefs Paula Deen, Alton Brown & Betty Crocker :)
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