Comments on: Pavlova Pyatt

By: Sandra

Sandra — Wed, 15 Dec 2010 20:28:45 +0000

My signature dessert is the Pavlova. My recipe is from an old Gourmet magazine issue. I have made this dessert for the past 10 years and it has never failed to impress. The recipe I use has a couple significant differences. The recipe I use calls for only 2 egg whites. Therefore the beating time of the egg white mixture is increased until about 15 minutes. The appearance of the pavlova I make is a little different than the one in your photos. I think because I make mine a little more uniform when smoothing the mixture onto the baking sheet. But the results are fantastic, crisp outside and sweet smoothness inside! This dessert is ridiculously easy to make, yet super impressive presentation. Enjoy!

By: Malia

Malia — Thu, 26 Feb 2009 14:54:47 +0000

Ariel and I just had the pavlova for the first time and it was amazing! This is definitely a recipe I will be trying out. Thanks for the drool worthy post.

By: Cathy

Cathy — Wed, 08 Oct 2008 08:14:40 +0000

Hey CD,

Gosh this is mighty impressive and smthg that can never be recreated in the poor expat’s kitchen in VN…Guess I’ll just have to whip out my Maid-Ready Meals book rite?

You now remind me of Alton Brown…u no how he is? His show on the Food Network slips my mind but he’s the nerdy chef/researcher and host of US Iron Chef!

Just posted some Philipina pics on FB. hope u r fantastic and now i wish i went to eat palova w/u at jaspa’s! Ill go myself soon take care and lotsa love from hcmc!

By: foodhoe

foodhoe — Tue, 07 Oct 2008 14:46:56 +0000

ohmygorsh… your pictures are gorgeous and actually make me want to dust off my hand mixer and make this. I love gooey crunchy creamy desserts.

By: Gastronomer

Gastronomer — Mon, 06 Oct 2008 19:44:02 +0000

Quyenann - You’re welcome and do let me know how your pav turns out!

Tia - I’ve never thought about it before, but I just might be a dessert person when it comes to recipe preferences. It’s probably because my mother never baked…

WC - Anytime!

Tom - Wooooooooooooooooooot! Love your enthusiasm for pav!!

N - I totally broke off pieces of the exterior while it was cooling. Great minds (with no self-control) think alike! See below for the answer to your question…

Michelle - You beat me to the punch Creme brulee is definitely in the works. Just gotta find me some ramekins…

By: Michelle

Michelle — Mon, 06 Oct 2008 19:23:32 +0000

Miss.Adventure, how about using the leftover egg yorks for creme brulee? =) More decadent desserts, oh dear..

By: Miss.Adventure

Miss.Adventure — Mon, 06 Oct 2008 14:09:42 +0000

I could see myself being tempted to break pieces off of the crispy exterior on the Pavlova while it is cooling! It looks so crunchy! Question: what did you do with the 6 egg yolks???

By: Tom Aarons

Tom Aarons — Mon, 06 Oct 2008 04:07:03 +0000

YAAAAAYYYYYY!!!! BEST DESSERT EVER!!!!!!!!!!

By: Tia

Tia — Mon, 06 Oct 2008 03:22:09 +0000

OMIGOD! This looks so good, it just might inspire me to become a dessert person. Yummmmy!!!

By: quyenann

quyenann — Mon, 06 Oct 2008 03:10:06 +0000

Loooks sooo goood. Droooling….

I think I will try this for the next potluck.

Thanks for the inspiration <3