The Art of Creating a Show-Stopping Pavlova

When it comes to desserts, pavlovas are often overlooked in favor of more traditional sweet treats. However, this majestic dessert is truly worthy of attention and should be on every sweet-tooth's bucket list. In this article, we'll delve into the world of pavlovas and explore the art of creating a show-stopping dessert that will leave your guests in awe.

For beginners, making a pavlova can seem like a daunting task. However, with the right guidance and attention to detail, anyone can create this impressive dessert. The key to a successful pavlova lies in its simplicity. It's essentially a meringue-based cake topped with whipped cream, fresh fruit, and a drizzle of sauce. But, as we'll see, it's the execution that matters most.

To start, you'll need to gather your ingredients. A standard recipe calls for three large egg whites, 1 cup of granulated sugar, and 1/2 cup of cold water. You'll also need some high-quality fruit, such as strawberries, kiwi, or pineapple, as well as a few other pantry staples like butter, salt, and vanilla extract.

Now that we have our ingredients, let's talk about the meringue itself. This is where most people go wrong. The key to a perfect meringue is in its texture – it should be crispy on the outside and soft on the inside. To achieve this, you'll need to use room-temperature egg whites and make sure your sugar is well-combined with your butter.

Once you have your meringue mixture ready, it's time to shape it into a circle or oval shape. This will form the base of your pavlova. Make sure to handle the mixture gently, as you don't want to deflate it. Now, pop your pavlova into a preheated oven at 300°F (150°C) and bake for about an hour, or until it's golden brown.

While your pavlova is baking, let's talk about the whipped cream. This is where most people go wrong again – they over-whip their cream, resulting in a stiff and unappealing topping. To achieve the perfect consistency, you'll need to whip your cream until it's just stiff enough to hold its shape. Be careful not to overdo it, as this will result in a sad, weeping mess.

Now that our pavlova is done baking, let's talk about the fun part – assembling the dessert. You'll start by peeling and segmenting your grapefruit, taking care to avoid getting too much pith on your fruit. Next, you'll mix together some Sauvignon Blanc and a bit of lemon juice to create a syrup that will help bring out the flavors of your fruit.

Next up is the whipped cream. Take about three-quarters of a pint of heavy cream and whip it until it's stiff and smooth. You can add a touch of maple syrup to give it a hint of sweetness, but be careful not to overdo it – you don't want your cream to become too sweet.

Finally, it's time to assemble the dessert. Place your pavlova on a serving plate or platter, top with a dollop of whipped cream, and sprinkle some chopped chocolate and freeze-dried strawberries around the edges. Drizzle some of that delicious grapefruit syrup over the top, and you're done!

The Result: A Show-Stopping Pavlova

When you take your first bite of this majestic dessert, you'll be transported to a world of flavors and textures that will leave you speechless. The crispy meringue gives way to a soft and airy interior, while the whipped cream provides a tangy and creamy contrast. And let's not forget the fruit – in this case, fresh strawberries and kiwi that have been perfectly balanced by the tartness of the grapefruit syrup.

As we'll see later, the key to making a successful pavlova lies not just in its ingredients, but also in the execution. With attention to detail and a bit of patience, anyone can create a show-stopping dessert that will leave their guests in awe.

The Pavlova Recipe

Here is the recipe used in this article:

Ingredients:

* 3 large egg whites

* 1 cup granulated sugar

* 1/2 cup cold water

* Fresh fruit (such as strawberries, kiwi, or pineapple)

* Butter

* Salt

* Vanilla extract

* Sauvignon Blanc

* Lemon juice

* Maple syrup

Instructions:

1. Preheat your oven to 300°F (150°C).

2. In a large mixing bowl, whip together the egg whites and granulated sugar until stiff peaks form.

3. Add the cold water to the mixture and whip until combined.

4. Pour the meringue mixture into a circle or oval shape on a baking sheet lined with parchment paper.

5. Bake for about an hour, or until golden brown.

6. Allow the pavlova to cool completely before serving.

Whipped Cream:

* 1 pint heavy cream

* Maple syrup (optional)

Instructions:

1. Whip the heavy cream until stiff peaks form.

2. Add a touch of maple syrup if desired, but be careful not to overdo it – you don't want your cream to become too sweet.

Grapefruit Syrup:

* Sauvignon Blanc

* Lemon juice

Instructions:

1. Mix together the Sauvignon Blanc and lemon juice in a small saucepan.

2. Heat until warm and syrupy, then let cool before using.

And there you have it – a show-stopping pavlova that's sure to impress your guests!

"WEBVTTKind: captionsLanguage: enpavlova's a meringue based dessert it's like a meringue but instead of being hard all the way through sort of like a meringue is pavlova has a crispy exterior and a soft like marshmallowy interior and sort of eats and looks more like a cake it's a major staple dessert in the spring and summer time in new zealand and australia and there is a debate on which one of the two countries invented it and i'm not going to comment on that however it does seem to be named after a russian ballerina named anna pavlova in honor of her visit to the country what is for sure is that as a self-proclaimed meringue hater a pavlova is something more and it's something special and this year you're going to get acquainted with it this video is sponsored by brancota estate sauvignon blanc a fantastic new zealand wine that we're gonna use in this recipe but more on this later let's just jump right into it now in my research i came across many issues that you're gonna potentially come across when making padlove it is a finicky beast it's a thing that sometimes doesn't want to play nice with you i'm gonna sort of run through potential pitfalls to preempt any mistakes we might make i'm by no means an expert in this but i have made this a whole bunch of times i've made mistakes and through that hopefully we can prevent any mistakes you might be having the first of which is you're gonna make sure you're gonna get fresh eggs and they're gonna be room temperature it's gonna whip up into a better more stable egg whites than using cold or old eggs and i'm using about six large eggs and we're gonna separate out the egg whites from the egg yolks and we're gonna do them in separate bowls another thing we have to do is make sure that our bowls our gear anything we're gonna use to whip the meringue up has no greasy residue or fat left over one way you could do that is you could take a lemon just sort of squirt it onto a paper towel and just sort of wipe it out sometimes even when you wash with soap you get leave a little bit of residue and that can really screw things up now i'm not gonna crack the egg whites into this bowl i'm gonna do it all here so that god forbid i get any egg yolks into the egg whites it's not gonna ruin the entire batch of egg whites and i don't waste them all egg whites into one bowl egg yolks in the other then those egg whites into the bowl that way we make certain no egg yolks are gonna get into our mixing bowl let's say this makes them uh some pasta dough you know the next thing that is a little bit tricky is you're gonna have to find this super fine sugar called caster sugar turns out that regular granulated sugar is a little too coarse and it will not dissolve as well as castor sugar will in beating the egg whites so at the end your interior gets a little bit grainy can be done with granulated sugar but caster sugar seems to work the best but i'm gonna need one and a half cups now we've got an electric mixer that's really helpful because it does take a little bit of time for these to come together you could use a hand mixer as well you could do it by hand but you better be jacked now we're gonna get these going just the egg whites for now on if there's 10 speeds i'm gonna go at speed six you don't want to beat these too hard nice medium speed go slow take your time and once we reach soft peaks like a nice real foam is starting to develop then we're going to gradually start to work in some of this caster sugar so here we go once you see the egg whites start to stiffen i'm just going to take a tablespoon at a time of the caster sugar and add it into the beating egg whites this is just going to allow the sugar to more easily dissolve into the egg whites once you've got all the sugar incorporated into the meringue just let it go until you start to see peaks developing see that gotta go longer now while we work at the stiff peaks i want to measure out about three tablespoons of corn starch and then one and a half teaspoons of cream of tartar this is going to create a nice stable pavlova now i'm just going to dip my hand looks like we're almost at stiff peaks and i'm going to rub them together to make sure the sugar is dissolved once that's happened then i'm just going to go ahead i'm going to add the cornstarch the cream of tartar and about a capful of vanilla extract for flavor and if you take a look inside the bowl you'll start to see when you're close peaks starting to form as the whisk attachment makes its rounds around the bowl now if you go to nice medium speed and you're patient it's probably gonna take around 30 minutes to get it to stiff peaks that's the appropriate stiffness really really go really really good now i've got this silt mat this is a non-stick mat you can use parchment paper you could secure the parchment by just dotting a little bit of this meringue below it it'll keep that parchment paper in place now we're just going to kind of make a cake it could be as thick as you want as thin as you want i want to go for some height so when i cut into it there's a nice chunk of marshmallowy center now just take a spatula or an offset pastry tool and just sort of work it into a nice round circular shape you could keep it rough you could smooth out the edges however you want it to look and then i'm just going to create a little crevice in the center for all that fruit to get into and then you can sort of do these nice patterns right almost like creating a crown okay so now we made it this far really happy with how it came out one thing i didn't mention which really needs to be thought of before you even start to make this is the humidity of the deck i did a little look on my weather app and it said it was going to rain yesterday and it's going to rain for the next four days after today so today was really the only dry non-humid day that i can make this and if you do have a humid day probably going to run into problems that humidity is going to get into that sugar and that sugar is going to kind of seep it out it's called weeping it's also going to soften the exterior so you're not going to get that nice crust around and that soft center it's just going to be no good so a nice dry day is going to be perfect for this i've got the oven preheating at 250 degrees but what i'm going to do is drop it down to 200. that initial blast of the hotness is going to sort of help seal the crust and then that slow and low temperature is going to ensure this cooks properly it's not going to crack hopefully i want this to look the same coming out of the oven as it does now going into the oven so into this oven we go gently place the pavlova into the oven and then set a timer for about an hour and 15 minutes after about an hour and 15 minutes just give it a check to me it looks good it's not brown it's not falling apart now the pavlova's cooked but i'm not gonna open up the oven door and take it out i'm gonna turn the heat off of the oven leave it in the oven for about two hours and let it slowly cool down to room temp now that we're letting our pavlova rest we can prep the other elements that we're going to go on top of the pavlova the first of which is going to be wine soaked berries and fruit and now we can talk about brown cut estate and new zealand wines have made a huge impact on the wine world even though their wines have only been commercially available since the 1970s new zealand produces less than one percent of the wines in the world yet somehow has a spot on everybody's wine shelf which says something about the quality and love that people have for this region of wines bren cotta state pioneered the marlboro sauvignon blanc wine industry by taking a huge risk and planting the first sauvignon blanc grapes in marlborough new zealand in 1975. at that time people thought it was way too cold for anything other than grazing sheep but that bet paid off because now new zealand is recognized as one of the great wine producers in the world when you take a whiff of it you instantly get these hints of citrus tropical fruit notes it's got this like refreshing acidity to it so using it in this dessert is gonna bring some tartness to it that's gonna balance out the sweetness of the meringue it's why you often see a pavlova served with a curd like a lemon curd because it's that balance of sweet and tangy that brings it all together and it doesn't become too sweet it becomes just right so we're gonna use a little bit of this to soak some fruit in i'm just gonna take about a pint of strawberries and cut them into quarters so i'm gonna go in with some blackberries i found some really beautiful figs these are optional but i mean look how beautiful that is why not use them when you find them what i love about pavlova's is basically just like a vehicle for like a nice fruit salad or like berries and cream it's gonna just bring some nice texture it's fantastic so i'm gonna take some of that caster sugar it's a couple tablespoons just coat them with the sugar that's going to macerate them when i say macerating it's just a fancy way of saying marinated fruit pinch of salt i've got some grapefruit i've got some lemon juice you can use either or but we're going to use some grapefruit so might as well use some of the zest you get real nice hints of grapefruit in the sauvignon blanc so it's going to go really nicely plus it's nice and tart some lemon a little bit of that samyam blanc squeeze the lemon juice and put this off to the side and i'm going to segment this grapefruit so we're going to take the top and the bottom off just take your knife and just slowly curl it around the flesh of the grapefruit trying to get as little pith on there as you can just take your time with it there's like a pressure you're going to place on the outside as your knife curls in it's going to allow you to get a minimal amount of that grapefruit flesh away from the skin and the in the pit so right now i'm like pushing the peel outwards as i'm trying to turn that corner i'm gonna take my knife and just cut out the little segments of grapefruit just like that and you cut it the next one off hold it back with your thumb like that segment should peel right out then you want to squeeze all that juice i'm gonna take the segments and place them into my fruit mixture i'm gonna save this juice for the strawberry sauce and we're just gonna let this sit and marinate while the pavlova continues to cool and we make our strawberry sauce and our whipped cream now i'm just gonna take another pint of the strawberries quarter them again and these are gonna be the strawberries for our strawberry sauce so now we're going to take this batch of strawberries and get them into a pot i'm going to go in with a quarter cup to a half cup of the sauvignon blanc the grapefruit juice a little lemon zest and then some lemon juice and then about a half a cup of sugar and a pinch of salt and then onto the stove and we're just going to cook this until it breaks down and then we can blend it just get the pot on medium high heat give it a nice stir and then just bring that up to a boil and then drop it down to a simmer and just cook it until the strawberries are nice and soft and are gonna blend up really well and then with a hand blender just gonna stick it in there and blend it until nice and smooth get it back on the heat reduce it till it's nice and thick and then pour it through a strainer get all the seeds and fibers out of there i'm gonna let this chill before using it on the pavlova this is gonna thicken nicely as it cools final element is going to be some whipped cream think of it as the frosting of the cake in a big bowl everything cold your whipping cream has to be cold take about three quarters of a pint we're gonna sweeten it with some maple syrup now the key with whipped cream is using a very large bowl and then once you've got it to a certain thickness you turn it on its side and you use the circumference of the bowl to quicken this process and to beat a lot of air into this fast i like my whipped cream on the softer side almost like a cloud she looks beautiful to me there is some cracking but that's okay there's no major structural damage it didn't collapse that's all we really care about get a nice hard shell now you're gonna really want to handle this gently to get this off you just kind of want to scrape it off of the silt pad or the parchment transfer to whatever platter you're going to use i'm just going to chop up some chocolate real quick some dark chocolate you wouldn't want to use a chocolate that's too sweet for this then goes the whipped cream onto the pavlova on top of that we're going with the wine soaked fruit then some of that dark chocolate a mix of the chunks as well as some of the little crumbles as a little dusting for some nice decorative effect to it along with some freeze-dried strawberries that we're also just gonna crumble up so we have some like dark specks and some red specks it just kind of looks nice and adds some texture that strawberry sauce should be chilled now we're just gonna drizzle that around the berries and the plate some fresh mint and a final dusting of powdered sugar then you just want to cut this thing open like a cake and you should have this nice thick malory center and it should form a nice slice a little bit more strawberry sauce some chocolate knock yourself out you see this cake like interior this fluffiness incredible it's just like strawberries and cream on absolute steroids now if you can see you've got this creamy like marshmallowy center and a crispy exterior so maybe you haven't heard of pavlova before but this is the year for you to try it you've got sweetness balanced out by acidity and tartness so that it overall not too sweet you want to get your hand on some of this bran cotta state new zealand marlboro sauvignon blanc you can pick it up at bran cottastate.com i'll leave a link down in the description recipe is going to be down in the description as well that's all that i have today i'll see you next time until then take care of yourself and go feed yourselfpavlova's a meringue based dessert it's like a meringue but instead of being hard all the way through sort of like a meringue is pavlova has a crispy exterior and a soft like marshmallowy interior and sort of eats and looks more like a cake it's a major staple dessert in the spring and summer time in new zealand and australia and there is a debate on which one of the two countries invented it and i'm not going to comment on that however it does seem to be named after a russian ballerina named anna pavlova in honor of her visit to the country what is for sure is that as a self-proclaimed meringue hater a pavlova is something more and it's something special and this year you're going to get acquainted with it this video is sponsored by brancota estate sauvignon blanc a fantastic new zealand wine that we're gonna use in this recipe but more on this later let's just jump right into it now in my research i came across many issues that you're gonna potentially come across when making padlove it is a finicky beast it's a thing that sometimes doesn't want to play nice with you i'm gonna sort of run through potential pitfalls to preempt any mistakes we might make i'm by no means an expert in this but i have made this a whole bunch of times i've made mistakes and through that hopefully we can prevent any mistakes you might be having the first of which is you're gonna make sure you're gonna get fresh eggs and they're gonna be room temperature it's gonna whip up into a better more stable egg whites than using cold or old eggs and i'm using about six large eggs and we're gonna separate out the egg whites from the egg yolks and we're gonna do them in separate bowls another thing we have to do is make sure that our bowls our gear anything we're gonna use to whip the meringue up has no greasy residue or fat left over one way you could do that is you could take a lemon just sort of squirt it onto a paper towel and just sort of wipe it out sometimes even when you wash with soap you get leave a little bit of residue and that can really screw things up now i'm not gonna crack the egg whites into this bowl i'm gonna do it all here so that god forbid i get any egg yolks into the egg whites it's not gonna ruin the entire batch of egg whites and i don't waste them all egg whites into one bowl egg yolks in the other then those egg whites into the bowl that way we make certain no egg yolks are gonna get into our mixing bowl let's say this makes them uh some pasta dough you know the next thing that is a little bit tricky is you're gonna have to find this super fine sugar called caster sugar turns out that regular granulated sugar is a little too coarse and it will not dissolve as well as castor sugar will in beating the egg whites so at the end your interior gets a little bit grainy can be done with granulated sugar but caster sugar seems to work the best but i'm gonna need one and a half cups now we've got an electric mixer that's really helpful because it does take a little bit of time for these to come together you could use a hand mixer as well you could do it by hand but you better be jacked now we're gonna get these going just the egg whites for now on if there's 10 speeds i'm gonna go at speed six you don't want to beat these too hard nice medium speed go slow take your time and once we reach soft peaks like a nice real foam is starting to develop then we're going to gradually start to work in some of this caster sugar so here we go once you see the egg whites start to stiffen i'm just going to take a tablespoon at a time of the caster sugar and add it into the beating egg whites this is just going to allow the sugar to more easily dissolve into the egg whites once you've got all the sugar incorporated into the meringue just let it go until you start to see peaks developing see that gotta go longer now while we work at the stiff peaks i want to measure out about three tablespoons of corn starch and then one and a half teaspoons of cream of tartar this is going to create a nice stable pavlova now i'm just going to dip my hand looks like we're almost at stiff peaks and i'm going to rub them together to make sure the sugar is dissolved once that's happened then i'm just going to go ahead i'm going to add the cornstarch the cream of tartar and about a capful of vanilla extract for flavor and if you take a look inside the bowl you'll start to see when you're close peaks starting to form as the whisk attachment makes its rounds around the bowl now if you go to nice medium speed and you're patient it's probably gonna take around 30 minutes to get it to stiff peaks that's the appropriate stiffness really really go really really good now i've got this silt mat this is a non-stick mat you can use parchment paper you could secure the parchment by just dotting a little bit of this meringue below it it'll keep that parchment paper in place now we're just going to kind of make a cake it could be as thick as you want as thin as you want i want to go for some height so when i cut into it there's a nice chunk of marshmallowy center now just take a spatula or an offset pastry tool and just sort of work it into a nice round circular shape you could keep it rough you could smooth out the edges however you want it to look and then i'm just going to create a little crevice in the center for all that fruit to get into and then you can sort of do these nice patterns right almost like creating a crown okay so now we made it this far really happy with how it came out one thing i didn't mention which really needs to be thought of before you even start to make this is the humidity of the deck i did a little look on my weather app and it said it was going to rain yesterday and it's going to rain for the next four days after today so today was really the only dry non-humid day that i can make this and if you do have a humid day probably going to run into problems that humidity is going to get into that sugar and that sugar is going to kind of seep it out it's called weeping it's also going to soften the exterior so you're not going to get that nice crust around and that soft center it's just going to be no good so a nice dry day is going to be perfect for this i've got the oven preheating at 250 degrees but what i'm going to do is drop it down to 200. that initial blast of the hotness is going to sort of help seal the crust and then that slow and low temperature is going to ensure this cooks properly it's not going to crack hopefully i want this to look the same coming out of the oven as it does now going into the oven so into this oven we go gently place the pavlova into the oven and then set a timer for about an hour and 15 minutes after about an hour and 15 minutes just give it a check to me it looks good it's not brown it's not falling apart now the pavlova's cooked but i'm not gonna open up the oven door and take it out i'm gonna turn the heat off of the oven leave it in the oven for about two hours and let it slowly cool down to room temp now that we're letting our pavlova rest we can prep the other elements that we're going to go on top of the pavlova the first of which is going to be wine soaked berries and fruit and now we can talk about brown cut estate and new zealand wines have made a huge impact on the wine world even though their wines have only been commercially available since the 1970s new zealand produces less than one percent of the wines in the world yet somehow has a spot on everybody's wine shelf which says something about the quality and love that people have for this region of wines bren cotta state pioneered the marlboro sauvignon blanc wine industry by taking a huge risk and planting the first sauvignon blanc grapes in marlborough new zealand in 1975. at that time people thought it was way too cold for anything other than grazing sheep but that bet paid off because now new zealand is recognized as one of the great wine producers in the world when you take a whiff of it you instantly get these hints of citrus tropical fruit notes it's got this like refreshing acidity to it so using it in this dessert is gonna bring some tartness to it that's gonna balance out the sweetness of the meringue it's why you often see a pavlova served with a curd like a lemon curd because it's that balance of sweet and tangy that brings it all together and it doesn't become too sweet it becomes just right so we're gonna use a little bit of this to soak some fruit in i'm just gonna take about a pint of strawberries and cut them into quarters so i'm gonna go in with some blackberries i found some really beautiful figs these are optional but i mean look how beautiful that is why not use them when you find them what i love about pavlova's is basically just like a vehicle for like a nice fruit salad or like berries and cream it's gonna just bring some nice texture it's fantastic so i'm gonna take some of that caster sugar it's a couple tablespoons just coat them with the sugar that's going to macerate them when i say macerating it's just a fancy way of saying marinated fruit pinch of salt i've got some grapefruit i've got some lemon juice you can use either or but we're going to use some grapefruit so might as well use some of the zest you get real nice hints of grapefruit in the sauvignon blanc so it's going to go really nicely plus it's nice and tart some lemon a little bit of that samyam blanc squeeze the lemon juice and put this off to the side and i'm going to segment this grapefruit so we're going to take the top and the bottom off just take your knife and just slowly curl it around the flesh of the grapefruit trying to get as little pith on there as you can just take your time with it there's like a pressure you're going to place on the outside as your knife curls in it's going to allow you to get a minimal amount of that grapefruit flesh away from the skin and the in the pit so right now i'm like pushing the peel outwards as i'm trying to turn that corner i'm gonna take my knife and just cut out the little segments of grapefruit just like that and you cut it the next one off hold it back with your thumb like that segment should peel right out then you want to squeeze all that juice i'm gonna take the segments and place them into my fruit mixture i'm gonna save this juice for the strawberry sauce and we're just gonna let this sit and marinate while the pavlova continues to cool and we make our strawberry sauce and our whipped cream now i'm just gonna take another pint of the strawberries quarter them again and these are gonna be the strawberries for our strawberry sauce so now we're going to take this batch of strawberries and get them into a pot i'm going to go in with a quarter cup to a half cup of the sauvignon blanc the grapefruit juice a little lemon zest and then some lemon juice and then about a half a cup of sugar and a pinch of salt and then onto the stove and we're just going to cook this until it breaks down and then we can blend it just get the pot on medium high heat give it a nice stir and then just bring that up to a boil and then drop it down to a simmer and just cook it until the strawberries are nice and soft and are gonna blend up really well and then with a hand blender just gonna stick it in there and blend it until nice and smooth get it back on the heat reduce it till it's nice and thick and then pour it through a strainer get all the seeds and fibers out of there i'm gonna let this chill before using it on the pavlova this is gonna thicken nicely as it cools final element is going to be some whipped cream think of it as the frosting of the cake in a big bowl everything cold your whipping cream has to be cold take about three quarters of a pint we're gonna sweeten it with some maple syrup now the key with whipped cream is using a very large bowl and then once you've got it to a certain thickness you turn it on its side and you use the circumference of the bowl to quicken this process and to beat a lot of air into this fast i like my whipped cream on the softer side almost like a cloud she looks beautiful to me there is some cracking but that's okay there's no major structural damage it didn't collapse that's all we really care about get a nice hard shell now you're gonna really want to handle this gently to get this off you just kind of want to scrape it off of the silt pad or the parchment transfer to whatever platter you're going to use i'm just going to chop up some chocolate real quick some dark chocolate you wouldn't want to use a chocolate that's too sweet for this then goes the whipped cream onto the pavlova on top of that we're going with the wine soaked fruit then some of that dark chocolate a mix of the chunks as well as some of the little crumbles as a little dusting for some nice decorative effect to it along with some freeze-dried strawberries that we're also just gonna crumble up so we have some like dark specks and some red specks it just kind of looks nice and adds some texture that strawberry sauce should be chilled now we're just gonna drizzle that around the berries and the plate some fresh mint and a final dusting of powdered sugar then you just want to cut this thing open like a cake and you should have this nice thick malory center and it should form a nice slice a little bit more strawberry sauce some chocolate knock yourself out you see this cake like interior this fluffiness incredible it's just like strawberries and cream on absolute steroids now if you can see you've got this creamy like marshmallowy center and a crispy exterior so maybe you haven't heard of pavlova before but this is the year for you to try it you've got sweetness balanced out by acidity and tartness so that it overall not too sweet you want to get your hand on some of this bran cotta state new zealand marlboro sauvignon blanc you can pick it up at bran cottastate.com i'll leave a link down in the description recipe is going to be down in the description as well that's all that i have today i'll see you next time until then take care of yourself and go feed yourself\n"