Comments on: Pavlova Revisited

By: Mike Padilla

Mike Padilla — Tue, 14 Jun 2011 12:44:29 +0000

It was in Sydney where I first tasted pavlova. i loved it so much that whenever i visit my friends in oz, pavlova is served first,haha…
I just wanted to know if there is a store that sells pavlova in QC. I live in Fairview.
Thanks!

By: Marketman

Marketman — Sat, 08 Jan 2011 23:06:52 +0000

neri, I have never seen an unadorned or adorned pavlova for sale in a Manila/QC bakeshop. They generally have to be consumed soon after you make them. Not sure about the link between napoleones…

By: neri

neri — Sat, 08 Jan 2011 14:21:30 +0000

Hi! I was just wondering if you can lead me to any bakeshop selling pavlovas within quezon city (diliman area)? I’m not into baking as much as I am into cooking so I don’t think trying out pavlova recipes is gonna be an adventure worth its while. I can probably just work out at decorating it. Also would you know if our local napoleones is similar to the russian napoleon tort? Thanks and more power!

By: emsy

emsy — Thu, 19 Nov 2009 06:38:43 +0000

i uber love pavlova because it never fails to impress guests…but i kinda have a little shortcut with the meringue. there’s a sidewalk vendor selling meringue and barquillos (not the colored kind…but the ones shaped like kisses packed in little plastic packages), who always “parks” by the gate of our subdivision and we buy from him all the time. eventually we became sort of friends and it turns out that they make the meringue themselves. so whenever i feel the craving for pavlova or my partner’s relatives are coming over, i ask him to make me big bowls of meringue and make it a little “tostado” or burnt and he’d have it available the next day. all i have to do is fill it with whipped cream and top it with fruits. modern girl shortcut. :)

there’s just something grand/impressive about how a pavlova looks that just makes people think that you’re some kind of wunderkind in the kitchen, right? it’s very appealing visually. and who can say no to whipped cream and fresh berries? even my partner’s mother HAD to give her nod of appreciation when i brought one for dinner.

By: Marketman

Marketman — Fri, 07 Aug 2009 01:10:40 +0000

nicolette, just use a spatula, the egg whites are very easy to shape…

By: nicolette

nicolette — Thu, 06 Aug 2009 19:21:00 +0000

Pretty! I have to try this sometime but I’m curious as to how you shaped them into “bowls”.

By: Helen

Helen — Tue, 04 Aug 2009 08:34:15 +0000

Never liked Pavlova, give me cake everytime…

By: joyce

joyce — Tue, 04 Aug 2009 08:34:03 +0000

wow!this version is the spiffier one. there’s something about the overflowing of blueberries and rich cream that makes it look yummier hehe

By: Ailene

Ailene — Mon, 03 Aug 2009 16:18:09 +0000

Hi MM,

Just curious, with all the meringue talk and the macarons, have you ever tried making your own macarons?

By: Mel Wood

Mel Wood — Mon, 03 Aug 2009 08:05:16 +0000

It’s a tug-o-war between the Kiwis and Aussies as to who really invented the pavlova. Both countries hail it as their national dessert and claim its origin. Needless to say, it’s something really, really special to both countries. Neither of them would acknowledge each other’s claim.

My husband who’s a Kiwi loves his pav with slices of fruits in season – kiwi fruit, tamarillo, raspberries, strawberries etc.,- with ice cream and topped with lots and lots of whipped cream! I personally don’t like the taste because it tastes malansa to me, but I enjoy watching my husband devour this dessert and lick his lips afterwards.

Whenever he sees me preparing leche flan, he would suggest that I make pavlova with the egg whites. Unfortunately, I haven’t done a good pav. My previous attempts were disasters because they collapse as soon as I take them out of the oven.

I should probably try your recipe MM!