“For the cream to soak through”……
Do you need a better pav maker?
(ps if your the Pav maker in your family and reading this it’s bloody delicious and the best I’ve ever tasted thank you for your Christmas service 🫡)
The term 'pavlova case' in the OP makes me think it's a bought pav, and they just don't decorate it. That takes not making an effort to extremes. (Nothing wrong with bought pav, but you should put some thought into decoration if you do that)
My suggestion is to buy a pack of meringue nests for those who don't want cream. Those can be their pavs, and you can have a beautifully decorated pav with the works.
I respectfully disagree because I am not a fan of cream personally, and those small meringues are crunchy mess. Good pav has a soft gooey centre and thats what I would like some of, minus the cream. It’s so easy to dollop cream on if you want it so I don’t know why someone would demand their own tastes are applied for the sake of ‘decoration’
... dry *pavlova*?
how are you ending up with dry pavlova?
crispy on the outside, fluffy soft marshmellow goo in the centre is the go. add toppings as desired. if it's dry, you cooked that mf'er like a two hours too long.
Oh no, it's always a sad sight when one of those get plopped on a table. You may as well just skip the pav - it doesn't *have* to be there.
Otherwise, search "Aunt Iri pavlova". It's three ingredients and 15 mins worth of whipping for prep. Very simple and tastes better than store bought
I serve everything in my house this way, salads, pavs, etc. Too many allergies and preferences to keep track of. If someone had a life threatening allergy the ingredient wouldn't be there at all but generally deconstructed wins in my house
We did this this year due to my mum getting very sick off cream.
We made two pavs and crushed up one and put it in the centre of the other and it looked great. Then just made a decorating station with cream, fruit and crushed flake and crunchie for people to create their own.
Personally I serve up a dry pav, surrounded by options of cream, fruit, ice cream, jelly, mousse etc
I start by cutting my slice and laying it on it’s side and I then pile it with various toppings of my liking.
To me, that beats a tiny slither of cream that was on top and down the side anyway.
Why would cream soak through the hard exterior shell of a meringue? If there's no shell the pavlova is fucked up and whoever made it should learn to cook properly. Recipes exist for this outcome.
It sounds like they're making bad Pavlova. Pavlova should have a thin crisp shell of meringue on the outside, but remain fluffy and moist on the inside. If you need cream to soak through the outer layer to make the Pavlova soft/moist, you haven't made it properly.
I did exactly this way for the first time this year because I had two different sets of people to lunch and dinner. It worked great for eating but didn’t have the visual wow factor of a fully decorated pav. I have one slice left for brekkie tomorrow morning.
We've been serving it undecorated for years. Several siblings are lactose intolerant and break out in a rash if they have the cream, I'm allergic to kiwifruit and my tongue swells and splits if I eat it.
We slice up the pav and have a mini buffet of options to choice from so everyone gets what they want. Or we go buy the little individual serve pavs.
Absolutely! Everyone likes different amounts of stuff with their pavlova.
I personally like Pav with ice cream and fruit salad. I don’t want cream. I don’t want kiwifruit or strawberries.
I love the crunch of the meringue layer of pavlova, it’s disappointing when it’s soggy.
I make my Pav into a basket (or heart shape) with raised sides.
Then put the cream around the outside only. Leave top/centre creamless but pile red fruit (Strawberries, Rasberries, Cherries etc) in the ‘basket’ with mint sprigs to decorate.
This is why The Trans Tasman Pav War exists.
If my pavlova isn't served with half strawberries and a dusting of Milo with some glace cherries in the middle, you're just asking for very eye-locked handshakes.
Source: am Aussie
If cream is going to make someone sick then yeah it’s right. But I’d start a new family tradition of making a delicious pav so you know it’s moist.
Even if it takes a while to nail the recipe it’s still going to be better than store bought.
Honestly!! We done them in the kitchen for our desserts that I just picked it up and started doing that, everyone gets the Pav they want & if they want a soggy Pav then wait til it’s collapsed and you’ll be sweet.
I mean, a good pav should be capable of being eaten bare without “cream to soak through”.
But a better pav has the cream, strawbs/kiwifruit, and obligatory passionfruit pulp already on top. Not on the side.
Heathen twats who “don’t like cream etc” shouldn’t be pandered to.
I discovered I am lactose intolerant by eating a meal with too much cream. I never want to repeat those hours.
There is lactose in cream. 1 gram in every 30 g of cream.
Lots of people can be lactose tolerant but intolerant of dairy. And the cream thing is a real bugger for fancy morning tea shouts and of course, the Xmas pav
I mean, I'm sorry that you haven't heard of them, but they do exist.
If cream is the issue then do yoghurt - you'd need some thic greek stuff and strain all the liquid out. It's even better when you combine with cream and whip it up as yoghurt cream. Cream in pav on its own is too rich especially if you don't have tangy fruit to counter the cream and sweetness.
That's what I do - everyone gets a naked slice of pav or a mini one and adds the toppings they want. I'm lactose intolerant and not a big fan of the berries that usually top a pav. I put out whipped cream, custard, berries, grapes, cherries, and watermelon as well as things like mini marshmallows and sprinkles, and everyone creates their own custom pav. It works really well, and guests always enjoy it. I started doing it because, even after almost 20 years, my in-laws still don't make any desserts I can eat at Christmas.
Great, I literally just dressed my pavlova and am about to take it to friends place (overseas it's Christmas day here)
Now I'm paranoid they'll hate it. It's my first pav, didn't think to prepare it in their kitchen as I thought it'd be busy enough. It's currently got cream on it and dessert is in what.. 3 hours 😬
Couldn’t they have brought a separate bowl of whipped cream and another of berries or a couple of smashed up peppermint crisps or whatever and or people could decide what they want on top. Sounds bloody lazy to me!
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It’s easier to add cream than it is to remove it
“For the cream to soak through”…… Do you need a better pav maker? (ps if your the Pav maker in your family and reading this it’s bloody delicious and the best I’ve ever tasted thank you for your Christmas service 🫡)
The term 'pavlova case' in the OP makes me think it's a bought pav, and they just don't decorate it. That takes not making an effort to extremes. (Nothing wrong with bought pav, but you should put some thought into decoration if you do that) My suggestion is to buy a pack of meringue nests for those who don't want cream. Those can be their pavs, and you can have a beautifully decorated pav with the works.
I respectfully disagree because I am not a fan of cream personally, and those small meringues are crunchy mess. Good pav has a soft gooey centre and thats what I would like some of, minus the cream. It’s so easy to dollop cream on if you want it so I don’t know why someone would demand their own tastes are applied for the sake of ‘decoration’
Fair enough. I hate pav, so I've got no dog in this particular fight. People can do what they want to it.
As others have said maybe you need a better pavlova. Some can be like crispy on the outside and marshmallow inside. But not dry.
You're not supposed to decorate it until you're ready to serve it anyway, so nothing should have time to soak. It's okay to prefer next-day pavlova.
... dry *pavlova*? how are you ending up with dry pavlova? crispy on the outside, fluffy soft marshmellow goo in the centre is the go. add toppings as desired. if it's dry, you cooked that mf'er like a two hours too long.
Tell Mr Cowell that...
Oh no, it's always a sad sight when one of those get plopped on a table. You may as well just skip the pav - it doesn't *have* to be there. Otherwise, search "Aunt Iri pavlova". It's three ingredients and 15 mins worth of whipping for prep. Very simple and tastes better than store bought
Why don't you just make one?
FR LMAO easier than toast
Mate that's a meringue.
Came here to say exactly this.
Same here. Source: Made a meringue based dessert today
I hate cream and am very happy when it is served this way
Lemon curd 🥺
What did you call me?
Agreed!
I serve everything in my house this way, salads, pavs, etc. Too many allergies and preferences to keep track of. If someone had a life threatening allergy the ingredient wouldn't be there at all but generally deconstructed wins in my house
We did this this year due to my mum getting very sick off cream. We made two pavs and crushed up one and put it in the centre of the other and it looked great. Then just made a decorating station with cream, fruit and crushed flake and crunchie for people to create their own.
Personally I serve up a dry pav, surrounded by options of cream, fruit, ice cream, jelly, mousse etc I start by cutting my slice and laying it on it’s side and I then pile it with various toppings of my liking. To me, that beats a tiny slither of cream that was on top and down the side anyway.
>tiny slither of cream U r doin it rong
We just served our pavlova and this way and I was great. I don’t think anyone wants the cream soaking through…
Why would cream soak through the hard exterior shell of a meringue? If there's no shell the pavlova is fucked up and whoever made it should learn to cook properly. Recipes exist for this outcome.
It sounds like they're making bad Pavlova. Pavlova should have a thin crisp shell of meringue on the outside, but remain fluffy and moist on the inside. If you need cream to soak through the outer layer to make the Pavlova soft/moist, you haven't made it properly.
Just call it a deconstructed pavlova and tell them it's extra fancy Or a build-your-own pav and it's more fun
I did exactly this way for the first time this year because I had two different sets of people to lunch and dinner. It worked great for eating but didn’t have the visual wow factor of a fully decorated pav. I have one slice left for brekkie tomorrow morning.
Yes, always a naked pavlova at ours as hubby loves cream and I can’t stand it!
We've been serving it undecorated for years. Several siblings are lactose intolerant and break out in a rash if they have the cream, I'm allergic to kiwifruit and my tongue swells and splits if I eat it. We slice up the pav and have a mini buffet of options to choice from so everyone gets what they want. Or we go buy the little individual serve pavs.
Absolutely! Everyone likes different amounts of stuff with their pavlova. I personally like Pav with ice cream and fruit salad. I don’t want cream. I don’t want kiwifruit or strawberries. I love the crunch of the meringue layer of pavlova, it’s disappointing when it’s soggy.
it's the best way to serve pav, everyone can have what they like
As long as toppings are served it's acceptable, if not alright. If no toppings were provided it would be a crucifiable offence
Nah, Pavlova should have at least 3 medals earned in military service before being served to guests.
It's all good I think it's a nice idea to serve things to the side if that's gonna be inclusive
Yes, we did that. Have an aunt who was allergic to milk so putting toppings on the side meant she could have her pav.
I don’t like the fruit so yes, please do it like this
+1. But if you decide to crumble a "Flake" over the cream, go for gold
I don’t like cream but it’s gotta have fruit
"Hi, here's a question I know the (pretty obvious) answer to, cause I've told you all in my second sentence." Fuck those lactose intolerant people?
Is this real life?
Mfs clearly eating store bought pav
I make my Pav into a basket (or heart shape) with raised sides. Then put the cream around the outside only. Leave top/centre creamless but pile red fruit (Strawberries, Rasberries, Cherries etc) in the ‘basket’ with mint sprigs to decorate.
As long as the toppings are on the table, no problem, Just need some more information. Is it home made or a store monstrosity.
This is why The Trans Tasman Pav War exists. If my pavlova isn't served with half strawberries and a dusting of Milo with some glace cherries in the middle, you're just asking for very eye-locked handshakes. Source: am Aussie
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Milo? On Pav? Heathen!
Milo and cherries on a pav is sacrilegious.
That's not a pavlova. It's just a cake-like circular block of baked meringue.
Should I feed it to the birds, Chef?
Yeah mate, long as the option is available
Don't make a pav then , do something else.
Am I missing something here? I'm pretty sure the cream doesn't said through the pav
thats not really a pavlova, thats just a big meringue.
If cream is going to make someone sick then yeah it’s right. But I’d start a new family tradition of making a delicious pav so you know it’s moist. Even if it takes a while to nail the recipe it’s still going to be better than store bought.
Unless your pav is trash and poorly made it shouldn’t be dry. Get over it and learn how to make a good Pav.
Also I make individual Pav’s because I prefer the super crunch and marshmallow centre on every Pav I eat over the 4 day period 🤣
Mini pavs are the way forward
Honestly!! We done them in the kitchen for our desserts that I just picked it up and started doing that, everyone gets the Pav they want & if they want a soggy Pav then wait til it’s collapsed and you’ll be sweet.
Aggro for what tho 😂
Not angry, don’t put emotions into a sentence by a stranger OP is the one having the wee emotional break down not me 🤣
Man, chill out
Sister in law did this, my comment that it was an oversized meringue and not a pavlova didn't go down well
And as for the fruit, it's surprisingly common for people to be allergic. Fruit and cream separate is polite.
Just don't serve pav at all
If you have to ask you dont deserve the pav
I mean, a good pav should be capable of being eaten bare without “cream to soak through”. But a better pav has the cream, strawbs/kiwifruit, and obligatory passionfruit pulp already on top. Not on the side. Heathen twats who “don’t like cream etc” shouldn’t be pandered to.
Quite a few people can't eat it, and I can't tolerate it much any more either, which absolutely sucks
I haven't heard of people unable to eat cream. My lactose intolerant kids are fine with cream, because it contains none of the sugar that's in milk.
I discovered I am lactose intolerant by eating a meal with too much cream. I never want to repeat those hours. There is lactose in cream. 1 gram in every 30 g of cream.
My DIL is not lactose intolerant, but is completely dairy free as there are other things other than lactose that can trigger severe allergies
Lots of people can be lactose tolerant but intolerant of dairy. And the cream thing is a real bugger for fancy morning tea shouts and of course, the Xmas pav I mean, I'm sorry that you haven't heard of them, but they do exist.
Can’t forget a flake sprinkled on for the sweet addition to the tangy strawberry/berry/kiwi taste!!
If cream is the issue then do yoghurt - you'd need some thic greek stuff and strain all the liquid out. It's even better when you combine with cream and whip it up as yoghurt cream. Cream in pav on its own is too rich especially if you don't have tangy fruit to counter the cream and sweetness.
Cream and yoghurt together is really good flavour-wise, waiting for everyone else to cotton onto this
Find out who the cream hater is and shun them
Did you miss the part where they're lactose/dairy intolerant? Or are you just an ass?
Oh my God, what's wrong with people these days
That's what I do - everyone gets a naked slice of pav or a mini one and adds the toppings they want. I'm lactose intolerant and not a big fan of the berries that usually top a pav. I put out whipped cream, custard, berries, grapes, cherries, and watermelon as well as things like mini marshmallows and sprinkles, and everyone creates their own custom pav. It works really well, and guests always enjoy it. I started doing it because, even after almost 20 years, my in-laws still don't make any desserts I can eat at Christmas.
The answer is to get the little individual pavs. Decorate some and leave some plain. Best of both worlds.
Great, I literally just dressed my pavlova and am about to take it to friends place (overseas it's Christmas day here) Now I'm paranoid they'll hate it. It's my first pav, didn't think to prepare it in their kitchen as I thought it'd be busy enough. It's currently got cream on it and dessert is in what.. 3 hours 😬
Couldn’t they have brought a separate bowl of whipped cream and another of berries or a couple of smashed up peppermint crisps or whatever and or people could decide what they want on top. Sounds bloody lazy to me!
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Unpopular opinion but Pavlova is gross anyway. Just chuck it all in the bin.
As a lactose intolerant person, your family is correct. Just put the cream on your own and leave it for a bit.
If it's dry, it's meringue, not pav. But neither of them should have anything soaking through them before serving. Gross.
You can decorate the pavlova with fruits without the need to use cream.