How to Make Pavlova Just Like in Bluey (Step-by-Step!)

Okay Georgie, bluey pavlova. We love bluey don't we? Bluey is famous, makes a famous pavlova on an episode called pavlova. We love pavlova, pavlova is one of my most all-time favorite desserts and I wanted to make it and George loves pavlova and we love bluey so here we are. That's how we got here. So George, let's make our pavlova. So into our mixer we're going to add in some room temperature egg whites. For me. The whole thing? Right now? Yeah. Lovely, all in there. Beautiful. That's okay sweetheart. I've got some in my hand too. So what we're going to do Georgie, watch this, we're going to whip up our egg whites until they're soft peaks. Soft what? Soft peaks. It means when they're like clouds. They're soft and fluffy like clouds. Fluffy? Yeah. Are they fluffy? Not yet, they're foamy right now. That's a very good question. Foamy, soft peaks, stiff peaks. We need stiff peaks? We need soft peaks and then we need stiff peaks. So this is going to take two minutes. You want to do a dance while we're doing our two minutes? I'm not going to have you count that. Where's me? What's your favorite episode of bluey? She said, Oh man, I need the dunny. I don't think it's called the dunny is this? Yes. I think mine is, I do love pavlova. I like dunny and pavlova. I like pavlova because what does um, what does bandit say? He says bonjour. He just pops up and goes bonjour. And he says all sorts of funny stuff in French. Yeah. Bandit's hilarious. That is on its way to soft peaks. So now thank you for bringing that to my attention. Soft peaks. So here's what we're going to do. Our next step, we have some sugar. Hold on three seconds. Can you add, we're going to add to our sugar, some corn flour. And then what that does is stabilizes and thickens the egg white. It also makes it really meringuey. People often use also cream of tartar. They both serve the same purpose. I add that into my sugar. Some people add a two second sweetheart and some people added in after. I also add my vinegar into my sugar. This is honestly something that my mom did. George's granny always did. This is her granny, a very good baker. So I add my vinegar just in there. And then we slowly added into the machine. And George is a pro at doing this one spoon at a time. And he knows not to touch the whisk. And you let it mix in. And you go again with another spoon. That's a big spoon. Now we let it mix in. And we just keep on going. Slowly, sweetheart, slowly to see how thick it's getting. Lovely vinegar also kills any bacteria that might be in the eggs. And it stabilizes them. So it's really good. You can use apple cider, plain vinegar, distilled vinegar. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10. Now, count to 10 in Spanish. 1, 2, 3, 4, 5, 6, 7, 8, 9. Oh, only eight. What about Japanese? No. No. Watch it. I don't even remember. Eat, me, die, see, grogu, hachi. And I don't remember the other one. Is that from Karachi? Yeah. Wow. That's great. Look, it's looking great. Keep going with your sugar. Perfect. All of it? Yeah. Who's your favorite Bluie character? Bluie. Bluie. Okay, my favorite character is Lucky's dad. I like him. Oh, you know what one of my favorite episodes was? What? Pass the parcel. Me too. I love that one. Are we done? No, hold on a second. If any sugar falls on the counter, it's going to throw that in there too. There we go. What's the peaks mean? Well, look at this. We're going to see now. Rosie, I love your tattoos. Cloudy. Can I do it? Let's have a look. You know what? When we did this, the one thing that granny let us do, she let us lick the whisk. Oh, I want that job. You want that job? Well, you know what? You do this. Look at this. Let's show everybody the stiff peaks. They got carried away. Lovely stiff meringue. Lovely. This is the finished spoon and it's very sturdy. So this one should look like stiff peaks and your meringue should be like really stiff like this. Good. I always want them to taste it. That's a very good tip. You should always taste your food. I know you have no trouble tasting desserts, but sometimes you have trouble tasting your dinner. So very, very stiff, just like this, because that's going to be much easier to shape. Awesome. This turns into the battle. It's going to be a battle? Oh, great. Here's what we're going to do. Shaping pavlova is not the easiest thing in the world to do. So we drew an eight inch circle on a piece of parchment paper. Because pavlova spreads and I've made many pavlova. Let me show a trick. Let me just show you a trick first. Pavlova to stick down. Look at this. See little boobie boob right there and stick down your paper. Otherwise it flies around in the oven. I've made many pavlova and often they spread too much. So I recommend always doing a little outline. I do eight inches and this should give you the perfect size. It can just stay just within that eight inches. I'm a little bit worried now about you and this pavlova. Here you go. Can I show you a really easy way to shape this? Can I show you a really easy way? And it could be really fun and you can help too. Here's what I'm going to do. So spread it out, but kind of keep it in the middle and then work to the edges. What I used to do was bring it to the edges too soon and then it ended up being really flat. So keep it kind of thick in the middle and then we can bring it out. So just like this. So we're going to go a little bit, make a circle. I like to do that with the spatula. You're doing the same thing, George. Great. So Georgie is doing exactly what I did the other day, which I always see one of my friends on Instagram do, which is bring up the sides. So I use spatula to bring up the sides and make it look fancy. Isn't that right, George? You want to finish it, sweetheart? I think Joey's getting in there to catch that. Oh, look at that. Now, let me just tidy this up a little bit. Let's get this nice and roundy. Oh, you do. Oh, lovely. Thank you, George. I think that's okay for that part. Yeah. No, I think that's great. Yeah. Let me just do the one last final bit. Let's give a little tidy around there. Just like that. Georgie, how easy is it to make pavlova? Maybe for Mother's Day you would make me pavlova. It's my favorite dessert in the whole world. Now, let me just, I'm just gonna just do a little finishing touch on this. And then we are ready to get it into the oven. That's it. Now we're done. Look at that beautiful pavlova. Okay, so here's George's pavlova. It looks like a bit of a volcano, but when it comes out of the oven, it's gonna look beautiful. And now we have a magic trick to show you. Now we have a magic trick to show you. Into the oven. So to cook pavlova, preheat your oven to 300 degrees Fahrenheit, 150 degrees Celsius. Then when you go to put in your pavlova, turn it down straight away to 250 degrees Fahrenheit, which is 125 degrees Celsius, and you're going to bake it for an hour and a half. That's it. Once that dinger goes off, turn off the oven, leave the door closed, leave the pavlova in there overnight. It's totally fine. Hang out. It'll get nice and dry, but it'll still also have that lovely marshmallowy middle. I know what I'm doing. This is how to get the perfect pavlova. Look at that, George. You made that. Isn't that gorgeous? I did. No, you didn't make it. I did. Beautiful. Well done, George. So here's what we're going to do. We're almost about to... No, no, we're not. We're just touching it. Do you know what? It's cooling down. Oh my gosh, it's so hot. Yeah, really hot. You want this? So right now we're going to do our fruit and our whipped cream. Ready to do some fruit? Yeah. Okay, let's go do that. Do you know what, sweetheart? Here's what I'm going to cut off. This is what you call... Guess what you call these things. What? Guess what you call them. What? What's that? Mango. No, here. Your cheek. You call them the cheeks of the mango. Cheek mango. Isn't that funny? Mangoes are very cheeky. How are they very cheeky? Because of you laughing. So now, on Bluey's Pavlova, I googled imaged it. I looked up real close and I saw that they have mangoes and blueberries and strawberries and kiwis. And what was traditional in Ireland growing up, and probably I'm guessing in England too, is we would do kiwi, strawberry and passion fruit. And that's always what we did. So when I saw that, I was like, oh yeah, it makes perfect sense for them in Australia to do that. Georgie, if somebody hasn't seen Bluey, what should we tell them about Bluey? Watch my vlog episode. It's a great episode. You must. I was going to leave all this for some colour. Is that okay? Do you want to chop the blueberries? You can chop them if you want to. You do the rest of the mango. You can also chop your kiwi, sweetheart. Oh yeah, kiwi. That's a good one, right? And look, I just want everybody to know that George uses a big knife and he is so great with it. And he uses it with care. Right, Georgie? Should we show this to your friends in school? Yes. Show them that you made a video with your mom. Look at all this lovely fruit. Beautiful. They'll have some blueberries. No, but I don't think we need to cut blueberries. That's not a thing, right? Yeah. Cut blueberries? No, I think you're grand. I want to cut them. It's really, really delicate now, so we just want to be a little bit careful. So let mom take it off. Watch this. And then I'm going to put it in here. Beautiful. And then we're going to put cream on first, sweetheart. I'm going to get the cream. I'll get the cream. I have it right here. Oh. Yeah, you can dollop it off if you want. That's it. And we are... So now we have this pavlova. It will look very clean now. Lots of pavlova in the middle. You will see some cracks in the pavlova. That's very common. Let's start to put on our fruit. And we'll put it just on the creamy part. You're finished with the kiwis? You're front loading that pavlova with strawberries. It means you have them all up front. It looks gorgeous though, George. It looks absolutely gorgeous. Really well done. And just put it on the cream, sweetheart. Gorgeous. That's kiwi. Yeah, lovely. Now, you ready to turn it around? Well, I'm very happy with how our bluey pavlova turned out. It could have gone a different direction, but all in all, I think it looks really good and probably even better than the real thing. It had all the elements that the cartoon had with even a little bit of extra love because George was here. Ta-da! Do you know what we're gonna do? We're just gonna go for it. Here's your spoon. Man, go nuts. Aha. My favorite part, George, is the middle where it's kind of like marshmallow. Oh my gosh. Mmm! Marshmallow. Marshmallow's in the middle. Oh, great idea. Bluey pavlova, 10 out of 10, right? Thank you very much for being in my video, George. Thanks. You're the best. You're the best taste tester. You're in my video. Thank you very much. And we'll see you back here again really soon. If you want to see more videos of George, you can definitely check them out. Lots more baking videos and we hope you enjoyed it. So you guys say goodbye. Yummy, yummy. Say goodbye to beetles.