Mini Oreo Pavlovas with Malted Cream and Strawberries | Cupcake Jemma |
Mars Bar Hot Fudge Sauce | Cupcake Jemma |
June 25, 2015
How to Make Earl Grey Crème Brûlée | Cupcake Jemma |
July 9, 2015
Summer, for me, means STRAWBERRIES! Yay! My favourite fruit deserved to be seated on the best throne ever and these little pavlovas are just the thing. This is my twist on a simple classic. Happy Summer
Recipe –
4 large egg whites
190g caster sugar
1 1/2 tsp cornflour
1/4 tsp Cream of Tartar (or 1 tsp white vinegar)
Half a packet of Oreos, ground to a fine crumb (plus extra for sprinkling)
250ml double cream
4 tbsp Horlicks (malted milk)
Strawberries!
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45 Comments
We just finished making this recipe, and I'm stuffing my face as I'm typing this! Thank you so much for this delicious taste in my mouth 😉
mine won't mix properly and I used all the write ingredients
jemma, can i put cocoa powder instead of oreo powder with the same measurement in order to make mini choc pavlova?
your a great chef you dident mention how much sugar goes into the egg whites
looks so yummie and I really don't like the taste of the pavlova's LOL. But with the twist of the oreo crunches withing the pavlova's I will like to give this a try 😊
Do you ever use coconut sugar in replace of white cane sugar in your baking?
Can you make one big Paflova instead of lots of small ones
Good morning from Augusta Georgia here i in the United States. I love your recipes. I stopped baking a long time ago and recently {2 years ago} i saw your channel on youtube and came across your recipe for two of my favorite desserts { The Earl Grey Creme Burlee and the ever so delicious Pavlovas}. So this year coming {2017 } I intend to get my stand mixer {that i have been trying to get for a minute now} and my food processor and get back into baking, so thank you Jemma thank you very much for being such an inspiration. oh before i forget, where did you get your Convection oven? And are or can they{convection ovens} be made and purchased for homes?
Oh and can these pavlovas be made in different flavors?
how long can I keep it in the fridge after I put cream on top of Pavlova?
My boyfriend doesn't like buttercream so I made this for him. Absolutely delicious and so easy to make.
is it 135' c for the temperature?
I need one advice.. when I see how other people bake these pavlova they have it always beautifully white… i dont know how to bake them to stay beautifully white 🙁 mine always change colour to brown… 🙁
hi …can you tell me for how long can we keep them in fridge
can I use the meringue powder ?
I dont have that paper thingy… will it be ok if i skip it???? helppp~~
lol 'now that your eggs are nicely decorated'
I wish you cut one in half or took a bit out of one. I made them from a vague recipe a few days ago. The ones I made ended up with a marshmallow-cotton-candy texture base and a crisp dome above. There was also a huge gap in between those two layers. I've never actually had them, so I don't know if I did it right lol. But I do like your instructions better, so maybe I'll give it another go once I recover from my failure 😛
do we need to put both cream of tartar and corn flour or can i just choose either one?
truly a work of art ! 🙂
Hi Jemma , I'd liked to ask how long it can be stored in the fridge?
Kristen Dunst + Zoey Deschanel 😊❤
Why my pavlova not crunchy …
Making these amazing little things today 💖thank you Jemma 😘xx
Hi Jemma, are u using fan mode or non fan mode? Love ur videos ❤️
the recipe for this pavlova is really on point; not too sweet, just perfect. i used it to make the original pavlova, with fresh berries
Hye I tried out the recipe and it came out really well but had to bake it for 1hour 20min..other than that the recipe was really easy to follow and the end product was really good..thank you so much for the tips..have always been traumatized by doing meringues
Pavlovas are not boring
What kind of vinegar? In the video it looks like Apple cider vinegar just bc of the color?
Hi Jemma,
I wanted to ask whether you left the meringues in the oven to cool down after it's done baking or you just took it out straight after? I really need to know and thank you very much for your wonderful baking videos!
Love xxx
HELP!!!
I’ve been trying to make pavlovas/meringues for over ten times now and the problem is still the same .. No matter how I whisk the eggs and sugar , when i bake it , the outcome of the egg white mixture becomes very wet and when i squeeze it , there would be a lot of water content. I’ve tried countless recipes and the outcome is still the same . Any kind souls can tell me why?
Hi, Jemma, just discovered your channel, so nice to hear an English accent on YouTube! I saw another video for making individual meringues and the instructor said they should be put in the oven at 275 for 45-60 minutes….I don't know if my cooker is Celsius or Fahrenheit but I guess 275 was too high as the meringues came out brown. No matter how hard I tried, I could not get my whites to fluff up as much as you did. Is that because I didn't beat enough? beat too much? or is it just that I didn't have an cream of tartar? I would really appreciate your advice…..I wanted to make these for a special family dinner and was so disappointed by the mess I finally produced!
Those look good
I made these and it is deliciooooouuuuus😘😊
I have never made anything like this, and now I am inspired to try to make them 🙂 they look so tasty!
Horlicks powder sounds like something from Harry Potter
What type of mixer is that you use? 🙂
Do we need to watch how to crack eggs?
you only have one earing
You didnt show if we need to keep the cream in between the oreos when we blitz it? It would have been nice to know..but thanks for showing us how to do this! I shall give this a go👍
What is corn flour?
Please help. I have your book and the ingredients are different (example: cream cheese frosting) please advise. Also, I have a convection oven, however I prefer to use a regular oven setting. What adjustments must I make? Thank you.
Love these videos , natural informative easy to follow amazing recipes don’t get the negative thumbs down keep it up Jemma great stuff !!
Hi Jemma, Im having a party dinner for 40ppl and i have a lot to do. What is the best way to keep these fresh if i prepare them the day ahead and how to keep them from getting shoggy after adding the cream since it's a night long party! Thank you so very much!
Haaaiii.. What can i use instead of malted milk? Or can i leave it out?