A Bluey Birthday Pavlova For Isabelle

3 Year’s Old!

Pavlova For Isabelle

Season 3, Episode 17

Pavlova

Bonjour! Bandit becomes a French speaking chef who tries to get Bingo to eat Edamame instead of the Pavlova that she wants. Bluey becomes an advocate trying to have Bandit and Chili give her the slice of Pavlova that she wants. It’s this episode as to why Isabelle was interested in trying a Pavlova.

We saw this as the perfect opportunity to give Isabelle the Pavlova that she wants to try, and for us to try it as well.

Veronica and Isabelle

Feather Wand

Fortune Cookies Are Big Here At Our House, They Are Also In A Bluey Episode

Bingo And Turtle Boy On The Swings

Pavlova Left, Bluey Food Truck, Right

Isabelle Exploring Her Birthday Toys From Us

The Dogs, Ever Alert 🙂

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She Loved Her Pavlova! So Did We!

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Our Favorite Afternoon…

Bluey Puzzles, and Bluey Juice

(Oh, and Pokey Sticks.)

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A Birthday Pavlova For Isabelle

(Garden Gnomes, Cupcake Topper Characters, Marshmallow Bunnies, Bluey Cookie Cutters, Chef Bandit, Bluey, Bingo, and Chili Kitchen Figures, Fresh Fruits of Strawberries, Blueberries, and Kiwi Fruit, and a Bingo Pavlova Birthday Card.)

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To View Our Other Bluey Website Pages:

Click Here For: The Inspiration Of Bluey And The Heeler’s

AND,

Click Here For: In A Bluey Kitchen

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Tutu Papa Ready To Make Isabelle A Birthday Pavlova

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Recipe Starts Here:

Write Up By Gordon

When looking up Pavlova recipes, I went to Ina Garten’s, Martha Stewart’s, and Nigella Lawson’s, but they all only used four to five eggs. We wanted to make a bigger Pavlova, so I settled on a kind of unknown lady’s ingredients. I also looked at their techniques, times, and temperatures which were very similar. This Pavlova turned out very nicely as I gave it my own twist to the traditional recipe by adding a layer of Marshmallow Fluff. I actually saw it in the baking isle as I was shopping for the ingredients. I like to think outside the box. I also thought of cotton candy, but maybe that will be for another time.

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Pavlova Cake Ingredients:

6 Egg Whites – eggs at room temperature

1 1/2 Cups Granulated Sugar

2 tsp. Corn Starch

1/2 Tbsp. Lemon Juice

1/2 Tbsp. Vanilla Extract

Top with Marshmallow Fluff

Top with homemade whipped topping… ingredients down below

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Here I cut out some parchment paper to fit the pizza pan. I used a pizza pan because the pavlova was circular and it gave me plenty of room to spread the mixture out.

Separating the eggs is the next step. Your eggs should be at room temperature as they beat best this way. If they are not at room temperature, simply place the eggs into some warm water for 10-15 minutes. You also want to ensure the egg yolks Do NOT get into your egg whites as the fat in the yolks will prevent the whites from rising and becoming fluffy. I use the three container method. One container is for the single egg white, one for the yolks, and use your mixing bowl for all the egg whites. Use the best tool in your kitchen… your hands to separate the whites from the yolks. Crack your egg and break it into your hand over one bowl. Let the egg whites drip into it being careful not to break the yolk. Then drop the yolk into the other bowl. Now, dump the egg white into the mixing bowl, since it is clean and free of yolk. Do the same for the rest of the eggs. If you were to break the eggs and separate them over the mixing bowl, you have the chance of contaminating the egg whites with the yolk if it were to break. The method I use makes it so there will be no cross contamination. Cover the yolks with some plastic wrap, place them in the refrigerator, and use them for your morning egg breakfast the next day!

Here you can see where after each egg white is separated, I placed the egg whites into the mixing bowl.

Now place your 1 1/2 cups of sugar into the bowl and using the whisking attachment at high speed, whisk the egg whites and sugar for about 6-7 minutes until they are at stiff peaks.

Stiff peaks is reached when you remove the whisk attachment and the mixture makes peaks.

Now you need to add your flavoring of the vanilla and lemon juice. The corn starch is also added now as it will absorb extra moisture, build a crisp outer crust, and keep the inside of the Pavlova soft and marshmallowy.

Mix the ingredients together for about 15-20 seconds until the flavors are combined.

Here you can see how fluffy the egg whites have become.

When I was making the Pavlova, Julie told me of a trick that Nigella Lawson used when she made her Pavlova.

She placed dabs of the egg whites off the whisk attachment under the parchment paper to prevent it from moving. It worked beautifully!

Using a rubber spatula, remove the egg white mixture from the mixing bowl and onto the center of the pizza pan as shown above.

Smooth out the mixtures edge using the spatula by turning the pan around.

Create a well in the center of the mixture to hold the other ingredients.

Bake the Pavlova in the oven at 250’F for an hour and a half, then turn off the oven and let it stay in the oven for another hour. Doing this completely bakes the mixture all the way though. It is very important that you don’t open the oven door during any of this process.

Here is the finished Pavlova.

This next step was an idea of mine. I thought adding some marshmallow would add to the flavors nicely and it was close to what the Pavlova was made of.

I used about 12 oz. of the 16 oz. container, but use as much or as little as you like. Spread it over the top of the Pavlova as it will seep into the cracks.

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Making The Frosting

Ingredients:

1 1/2 Cups Heavy Whipping Cream – cold

2 Tbsp. Granulated Sugar

1/2 Tbsp. Vanilla

Making the whipped cream topping is very similar to making the Pavlova.

Pour all the ingredients into your mixing bowl using the whisk attachment.

Whisk the ingredients for 2-3 minutes until the cream is firm. Don’t whip it too much as it will turn buttery. If you aren’t going to eat the Pavlova within the hour, you can make this ahead of time and keep it cool in the refrigerator.

Spread the whipped cream over the top of the marshmallow.

Here is the finished desert, waiting for decoration and fresh fruit like Strawberries, Blueberries, and Kiwi’s for decoration. (We put the fresh fruit on the side.)

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Decorating The Pavlova