@maurycywoznica: Regularność to klucz

maurycywoznica
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Thursday 24 July 2025 17:03:19 GMT
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🍓ALL THE BERRIES PAVLOVA🍓 Welcome to Day 15 of 20 Days of Christmas Recipes where we are making a classic dessert that is a great light option for a day full of eating. The pavlova is a little tricky but once you get the hang of it, you’ll never look back. I used Nadine Ingram’s pavlova recipe which is available on the Gourmet Traveler website. A couple important tips and tricks for a gorgeous pavlova. 	-	You’ll know when your meringue is ready in the stands mixer when you can rub some of it between two fingers and you cannot feel any grainy sugar in it. 	-	You can gently roll your cornflour and white vinegar on the lowest setting at the end instead of folding, to keep it easier. Just a couple of twirls and you’ll be done. 	-	You have to let it rest. Overnight is really the perfect amount of time. Best time to cook the pan, is before bed and then do it up the next day. Vanilla Chantilly Cream 1 tbl sp vanilla paste 1 tbl caster sugar 300ml thickened cream Whisk all together until you have soft light peaks. Should be able to hold itself. 1 punnet blackberries (halved) 1 punnet strawberries (topped and quartered) 1 punnet blueberries 1 punnet raspberries To plate spoon your cream on top and even it out before gently before layering your berries. Start with you blackberries, then strawberries, then blueberries and then raspberries and repeat this until you have a mountain of fruit. Sift some icing sugar on top to finish. . . . #pavlova #alltheberries #dessert #baking #meringue #sweet #chantilly #vanilladessert #berrydessert
🍓ALL THE BERRIES PAVLOVA🍓 Welcome to Day 15 of 20 Days of Christmas Recipes where we are making a classic dessert that is a great light option for a day full of eating. The pavlova is a little tricky but once you get the hang of it, you’ll never look back. I used Nadine Ingram’s pavlova recipe which is available on the Gourmet Traveler website. A couple important tips and tricks for a gorgeous pavlova. - You’ll know when your meringue is ready in the stands mixer when you can rub some of it between two fingers and you cannot feel any grainy sugar in it. - You can gently roll your cornflour and white vinegar on the lowest setting at the end instead of folding, to keep it easier. Just a couple of twirls and you’ll be done. - You have to let it rest. Overnight is really the perfect amount of time. Best time to cook the pan, is before bed and then do it up the next day. Vanilla Chantilly Cream 1 tbl sp vanilla paste 1 tbl caster sugar 300ml thickened cream Whisk all together until you have soft light peaks. Should be able to hold itself. 1 punnet blackberries (halved) 1 punnet strawberries (topped and quartered) 1 punnet blueberries 1 punnet raspberries To plate spoon your cream on top and even it out before gently before layering your berries. Start with you blackberries, then strawberries, then blueberries and then raspberries and repeat this until you have a mountain of fruit. Sift some icing sugar on top to finish. . . . #pavlova #alltheberries #dessert #baking #meringue #sweet #chantilly #vanilladessert #berrydessert

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