Usually this is combined with vinegar in a pav, but this being a lemon pavlova, I'm using lemon juice.

通常帕夫洛娃蛋糕加的是白醋，但这是一个柠檬口味的帕夫洛娃，所以我用的是柠檬汁。

Once the mixture is stiff and shiny, I turn meringue into pavlova base-to-be with the addition of two ingredients.

一旦蛋清和砂糖混合物打发至浓稠且有光泽的时候，我就需要添加两种成分把蛋白霜变成帕夫洛娃蛋糕胚。

I know, this is the thing with pavlova.

我知道， 这就是巴甫洛娃的问题。

There you have it, our Christmas pavlova is ready.

好了， 我们的圣诞巴甫洛娃就做好了。

I can't help but think of a pavlova.

我不禁想起了帕夫洛娃。

And that's it, all of our sugar is in there. Now let's check what lovely pavlova that we made.

就是这样，我们所有的糖都在那里。现在让我们看看我们做了什么可爱的巴甫洛娃。

And obviously there's 101 other things you could do with it. It'd also be lovely just to macerate fresh berries with and put over a pavlova.

显然你还可以用它调 101 种其他饮品。用它来浸泡新鲜浆果，再裹上奶油蛋白甜饼也不错。

I mean, an Eton mess, it's like a pavlova that somebody's dropped.Lemon meringue pie. But this one, a similar vibe, but frozen, it works.

它看起来像掉到地上的奶油水果蛋白饼 或是柠檬的 它们很类似 不过是冷藏的。

I always do this because I love the way the tender part of the pavlova base, like a marshmallow hits the smoothness of the cream.

我一直都这么做，因为我喜欢帕夫洛娃蛋糕胚软嫩的部分，比如蛋白霜碰上奶油的光滑。

Gorgeous! Now this is what you want. A beautiful stiff meringue. This is how thick your pavlova should be. Beautiful look at that! Yum!

华丽的！ 现在这就是你想要的。 一个漂亮的硬蛋白酥皮。这是你的巴甫洛娃应该有多厚。 漂亮的看那个！ 百胜！