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Is there anywhere in Toronto where I can buy a Pavlova ?

Discussion in 'TRIBE Main Forum' started by Aussie Paul, Dec 10, 2004.

  1. Aussie Paul

    Aussie Paul TRIBE Member

    A Pavlova is a dessert. It consists of a crisp meringue on the outside with a soft, fluffy centre. Toppings are usually whipped cream and fruit.
  2. Temper Tantrum

    Temper Tantrum TRIBE Member

    Now i'm hungry :(

    thanks paul...
  3. labRat

    labRat TRIBE Member

    Olde English Parlour in Stratford has the BEST pavlova.

    But that doesn't help you much.
  4. alexd

    alexd Administrator Staff Member

    I am salivating at all this talk about pavlova
  5. defazman

    defazman TRIBE Member

    ah ha ha
  6. Vote Quimby

    Vote Quimby TRIBE Member

    Try calling the Riviera bakery on College. They have all kinds of desserts in there.
  7. Aussie Paul

    Aussie Paul TRIBE Member

    Are they popular is SA ?
  8. Sunshyne Jones

    Sunshyne Jones TRIBE Member

    Is the restaurant Gus still around? Here's a segment from a review of that place in 2002 I found ...

    The Pavlova ($6), a meringue mound with marshmallow centre, is incredibly light and satisfying, with a melange of berries and a slice of passion fruit.

    Gus 1033 Bay Street 416-923-8159
  9. deevah

    deevah TRIBE Member

    i've never had a good one here and I've been looking for years

    i'd like to know if anyone has some good suggestions too
  10. alexd

    alexd Administrator Staff Member

    I have eaten russian quite often
  11. Aussie Paul

    Aussie Paul TRIBE Member

    Re: Re: Is there anywhere in Toronto where I can buy a Pavlova ?

    Called and ....no they don't :(

    but thanks anyway
  12. Sunshyne Jones

    Sunshyne Jones TRIBE Member

    Cosmo Restaurant is located at 1201 St. Clair Avenue W (just west of Dufferin Street on the South side). They are open for lunch and dinner from 11:30am Monday to Saturday and for dinner on Sunday.

    For reservations please call 416.658.6555
    or email to eat@cosmorestaurant.ca

    in a review: "For dessert, try a Fieldberry Pavlova with mascarpone cheese and raspberry syrup."
  13. deevah

    deevah TRIBE Member

    the mascarpone deters me
    it should be filled w/ fresh whipped cream

    thanks for the info anyways Sunshyne
  14. Sunshyne Jones

    Sunshyne Jones TRIBE Member

    review on martiniboys.com (love that site by the way) tells me that Gus is now called Sage, but looks like it still has pavlova:

    "Desserts further proclaim the kitchen’s daring. A light (but still rich) Pavlova with in-season berries and whipped cream,"

    1033 Bay Street
    Toronto, ON

    416 . 923 . 8159
  15. L'ilMisSunshine

    L'ilMisSunshine TRIBE Member

    is it anything like your famous fluff & nutter?
  16. Eclectic

    Eclectic TRIBE Member

  17. shylock_one

    shylock_one TRIBE Member

    Make your own!

    I saw this recipe on Forever Summer. I'm dying to try it out sometime.


    Chocolate Raspberry Pavlova by Nigella

    You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination.

    for the chocolate meringue base:

    6 egg whites

    300g caster sugar

    3 tablespoons cocoa powder, sieved

    1 teaspoon balsamic or red wine vinegar

    50g dark chocolate, finely chopped

    for the topping:

    500ml double cream

    500g raspberries

    2-3 tablespoons coarsely grated dark chocolate

    Preheat the oven to 180?C/gas mark 4 and line a baking tray with baking parchment.

    Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150?C/gas mark 2 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

    When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

    Serves 8-10.
  18. alexd

    alexd Administrator Staff Member

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