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

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Old 12-10-2004, 12:27 PM   #1
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Is there anywhere in Toronto where I can buy a Pavlova ?

fyi
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.
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Old 12-10-2004, 12:29 PM   #2
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Now i'm hungry

thanks paul...
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Old 12-10-2004, 12:30 PM   #3
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Olde English Parlour in Stratford has the BEST pavlova.

But that doesn't help you much.
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Old 12-10-2004, 12:34 PM   #4
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I am salivating at all this talk about pavlova
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Old 12-10-2004, 12:35 PM   #5
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ah ha ha
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Old 12-10-2004, 12:36 PM   #6
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Re: Is there anywhere in Toronto where I can buy a Pavlova ?

Quote:
Originally posted by Aussie Paul
fyi
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.
Try calling the Riviera bakery on College. They have all kinds of desserts in there.
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Old 12-10-2004, 12:37 PM   #7
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Quote:
Originally posted by alexd
I am salivating at all this talk about pavlova
Are they popular is SA ?
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Old 12-10-2004, 12:39 PM   #8
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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
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Old 12-10-2004, 12:40 PM   #9
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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
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Old 12-10-2004, 12:40 PM   #10
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I have eaten russian quite often
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Old 12-10-2004, 12:40 PM   #11
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Re: Re: Is there anywhere in Toronto where I can buy a Pavlova ?

Quote:
Originally posted by Vote Quimby
Try calling the Riviera bakery on College. They have all kinds of desserts in there.
Called and ....no they don't

but thanks anyway
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Old 12-10-2004, 12:41 PM   #12
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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
www.CosmoRestaurant.ca

in a review: "For dessert, try a Fieldberry Pavlova with mascarpone cheese and raspberry syrup."
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Old 12-10-2004, 12:43 PM   #13
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Quote:
Originally posted by Sunshyne Jones

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

in a review: "For dessert, try a Fieldberry Pavlova with mascarpone cheese and raspberry syrup."
the mascarpone deters me
it should be filled w/ fresh whipped cream

thanks for the info anyways Sunshyne
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Old 12-10-2004, 12:45 PM   #14
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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,"

WHERE
1033 Bay Street
Toronto, ON

PHONE
416 . 923 . 8159
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Old 12-10-2004, 12:48 PM   #15
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is it anything like your famous fluff & nutter?
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Old 12-10-2004, 12:54 PM   #16
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Quote:
Originally posted by alexd
I have eaten russian quite often

LOL
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Old 12-10-2004, 01:14 PM   #17
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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.
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Old 12-10-2004, 01:21 PM   #18
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http://nobelprize.org/medicine/educational/pavlov/
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