Pavlova (dessert)

Pavlova, dessert

Pavlova prior to baking (20240330152736)

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Australian Pavlova Christmas Desserts

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp crust and a soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two countries for many years.

History

The origin of the Pavlova dessert has been a matter of debate between Australia and New Zealand. Both countries claim to have invented the dish in honor of Anna Pavlova's visit. The earliest known recipe was published in New Zealand in 1927, while the first Australian recipe appeared in 1935.

Ingredients

The basic ingredients for a Pavlova include:

• Egg whites
• Caster sugar
• Cornflour
• Vinegar
• Vanilla extract
• Whipped cream
• Fresh fruit (such as kiwifruit, strawberries, and passionfruit)

Preparation

The preparation of Pavlova involves beating egg whites to a stiff consistency before folding in sugar, cornflour, vinegar, and vanilla extract. The mixture is then baked at a low temperature to create a meringue with a crisp crust and soft interior. Once cooled, it is topped with whipped cream and fresh fruit.

Cultural Significance

Pavlova is a popular dessert in both Australia and New Zealand, especially during celebratory occasions such as Christmas and Australia Day. It is often served as a summer dessert due to its light and refreshing nature.

Related Pages

• Meringue
• Anna Pavlova
• Australian cuisine
• New Zealand cuisine
• Christmas
• Australia Day

See Also

• List of desserts
• List of Australian dishes
• List of New Zealand dishes