Pavlova

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced /pævˈloʊvə/, or like the name of the dancer, which was /ˈpɑːvləvə/.

History[edit | edit source]

The dessert is believed to have been created in honour 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 nations for many years. In 2008, Helen Leach published The Pavlova Story: A Slice of New Zealand's Culinary History, arguing that the earliest known recipe was published in New Zealand.

Preparation[edit | edit source]

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency, gradually adding caster sugar before folding in vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and vanilla essence, and slow-baking the mixture, similar to meringue.

Variations[edit | edit source]

Larger pavlovas are commonly decorated with whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Miniature versions, known as mini-pavs, are often served at weddings and other celebrations.

See also[edit | edit source]

Pavlova Resources
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