Pavlova (cake)

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

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. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert was based on an earlier German dish and was introduced to New Zealand by emigrants.

Preparation

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue. The pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like center, in contrast to meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries, and often garnished with mint.

Cultural significance

Pavlova has a considerable significance in the national cuisine of both Australia and New Zealand. It is frequently served during celebratory and holiday meals. It is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served in homes and restaurants.

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