The Pavlova a dessert made with a meringue shell filled with whipped cream and fresh fruit is not only beautiful to look at but also a delight to eat with a delicious mix of flavors and textures. Both New Zealanders and Australians claim to have invented it and while there is much debate over who should have it as their national dessert there is no debate about its deliciousness.
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Perfect Pavlova recipe
The Pavlova is named after Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s. The dessert's name commemorates the dancer's fluffy tutus according to Brittanica.com. "The question of where she first became celebrated in pastry is a tricky one" Brittanica notes "but Helen Leach of the University of Otago wrote a paper in Tasting Australia in 2007 showing that a recipe for pavlova appeared in New Zealand as early as 1929." Meanwhile historians interviewed by the BBC traced the origins of what we now call a Pavlova back centuries to Austria in the 1700s and they also found a somewhat similar dessert in a 13th-century Syrian cookbook.
One element of a Pavlova is a type of meringue with a marshmallow-like center but the term refers to the entire dessert: the meringue plus whipped cream and fruit. A traditional meringue and the meringue for a Pavlova are both made with whipped egg whites and sugar but a Pavlova has additional ingredients like cornstarch and white vinegar that create the marshmallow-like center essential to a true Pavlova.
A variety of fruits can be used in making a Pavlova including berries kiwi passion fruit and bananas. If using bananas in the topping toss them in lemon juice to prevent them from oxidizing or browning. Slice the Pavlova into wedges with a sharp knife (dipping them in hot water first can help) or a metal cake server and enjoy – don’t worry if it’s a little messy!
