Dish

Pavlova

Pavlova is made with egg whites, sugar, and cornstarch. The meringue is baked in the oven until it is crispy on the outside and soft on the inside. It is then topped with whipped cream and fresh fruit, such as strawberries, kiwi, and passionfruit. This dessert is perfect for those who want a light and refreshing dessert that is not too sweet.

Oceanic cuisine› Australasian cuisine› New Zealand cuisine

Dessert› Cake

Origins and history

Pavlova is believed to have originated in either Australia or New Zealand in the 1920s. It was created in honor of Anna Pavlova, who was touring in the region at the time. The dessert is now popular throughout the world and is often served during the summer months.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Pavlova, including adding cocoa powder to the meringue or substituting the fruit for chocolate or caramel sauce. Some recipes also call for the addition of nuts or coconut flakes.

Presentation and garnishing

To ensure that the meringue is crispy on the outside and soft on the inside, be sure to beat the egg whites until stiff peaks form. It is also important to let the meringue cool completely before adding the whipped cream and fruit.

Side-dishes

Pavlova can be served with a variety of fruit, such as mango, pineapple, or raspberries. It is also delicious with a glass of champagne or a fruity cocktail.

Drink pairings

Pavlova is traditionally served on a large platter with the whipped cream and fruit arranged on top of the meringue. It can be garnished with fresh mint leaves or edible flowers.