Pavlova

Pavlova is a refined dessert based on meringue, named after the legendary ballerina Anna Pavlova in honour of her tours. It is the subject of a long friendly dispute between Australia and New Zealand, each of which considers it its national dessert.

The chief charm of the Pavlova lies in the unique texture of the meringue base. Unlike dry brittle meringue, here the base is baked so that on the outside it has a thin crisp crust, while inside it stays tender, soft, slightly chewy, like marshmallow. This is achieved by adding to the whipped whites a small amount of cornflour and vinegar (or lemon juice), and by careful baking at a low temperature. The finished base (usually in the shape of a nest with a hollow) is generously decorated on top: a layer of whipped cream is placed and abundantly covered with fresh fruit and berries — classically strawberry, kiwi, passion fruit, raspberry. This lightness and freshness, the combination of sweet crisp meringue, tender cream, and sour fruit, create a perfect harmony. Striking, festive, and at the same time light, the Pavlova is a favourite dessert for celebrations, a refined pearl of world confectionery.