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Pavlova (food)

Pavlova
Pavlova dessert.JPG
A Pavlova typically garnished with strawberries, passionfruit, kiwifruit and cream.
Course Dessert
Region or state Australia and New Zealand
Main ingredients Egg whites, caster sugar, fruit
 

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 /pævˈlvə/, unlike the name of the dancer, which was /ˈpɑːvləvə/.

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, in which she argued that the earliest known recipe was published in New Zealand. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish.

The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time, however it is also eaten all year round in many Australian and New Zealand homes.

Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.



  • Leach, Helen M. (1997). "The pavlova cake: the evolution of a national dish". In Walker, Harlan. Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Devon, England: Prospect Books. pp. 219–223. ISBN . 
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Wikipedia

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