You may be shocked to learn that this fun and whimsical dessert is actually named after the Russian ballerina Anna Pavlova. Anna was a superstar when she toured both New Zealand and Australia in the 1920s. There are rumours of a chef in Wellington having created the dessert after she visited on her only tour there in 1926.
The Pavlova remains a familiar favourite to this day and we certainly know why!
What is the difference between Pavlova and a Meringue?
Both consist of egg white desserts, and are made quite similarly. The key difference is that a meringue is crispy and dry throughout, whereas the pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.
What is your favourite topping?
Pavlovas are so delicious and accommodating that you can really dress it up or down as you see fit! This recipe focuses on adding plenty of strawberries which are a feast on the eyes and taste buds. However, you don’t need to add strawberries if that’s not your thing. This dessert can be as exceptionally great with a variety of fruit such as: blueberries, mulberries, raspberries, passionfruit pulp or even kiwi and mango. The real question is what is your flavour preference?
If you’re loving this recipe, why not try some of our other classic dishes that we’re certain you’ll love just as much (if not more).