Pavlova is a meringue-based dessert named after Anna Pavlova, a Russian ballerina. It is a meringue dessert with a crisp crust and soft, light inside, usually covered with fruit and whipped cream. During or after one of her tours to Australia and New Zealand in the 1920s, the dessert is thought to have been created in honor of the dancer. The dessert is a popular dish and an essential part of the national cuisine of Australia and New Zealand. It is often served for celebrations and holiday meals. It is a dessert that is most closely identified with summertime but is also commonly eaten during Christmas time.
About Pavlova: Australian Cake Recipe
Meringue recipes became highly popular due to the ease of creation, resulting in the meringue craze. It is assumed that on the back of exported American producer William Duryeas’ Maizena, the Pavlova recipe migrated to Australia and New Zealand.
The consistency also makes pavlova much more resilient than meringue. Since pavlova is known to deflate when exposed to cold air, it is left in the oven to cool completely before the door of the oven is opened.
Pavlova can be decorated with any of your favorite fruits. Feel free to mix it up or add something special if you are making it during the holiday season. For more dessert recipes, click here.
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