Pavlova

Pavlova
A pavlova garnished with kiwifruit, strawberries and passionfruit
CourseDessert
Associated cuisineAustralia, New Zealand
Main ingredientsEgg whites, caster sugar

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or (in North America) /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

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.

The dessert is an important part of the national cuisine of both Australia and New Zealand. It is frequently served during celebratory and holiday meals. It is most identified with and consumed most frequently in summer, including at Christmas time.

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