Pavlova is a meringue dessert with whipped cream and fruit on top, named after Russian ballerina Anna Pavlova. Its origins are disputed between Australia and New Zealand, but it is popular in both countries and the UK. It is a low-calorie dessert and can be made ahead of time.
Pavlova is a dessert that consists of a meringue pie with a whipped cream topping and often includes slices of fruit on top. It was invented in the 1920s or 1930s, and named after the Russian ballerina, Anna Pavlova. Sources are in dispute as to whether the dessert was actually invented in Australia or New Zealand, however. Keith Money, in a biography of the dancer, wrote that a chef in Wellington, New Zealand created her dish in her honor when she visited the restaurant in 1926; descendants of Australian chef Bert Sachse claim to have originated the recipe.
Although the dessert is not well known in the United States, pavlova is a common and popular dessert in Australia, New Zealand and the United Kingdom. Famous English chef Nigella Lawson has made it popular throughout the UK; she has various dessert recipes in her many cookbooks, including chocolate, passion fruit, and brown sugar pavlova. The dish is often served in upscale restaurants in Britain, Australia and New Zealand and can be purchased individually in patisseries. A precooked meringue shell can be purchased at grocery stores to take home and decorate.
Because pavlova consists mostly of egg whites and sugar, it’s a relatively light and low-calorie dessert. When cooked properly, the outside of the meringue shell will be crispy, with a marshmallow-like texture on the inside. The shell tends to crack during cooking, but as the whole cake is then covered in whipped cream, it shouldn’t be noticeable when the dish is served. Standard toppings include strawberry, kiwi, raspberry, or peach slices.
Pavlova can be made a day before serving, if cooks leave the meringue shell overnight in the oven after turning off the heat. When the cake has been decorated with whipped cream, it can be left in the fridge for a day or two; however, it will lose its crunchiness as the moisture from the cream is absorbed by the meringue shell.
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