Pavlova is a delicious dessert that consists of a meringue cake with a whipped cream topping, and often includes slices of fruit on top. Pavlova was invented in the 1920s or 1930s, and is named for the Russian ballerina, Anna Pavlova.
Pavlova
A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and egg white. A pavlova has crisp meringue
outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake.
Pavlova is a meringue dessert named after the ballet dancer, Anna Pavlova.[1] It is crispy on the outside but light and fluffy inside.
History ...
Pavlova (pav-LOH-vuh) - The Pavlov consists a base made of a meringue crust topped with whipped cream and fresh fruits such as kiwis, strawberries, etc.
Pavlova is a well known Australian/New Zealand dessert of a crisp meringue shell filled with whipped cream and Kiwi or passion fruit, named for the Russian ballerina Anna Pavlova.
Pavlova
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By Simon Rimmer ...
Pavlova - In the 1930's an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked.
Pavlova: A meringue dessert created in Australia to honor a visit by the Russian ballerina Anna Pavlova.
Pavlova: a delicately baked meringue of egg whites and sugar topped with whipped cream and fresh seasonal fruits. Considered to be the Australian national dessert.
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Pavlova - A dessert invented in NZ, the main ingredients being sugar and egg white. A pavlova has crisp meringue outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake.
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Pavlova Recipe
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Pavlova Meringue made with eggs whites, sugar, corn flour and vinegar. Pate a bombe Sugar and Glucose heated to 120 degrees poured into eggs yolks.
Wattleseed is one of those iconic central Australian bush foods that is used in everything from pavlova to bread. It flavors sweet dishes such as ice-creams, sorbets, mousse, yoghurt, cheesecakes and whipped cream.
Meringue-that deceptively simple confection of egg whites, sugar, and air-is equally at home as a soft topping for cream pies or as a firm, crisp shell for creamy pavlova, fruit and ice cream.
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Serve it with desserts for pouring or spooning over fruit salad, cake or puddings, or use it as the basis for desserts - whipped up in a trifle, on top of a pavlova, mousse, crème brûlée, soufflé or cheesecake.
 See also: Fruit, Cream, Sugar, Dessert, Meringue
  
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