In the realm of foods named after famous people, none may be more famous than the Pavlova, a round meringue cake topped with whipped cream and fruit named after the famed Russian ballerina, Anna Pavlova. The dessert is said to have been specifically created for the wildly-popular ballerina during her tour of Oceania in the 1920s. Though the exact origins of the cake in either Australia or New Zealand are still unknown (I definitely feel unqualified to rule on one vs. the other), the pavlova is deeply ensconced in the cuisine of both countries. Others hold that the cake is actually based on a older German recipe, later making its way to other countries. The structure of the Pavolva can vary somewhat, as can the toppings and flavors, though Pavolva in New Zealand is more likely to be topped with kiwis! Allrecipes has a classic version of the Pavlova, and here is a slightly more unique version topped with lemon curd and blueberries or one with three layers.
Pastry Post-Doc: Pavlova from Australia and New Zealand
Filed under Pastry Post-Poc