Pavlova

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced /pævˈloʊvə/, or like the name of the dancer, which was /ˈpɑːvləvə/.

History

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. In 2008, Helen Leach published The Pavlova Story: A Slice of New Zealand's Culinary History, arguing that the earliest known recipe was published in New Zealand.

Preparation

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency, gradually adding caster sugar before folding in vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and vanilla essence, and slow-baking the mixture, similar to meringue.

Variations

Larger pavlovas are commonly decorated with whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Miniature versions, known as mini-pavs, are often served at weddings and other celebrations.

See also

• List of desserts
• Meringue
• Eton mess

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

   This article is a medical stub. You can help WikiMD by expanding it!

• Pavlova dessert
  Pavlova dessert
• Pavlova prior to baking
  Pavlova prior to baking
• Pavlova with wine gums and strawberries
  Pavlova with wine gums and strawberries
• Australian Pavlova Christmas Desserts
  Australian Pavlova Christmas Desserts