Pavlova, named after the famous Russian ballerina Anna Pavlova, is a meringue-based dessert characterized by a crisp exterior and a soft interior. The meringue is prepared from ingredients such as egg whites, fine-grained sugar, vanilla, and corn starch, and it is baked at a low temperature for an extended period. This method produces a crunchy outer shell with a marshmallow-like interior. When served, Pavlova is topped with whipped cream and seasonal fruits, which add a refreshing aroma and vibrant color to the dessert.

^{Pavlova (Photo: Derekpics, pixabay.com)}

Origin

The modern form of Pavlova has been a topic of debate between Australia and New Zealand. Both countries claim that the dessert evolved in a way that aligns with their local culinary traditions. Similar desserts have been found in the aristocratic kitchens of Europe in the 18th century. Some sources suggest that the recipe was developed in New Zealand in the 1920s, while others indicate that it took shape in Australia in the 1930s. Researchers believe that the recipe underwent an evolutionary process, blending influences from European, American, and local culinary traditions, ultimately resulting in the Pavlova known today.

Pavlova Recipe

Ingredients

For the meringue: 4 large free-range egg whites, 225 g granulated sugar, ½ teaspoon vanilla extract, 1 tablespoon cornstarch.

For the filling: 400 ml cream, 200 grams strawberries, 200 grams raspberries, and 150 grams blueberries. The fruits may vary according to preference. Mint sprigs and powdered sugar may be used for decoration.

Preparation

Preheat the oven to 150°C. Line a baking tray with parchment paper and draw a circle with a diameter of 25 cm on it. In a clean bowl, beat the egg whites with a mixer until they reach a stiff consistency that will not slide when turned upside down. Add the sugar one tablespoon at a time, beating for a few seconds after each addition. Then add the vanilla extract and cornstarch and mix until a homogeneous mixture is obtained. Pour the prepared mixture into the drawn circle on the tray; using a spatula or serving spoon, shape it so that the center is slightly depressed and the edges are raised. In the first stage, bake the meringue for 1 hour until the exterior turns a light color; then turn off the oven and leave it inside for 1 more hour. Once the meringue has cooled, carefully remove it from the parchment paper before serving, spread whipped cream over it, and decorate with fresh fruits.