Pavlova

Pavlova is a meringue-based dessert recognized for a crisp outer shell and a soft, marshmallow-like interior. It is traditionally formed into a round cake and baked at a low temperature, then cooled slowly. The meringue is made from egg whites and sugar, often stabilized with a small amount of cornflour (cornstarch) and an acid such as lemon juice or vinegar to improve texture.

After cooling, the meringue is typically topped with whipped cream and fresh fruit. Common toppings include kiwifruit and strawberries, with passion fruit and other berries also widely used, reflecting regional fruit availability. Some variations add lemon curd, chocolate, or fruit compotes.

Origin and naming: Pavlova is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The pastry's exact origin is contested, with both Australia and New Zealand claiming it as part of their culinary heritage. Early pavlova recipes appeared in both countries around the same time.

Today pavlova is a popular dessert in Australia, New Zealand, and beyond, often served at celebrations and warm-weather gatherings. It is naturally gluten-free due to its egg-white base. To preserve texture, the meringue base is typically prepared ahead and assembled with whipped cream and fruit just before serving, as moisture can cause it to soften.