Pavlovas

Pavlovas are a dessert based on a meringue shell that is crisp on the outside and soft and marshmallow-like inside. They are typically topped with whipped cream and fresh fruit, often kiwifruit and berries. The dessert is named after the Russian ballerina Anna Pavlova, but the exact origin is debated between Australia and New Zealand, with both countries claiming to have created it in the 1920s during Pavlova’s tours.

Traditional pavlova is made by beating egg whites with sugar to stiff peaks, sometimes adding a stabilizer such as vinegar, cream of tartar, or cornstarch. The meringue is baked at a low temperature and then cooled in the oven to dry gradually, producing a crisp crust and a tender interior.

To serve, the cooled meringue is topped with lightly sweetened whipped cream and fresh fruit. Kiwi is a common choice in the New Zealand version, while berries are frequently used in Australia. Variations include fillings or toppings such as lemon curd, chocolate, or fruit compotes, and pavlova can also be prepared as a roulade or a layered cake.

Pavlovas have become associated with festive occasions in both Australia and New Zealand and have gained international popularity. Because they use raw egg whites, some cooks prefer pasteurized eggs or fully baked meringue bases for food safety. The dessert is best consumed soon after assembly, as the meringue can soften over time.