Pavlova – Dessert Tribute to a Ballerina
Offering a meringue crust topped with whipped cream and fresh fruits, Pavlova is a pie with quite an intriguing background. While a bit of controversy surrounds the official credit for creating the dessert, the name and recipes first hit the public as a tribute to a popular ballerina named Anna Pavlova. When Pavlova was touring Australia and New Zealand around the same time, the sweet treat surfaced in both countries soon after. Interestingly, the dessert serves as a national dish in both places. To this very day, the countries continue to fight over the claim of invention.
The meringue of the dessert is made with a crispy crust that offers a soft, light inside filling – characteristics meant to honor the airy performances of Anna Pavlova. A favorite during holiday celebrations (like Christmas dinner), Pavlova is made with fresh fruit combinations. Fruit selections may include blackberries, grapes and pineapple. However, the true nature of Pavlova shines through with popular combinations that deliver a delicious union of sweet and tart flavors, such as:
- Peach slices and berries
- Banana and passion fruit
- Kiwi and strawberries
In the United Kingdom, raspberries are often chosen as a topping because the tartness of the berries contrasts well with the sweetness of sugar.
Ingredients and Preparation of Pavlova
Beating egg whites to a stiff consistency is one of the first steps taken to prepare Pavlova. The eggs are then folded in caster sugar (or superfine sugar), white vinegar, cornstarch, and at times, vanilla. A pinch of salt added to the egg whites and vanilla essence act as optional ingredients that enhance the overall appeal of the dessert. The mixture is slow baked to form the crispy, crunchy shell of meringue. The inside of the dessert is spongy and moist – often resembling the softness of a marshmallow. When choosing a topping, many note passion fruit as a must-have ingredient.
