pavlova
Sign in to savePavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced or (in North America) , and occasionally closer to the name of the dancer, as .
Key facts
- Food.name
- Pavlova
- Food.image
- Pavlova dessert.JPG
- Food.caption
- A pavlova garnished with kiwifruit, strawberries and passionfruit
- Food.associated_cuisine
- Australia, New Zealand
- Food.course
- Dessert
- Food.main_ingredient
- Egg whites, caster sugar
- Food.cookbook
- Pavlova
via Wikipedia infobox
Article
8 sectionsContents
- Origin
- Preparation and consumption
- In culture
- World's largest pavlova
- See also
- References
- Further reading
- External links
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced or (in North America) , and occasionally closer to the name of the dancer, as .
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.