Pavlova was named after the legendary Russian Imperial Ballet’s Prima Ballerina, Anna Pavlova. I knew that. That’s about all I knew. I had absolutely no clue that the Pavlova was an ongoing origin war between Australia and New Zealand! Can you believe that? Or do I live in a cave? Wait, don’t answer that!
In one of my Midsommer Murder binges, I was sparked to look up Pavlova and got swept up in this amazing historical tale. I found this story on the BBC and was stunned that the Pavlova was not a European creation! Russian ballerina from a Kiwi? Really? Fantastic!
In my excavation of the Pavlova, I also learned that Pavlova is as Australian as Apple Pie is to the U.S.A. Or, perhaps Jell-O Fruit Salad is to a 4th of July barbecue. It’s just one of those things that is always on the table at summertime gatherings and rightfully so. The meringue-based dessert can be adapted into so many delicious variations, it’s really all up to the chef.
With a crisp crust and light as air center, the Pavlova can then be found topped with fruit, nuts and in my recipe’s case, a dollop of cream.
Once you get the Pavlova part down, use your own imagination to make stunning and impressive desserts or festive treats for your next block party.