The almighty Pavlova is a remarkable, elegant and deceptively simple dessert with highly controversial origins. Australia and New Zealand both lay claim to the meringue-based wonder named after prima ballerina Anna Pavlova.
In 1926, Anna Pavlova toured Australia and New Zealand, dancing her famous “The Dying Swan” routine with her ballet company. New Zealanders believe a hotel chef in Wellington made the light and ethereal dessert inspired by the dancer’s tutu, while Australians claim it’s the dish of a hotel chef in Perth who took its name after a restaurant said it was “light as Pavlova”. However, researchers from the rival factions came across a shocking revelation for both sides.
Dr. Andrew Paul Wood and Annabelle Utrecht, a Kiwi and an Australian, discovered that the moist marshmallow meringue cake actually predates the two countries that claim its origin. The two discover recipes prior to the ballerina’s tours through the Oceanian countries and even the world! These recipes date back to the 18th century in German-speaking countries and feature meringue, cream and fruit. German immigrants brought these recipes to the United States, and similar recipes were found in the United States and Britain in the second half of the 1800s.
Here are some cobblestones that will remind you of some classic favorite treats!
There is no dessert as classic and perfect as lemon meringue pie. This pavlova ditches the crust and flips the whole thing into miniature form! Puffy mounds of meringue are baked until crispy and fluffy, then filled with dollops of a tangy, lemon curd. It’s the perfect meeting point for two timeless desserts – and to add to the fun, they even look like little fried eggs!
What better combination exists than strawberries and cream? It’s the easiest summer dessert anyone can whip up. However, chocolate covered strawberries are definitely the closest runners up. I always loved Valentine’s Day growing up when my family bought little boxes of these chocolate-covered, jewel-like berries at the grocery store lest we make our own. This riff on pavlova has the best of both worlds with a chocolatey base and an extra creamy filling so you can enjoy your strawberries any way you like.
Nothing screams nostalgia like an orange creamsicle and this pad has all those vibes. From dreamy vanilla whipped cream to decadent orange curd, to the darling little clementines and grapefruit that adorn this cake, every bite will scream summer and transport you back to the days when you waited outside the ice cream truck.
Iconic doesn’t even begin to describe the red and white swirl of a candy cane or a piece of peppermint candy. Bright red and stark white are the heralds of the holiday season, and this pavlova really seeks to do it justice. The meringue is flavored with peppermint and painted with red food coloring, creating stunning purple streaks on this delicate cake. Crushed candy canes tie the entire dessert together for a standout dessert that will make vacation memories for generations.
This pavlova might just be the fulfillment of all my childhood fantasies. You don’t need to break out the ice cream maker for this banana split, marshmallow meringue cake makes a perfect base for this spin on the classic dessert. Chopped fruit and hot fudge really turn the blank canvas meringue into an “ice cream” sundae worth singing along to.