pavlova rt Pavlova is a meringue dessert named after the Russian ballet dancer Ánna Pávlova. (Russian: А́нна Па́влова).[1] Colloquially referred to as "pav", it is a cake of meringue with a crispy crust and soft, light inner. The name is pronounced /pævˈloʊvə, pɑːv-/, unlike the name of the dancer which was pronounced /ˈpɑːvləvə, ˈ The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand in the 1920s. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source.[2] The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory or holiday meals such as Christmas dinner. Research suggests the recipe originated in New Zealand. Like the Anzac biscuit[6] the earliest known books containing the recipe were published in New Zealand. Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand found a pavlova recipe in a 1933 Rangiora Mothers' Union cookery book, and an even earlier pavlova recipe from a 1929 rural New Zealand magazine, New Zealand Dairy Annual Keith Money, a biographer of Anna Pavlova, wrote that a New Zealand chef in a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour. It has been claimed that Bert Sachse originated the dish at the Esplanade Hotel in Perth, Australia in 1935. [8] A relative of Bert Sachse's wrote to Leach suggesting that Sachse possibly got the 1935 date wrong, but Leach replied they wouldn't find evidence for that, "simply because it's just not showing up in the cookbooks until really the 1940s in Australia." Of such arguments Matthew Evans, a restaurant critic for The Sydney Morning Herald said it was unlikely a definitive answer about the pavlova's origins would ever be found. Preparation and consumption Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornstarch plus vanilla sometimes, and slow-baking the mixture to create the meringue.[10] This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. The pavlova's internal consistency is thus completely different from that normally associated with meringue, having more of a soft marshmallow texture. A homemade pavlova decorated with pomegranate arils and Chantilly cream. Pavlova is traditionally decorated with topping of whipped cream and fresh fruit of sweet/tart flavours, such as strawberries and kiwifruit, or passionfruit and banana or berries and peach slices.[11] Raspberry is a popular topping in the United Kingdom, with the tartness of raspberries contrasting with the sweetness of sugar. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar. Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning. 090725 ... Isaou We have ours at Christmas dinner, usually strawberries on top. Would you like some pavlova with your cream dad? 090725 ... cr0wl she rung me around noon and invited us to a birthday dinner since we're only a day apart in february. she trussed up a tender lamb roast and made a white bean and red wine cassoulet that was velvety with drizzled honey. but first there was a red romaine salad with picked beets, carrots and parmesan croutons. a perfect balance of flavor and texture that provided an ample appetizer that le queen unfortunately missed out on. z kid provided the accompanying wine. from paso robles it was a boutique offering via paradise pantry in ventura, california, a bottle of kaleidos morpheus, a delicate blend of syrah, grenache, and mourvedre which helped in bringing out every nuance of her personal cooking. and then finally the long-awaited dolce, glorious, melt explosively in-the-mouth pavlova! thanks, beth. 100304 what's it to you? who go blather from