Pavlova

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Australia | New Zealand Pavlova is a light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claims to be the home of the dish. The earliest record of the recipe is a cookbook published in New Zealand in 1933, two years before claims made in Perth. Pavlova is traditionally decorated with fresh fruit and whipped cream, and is especially popular in Australia and New Zealand. Factory-made pavlovas can be purchased at supermarkets in those countries and decorated as desired. Leftover pavlova can be stored in the fridge overnight, but 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.

Cuisine: Australia · categories: Australian recipes; Kid-friendly recipes; Medium Difficulty recipes; Naturally gluten-free recipes; New Zealand recipes; Recipes; Recipes for pavlova; Recipes for whipped cream; Recipes using cornstarch; Recipes using egg white; Recipes using heavy cream; Recipes using superfine sugar; Recipes using whipped cream; Recipes with images; Recipes without cooking time; Recipes without servings

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0