Pavlova – Best Down Under Dessert
Pavlova is considered the “national dessert” by both Australia and New Zealand.
Pavlova may not be a household “name” in the Northern Hemisphere, but it’s perennially popular in Australia and New Zealand. The iconic gooey meringue, topped with colorful fruit, is often served at birthday parties, holiday meals, and other special occasions.
Because pavlova is considered the national dessert of both Australia and New Zealand, authentic travelers who stay at Down Under farmstays or country lodges are sure to be served some “pav.” Likewise, diners who opt for traditional local restaurants.
The pavlova backstory
Want to impress your Aussie and Kiwi hosts with your local knowledge?
The first pavlova was prepared in 1935 by the chef Herbert Sachse at the Esplanade Hotel in Perth. He created this confection in the shape of a ballerina’s tutu in honor of the legendary Russian prima ballerina Anna Pavlova, who was visiting Perth at the time.
My favorite pavlova recipe comes from Christchurch, New Zealand.
My favorite pavlova recipe
There are many variations on the standard pav recipe. This one is for the best I have ever eaten. An expat New Zealander living in San Diego shared it with me. It was handed down to her by her “nana” living in Christchurch, New Zealand.
4 eggs whites
1 cup sugar
1 tsp. vanilla
1 tsp. malt vinegar
1 tsp. water
whipped cream
kiwifruit, strawberries, raspberries, bananas, or other colorful fruit to garnish
chocolate pudding or lemon honey (optional)
Beat the egg whites until stiff. Fold in the sugar softly and beat until the sugar dissolves and the mixture is shiny. Fold in the vanilla, malt vinegar, and water. Spread into a circle on waxed paper placed on a greased cookie sheet and bake at 300 degrees F (150 degrees C) for approximately an hour. When the circle is cool, cover it with whipped cream and decorate with fruit and/or nuts. You might also like to cover the round layer with chocolate pudding or lemon honey before spreading on the cream.
Pavlova is the subject of a trans-Tasman tug of war.
Aussie – Kiwi competition
By the way, if the dinner table conversation needs perking up – tell your Aussie host that you were told that pavlova originated in New Zealand, and tell Kiwis you’re sure it’s an Aussie invention. That’s sure to fuel the fire of the Trans-Tasman feud.
With thanks to Nana!
Enjoy,
If you like sweet confections, check out my favorite trifle recipe. Feeling overwhelmed by Australia’s many exciting travel options? Read about Australia’s top 5 experiences.
Category: Australia, New Zealand, Recipes
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The Oxford English Dictionary may have settled a long-running argument between Australia and New Zealand over who invented the pavlova.
The dessert – meringue with fruit and cream – was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s.
Australians and New Zealanders agree on that, but not on who invented it.
In its relaunched online edition, the OED says the first recorded pavlova recipe appeared in New Zealand in 1927.
This was in a book called Davis Dainty Dishes, published by the Davis Gelatine company, and it was a multi-coloured jelly dish.
But New Zealanders claim the meringue version also originated there, with recipes for it appearing in publications in 1928 and 1929.
Dr Helen Leach from New Zealand’s University of Otago is something of a pavlova expert.
“I can find at least 21 pavlova recipes in New Zealand cookbooks by 1940, which was the year the first Australian ones appeared,” the author of The Pavlova Story told the Daily Telegraph.