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Pavlova
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Pavlova
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ ⓘ pav-LOH-və or (in North America) /pɑːvˈloʊvə/ ⓘ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ ⓘ PAHV-lə-və.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
The dessert is an important part of the national cuisine of both Australia and New Zealand. It is frequently served during celebratory and holiday meals. It is most identified with and consumed most frequently in summer, including at Christmas time.
A recipe for "Strawberries Pavlova" appeared in the New Zealand Herald on 11 November 1911, but this was a kind of ice block or sorbet. Annabelle Utrecht, who wrote a book about the possible origins of pavlova, believes that this is a reprint from England.
A 1922 book, Australian Home Cookery by Emily Futter, contained a recipe for "Meringue with Fruit Filling". David Burton regards this as the first known recipe for a food resembling the modern pavlova; Australian food writer Michael Symons, however, does not recognise it as such, pointing to its lack of vinegar or cornflour, to the absence of the pavlova name, and to its description as a meringue cake cut in half and filled.
Another recipe for a dish bearing the name pavlova was published in 1926 by the Davis Gelatine company in Sydney. However, this was a multi-layered jelly, not the meringue, cream and fruit dessert known today.
Helen Leach, in her role as a culinary anthropologist at the University of Otago, states that the first recipe from New Zealand was a recipe for "pavlova cake" in 1929. A recipe for pavlova cake was published in The Evening Star on 10 November 1934.
It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia, in 1935. In defence of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly. Leach replied they would not find evidence for that "because it's just not showing up in the cookbooks until really the 1940s in Australia." However, a recipe for "pavlova cake" was published in The Advocate in 1935, and a 1937 issue of The Australian Women's Weekly contains a "pavlova sweet cake" recipe. A 1935 advertisement for a chromium ring used to prevent the dessert collapsing also indicates that the term "pavlova cake" had some currency in Auckland at that time.
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Pavlova
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ ⓘ pav-LOH-və or (in North America) /pɑːvˈloʊvə/ ⓘ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ ⓘ PAHV-lə-və.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
The dessert is an important part of the national cuisine of both Australia and New Zealand. It is frequently served during celebratory and holiday meals. It is most identified with and consumed most frequently in summer, including at Christmas time.
A recipe for "Strawberries Pavlova" appeared in the New Zealand Herald on 11 November 1911, but this was a kind of ice block or sorbet. Annabelle Utrecht, who wrote a book about the possible origins of pavlova, believes that this is a reprint from England.
A 1922 book, Australian Home Cookery by Emily Futter, contained a recipe for "Meringue with Fruit Filling". David Burton regards this as the first known recipe for a food resembling the modern pavlova; Australian food writer Michael Symons, however, does not recognise it as such, pointing to its lack of vinegar or cornflour, to the absence of the pavlova name, and to its description as a meringue cake cut in half and filled.
Another recipe for a dish bearing the name pavlova was published in 1926 by the Davis Gelatine company in Sydney. However, this was a multi-layered jelly, not the meringue, cream and fruit dessert known today.
Helen Leach, in her role as a culinary anthropologist at the University of Otago, states that the first recipe from New Zealand was a recipe for "pavlova cake" in 1929. A recipe for pavlova cake was published in The Evening Star on 10 November 1934.
It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia, in 1935. In defence of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly. Leach replied they would not find evidence for that "because it's just not showing up in the cookbooks until really the 1940s in Australia." However, a recipe for "pavlova cake" was published in The Advocate in 1935, and a 1937 issue of The Australian Women's Weekly contains a "pavlova sweet cake" recipe. A 1935 advertisement for a chromium ring used to prevent the dessert collapsing also indicates that the term "pavlova cake" had some currency in Auckland at that time.
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