History of the Pavlova

The traditional pavlova is made with meringue which is baked until crusty and topped with whipped cream and fresh fruit such as kiwis and strawberries. No one truly knows who first created the pavlova. There is a controversy between New Zealand and Australia about it although they seem to agree that it was inspired by the famous Russian ballerina, Anna Matveyevna Pavlova. 

In 1926 the ballerina toured Australia and New Zealand. A Pavlova biographer, Keith Money, wrote a book called Pavlova: Her Life and Art. He wrote that a chef at a hotel in Wellington, New Zealand invented the dessert when the ballerina visited there on her world tour in 1926. He was inspired by her tutu draped with green silk cabbage roses. The basic shape of her tutu was represented by the fluff of meringue and whipped cream and the cabbage roses by the slices of kiwi. 

Australia also claims that they originated the dessert. Chef Herbert Sachse from the Hotel Esplanade in Perth, Australia claims that the pavlova was created as a tea dessert for their afternoon teas.

No matter who created the pavlova I think you'll agree that it is very delicious and melts in your mouth! This was my first try at making a pavlova and I really enjoyed it! I hope you try out this recipe! It's from the Cook Yourself Thin cookbook! For the whipping cream I just added powdered sugar and a splash of vanilla to give it more flavor!

Chocolate Pavlova

from the Cook Yourself Thin cookbook

For the pavlova:

4 egg whites

1/4 teaspoon salt

1 cup sugar

1/2 teaspoon lemon juice

1 tablespoon cocoa powder

For the toppings:

1 cup whipping cream
1 cup fresh raspberries

1/4 cup shaved dark chocolate

1/4 cup chocolate melted & mixed with 1 teaspoon of veg. oil for drizzling

Directions:

1. PREHEAT the oven to 300 degrees and line a baking sheet with parchment paper.

2. WHISK the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks.

Add the lemon juice and whisk just to incorporate.

Sift the cocoa powder into the bowl of meringue.

Gently fold cocoa powder into the meringue using a plastic spatula. Do not over mix or you will lose the rippled effect.

Pour the meringue onto the parchment-lined sheet pan in an oval (or round) shape.

Place into the bottom of the oven and bake or 1 hr and 15 minutes.

3. SWITCH OFF the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.

4. FOR THE TOPPING: Whisk the whipping cream, 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract into semi-stiff peaks and spoon on top of the pavlova.

Sprinkle with raspberries, shaved chocolate and finish with drizzled chocolate before serving.

                                                      It does resemble a tutu, don't you think?

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