New Zealand may not seem like the culinary capital of the world, but there is one dish that everyone has heard of, and unanimously consider it to be delicious. It’s Pavlova! It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit. But why the Russian name? According to Wikipedia, the dessert is believed to have been created in honour of the Russian ballet dancer, Anna Pavlova 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, but formal research indicates New Zealand as the source.
And since it is the height of summer in Australia and New Zealand, it is very appropriate to share and try the delicious summer time favorite, light and fruity Pavlova.
Here is a recipe from Ina Garten, a very easy and delicious recipe that can be made without going to the supermarket! If you have enough eggs, sugar and whip cream in the house.
Just a word of caution, leftover decorated Pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated Pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.
This would make an attention grabbing dessert and a cultural conversation starter at the next party for sure!
Unicultural team and trainers, sharing our views and experiences on everything cultural.