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Pavlova is made by beating egg whites and salt to a very stiff consistency before folding in caster sugar, vanilla, and vinegar, and slow-baking the mixture to create the meringue. This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.
A chef at a hotel in Wellington, New Zealand, created the dish when the great Russian ballerina, Anna Pavlova. visited there in 1926 on her world tour. A pavlova recipe exists in a 1933 NZ cookery book, including the correct name of the dish, the correct ingredients, and the correct cooking method. Australians claim that later in 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created a meringue a named it the pavlova.
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Yummmmm. Gotta love Pavlova!
strawberry pavlova is the best.
I like this because I can make this.