Decoding Pavlova: The Dessert That Stirred an International Debate

Rapid Summary

• Pavlova, a beloved dessert made of meringue, cream, and fruit, has a disputed origin between Australia and New Zealand.
• Named after Russian ballerina Anna Pavlova during her 1926 tour in teh two countries, its historical recipes trace back centuries to European cuisine.
• The earliest recorded pavlova-like recipe called ‘pavlova’ appeared in 1929 in New Zealand; australia’s first claim dates to 1935 by chef Herbert Sachse in Perth.
• Disagreements persist between the two nations over its texture (marshmallow-like versus crunchy) and preferred toppings (passion fruit versus kiwi fruit).
• Food historians suggest pavlova likely arrived through European immigrants long before Anna Pavlova’s prominence.
• Modern adaptations include vegan-amiable versions and flavors like chocolate or banoffee. The dish is widely enjoyed as both festive fare and a summer dessert.

Images:

1. !20250404NatGeoDeconstructedPavlovaRecipePageHiResJPGukHR.jpg”>Slice of pavlova topped with colorful fruit
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