I was first introduced to the Pavlova by my dear friend Alex Lewin.  I really gush about things that I like and well, I was guuuuuussssssshhhhhhhing to my mom about this delicious and very beautiful dessert.  Emails were exchanged and now my mom is on her way to becoming a master pavlova creater too.

Here are some tips from Alex:  I find the most important things are to make sure you have a very clean and dry work area (particularly the bowl and mixer) and to make sure your eggs are room temperature.  Do you have a stand mixer or an electric mixer, that’s really the best way to do it as it’s fastest and the least physical labor.  It’s up to you what fruits you put on top, I love lots of berries, kiwi, and passionfruit, but it depends a little on what you can find at the store at the moment.

My mom told me the story of the Pavlova:  When the ballerina Anna Matveyevna Pavlova was visiting Australia this was the desert made for her in her honor. The meringue represents a tutu and also it represents the dancer as being light as a feather.

– – – side note – – – I did read that there is a long standing battle for ownership of this dessert between Australia and New Zealand – explore that here – LINK.

This dish has been dog approved!

R E C I P E

 

xx SG



Stefani Greenwood, Nancy Picot Riegelman, New Mastadon Book Store
gilda davidian, stefani greenwood