If you love eating meringue, chances are that you’ve enjoyed a pavlova dessert – a meringue cake topped with cream and fresh fruit. The dish is said to be inspired by the tutu of famous Russian ballerina, Anna Pavlova who toured Australia and New Zealand in 1926.
The main difference between a pavlova and a simple meringue, are the ingredients used. For a pavlova you have to add vinegar and cornflour to the base ingredients of meringue which consist of egg whites and sugar. This gives it that deliciously chewy marshmallow-like interior. As one would imagine, there are countless variations on the theme and you’ll often find one of them on the dessert table in warmer months when summer’s glorious fruits and berries are at their most juicy and sweet.
Try one of these three recipes the next time you’re on the hunt for a crowd-pleasing, light but drool-worthy and decadent dessert.
Pavlova with lemon curd and passion fruit
Festive Peppermint Crisp pavlova
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