The Australian Pavlova
Have you heard of Pavlova? Well, for Australians that’s the stuff you want for dessert. It is wonderfully refreshing, smooth, fruity and just a delight.
Pavlova, you might think does not sound very Australian. And in fact it is not. The dessert is named to honour a Russian ballet dancer, Ánna Pávlova (Russian: А́нна Па́влова) touring Australia and New Zealand in the 1920.
Commonly referred to as “pav”, it is a cake of meringue with a crispy crust and soft inner part topped with red and blue forest fruit and some kiwis. The name is pronounced “pævˈloʊvə” unlike the name of the dancer which is pronounced “pɑːvləvə”.
The dessert is a very popular dish. It is also an important part of the Australian national cuisine. Isn’t this mazing.
However, research suggests that the Pavlova originated from New Zealand. Well, that’s no deterrent for a culinary delight.
We had the above Pavlova on our terrace in Bangkok after a barbecue lunch with some friends. Lots of meat, salads and vegetables were consumed. Lashings of beer and wine made this consumption all the easier. But best was the company.
A recipe for Pavlova you can find on: http://en.wikipedia.org/wiki/Pavlova_(food)
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