Pavlova

Dating back from the 1920's, and named after the great Russian ballerina, Anna Pavlova, this dessert has been loved by millions with its lightness, subtle sweetness, and the simplicity of the recipe. It's a meringue-based dessert with cream and fruit topping. A successful pavlova has a meringue that is crisp on the outside and a soft, chewy, marshmallowy center. Both Australia and New Zealand claim ownership of the first dish creation but latest research shows it might probably be from the latter. But who cares, this dessert, beyond any shadow of a doubt, tastes just as heavenly as it sounds.

Many chefs fail in making the meringue beautiful, avoiding cracks. But as this dish has a cream frosting and fruit topping, it hides the flaws while making it look like a cake. So it's okay if the meringue cracks, as long as you make sure it tastes good.

Recently, Jane made this delicious dessert for the family to enjoy! And we really did, almost in one sitting! And glad to say that this dish has made it to the family menu.

I can't wait for the next serving!