Encyclopedia > Pavlova

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Pavlova is a light and fluffy meringue dessert named after the ballet dancer, Anna Pavlova. It is made by whipping egg-whites to a very stiff consistency with sugar, and then slow-baking them to dry all the moisture from the meringue. This leaves the outside of the pavlova a crisp crunchy shell, whilst the interior is still soft and moist.


  • Egg whites
  • vinegar
  • white sugar

Pavlova is traditionally decorated with fresh fruit and whipped cream. Pavlova is rarely made at home in Australia or New Zealand today - factory-made pavlovas can be purchased in the supermarket and decorated as desired. If necessary, leftover pavlova can be stored in the fridge overnight, but it will absorb moisture from the air and lose all of its crispness.

See also Cooking

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