I LOVE Pavlovas and this Vanilla Pavlova with vanilla bean whip, passion fruit curd and pineapple boba is my most favorite version that I have made to date. Light, marshmallowy and not too sweet, it’s a perfect dessert for any time of year.

Pavlovas have an interesting history. Apparently it is quite the controversy down under on where it was originated; New Zealand or Australia. According to the Oxford English Dictionary: The Pavlova -a dessert made of meringue with fruit and cream – was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. (Source:BBC)

Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, has compiled a library of cookbooks containing 667 pavlova recipes from more than 300 sources. Her book, The Pavlova Story: A Slice of New Zealand’s Culinary History, states that the first Australian pavlova recipe was created in 1935 while an earlier version was penned in 1929 in a rural magazine. (Source:Wikipedia)

The Australian website “Australian Flavour” gives the earlier date of 1926 for its creation, suggesting that Home Cookery for New Zealand, by Australian writer Emily Futter, contained a recipe for “Meringue with Fruit Filling”. This recipe was similar to today’s version of the dessert. Personally I am just glad it was invented. By far one of my favorite desserts to make and eat, no matter what the origin. Read More…