pavlova a type of meringue cake which has a soft marshmallowy centre, achieved by the addition of a little cornflour and a teaspoonful or so of vinegar or lemon juice to the meringue mixture after the sugar is folded in.
When cooked, the meringue case is filled with fresh cream and fruit such as strawberries, raspberries, kiwi fruit. A version filled with a mixture of passion-fruit pulp and fresh cream is regarded as the most traditional.
The pavlova has been described as Australia’s national dish, but it is also claimed by New Zealand. According to the Australian claim, it was invented in 1935 by Herbert Sachse, an Australian chef, and named by Harry Nairn of the Esplanade Hotel, Perth, after Anna Pavlova, the Russian ballerina who visited both countries in 1926. The built-up sides of the pavlova are said to suggest a tutu. The Australian author Symons (1982) concedes that the actual product had made a prior appearance in New Zealand, but suggests that its naming was an Australian act.
