The History of the Recipe
This decadent and elegant dessert has been around for almost 100 years and for good reason – it’s so delicious! The dessert was made for and named after a famous Russian ballerina, Anna Pavlova. She toured the world, including New Zealand and Australia, where a pastry chef came up with this dessert for her. This dessert was said to be ‘as light as Pavlova’ and it’s true! Pavlova is extra light, fluffy and marvelous!
Making Pavlova at Home
Learn just how easy it is to make a classic pavlova at home with my step-by-step video tutorial! This dessert takes a little bit of planning since the baking process is longer than most desserts. When making this for myself, I typically like to make the pavlova in the evening, the day before serving it. This way, it has time to slowly cool.
First, separate 6 large eggs at room temperature and place the egg whites into a mixer bowl along with lemon juice and vanilla. Next, combine the cornstarch and cream of tartar with ultrafine sugar. The sugar needs to be slowly added to the egg whites with the mixer running on medium speed. Once all the sugar is added, keep mixing on medium speed until the sugar is dissolved. Then you can increase the speed until the egg whites reach a stiff peak stage. Next, more tips for the perfect pavlova!