Pavlova (dessert): Difference between revisions
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Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning. |
Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning. |
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== New Zealand Ad Campaign == |
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A recent TV ad Campaign put out by [[NZI|Insurance Australia Group]] centered on historic icon of New Zealand being taken by various parties, mainly the Pavlova (by Australia) and [[Phar Lap]] (also by Australia). The correctness of the information of the ad can be questioned but people believe the ad when claims that the Pavlova was infact taken by Australia, due to advertising restriction, stating that what is being advertised ''must'' be true in an advert, hence the belief of the statement. <ref>http://www.youtube.com/watch?v=Pn_AfVS0IWY</ref> |
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== Further reading == |
== Further reading == |
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Revision as of 13:06, 5 October 2007
Pavlova is a meringue dessert named after the ballet dancer, Anna Pavlova.[1] It is crispy on the outside but light and fluffy inside.
History
Some sources claim the recipe originated in New Zealand, while others claim it was invented in Australia. However, like the Anzac biscuit, the earliest known books containing the recipe were published in New Zealand.
Professor Helen Leach, a culinary anthropologist at Otago University in New Zealand found a pavlova recipe in a 1933 Rangiora Mothers' Union cookery book.[1] Professor Leach also has an even earlier copy of the pavlova recipe from a 1929 rural New Zealand magazine.[1]
Keith Money, a biographer of Anna Pavlova, wrote that a chef at a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
The claim that it was an Australian invention states that the pavlova is based on a cake baked by Bert Sachse at the Esplanade Hotel in Perth on 3 October 1935. Sachse's descendants believe he may have come up with the recipe earlier than that, since Anna Pavlova visited Australia in 1926 and 1929 and died in 1931.
Preparation and consumption
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornstarch plus vanilla sometimes, and slow-baking the mixture to create the meringue This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.
Pavlova is traditionally decorated with topping of whipped cream and fresh fruit of sweet/tart flavours, such as strawberries and kiwifruit, or passionfruit and banana or berries and peach slices. Raspberry is a popular topping in the United Kingdom, with the tartness of raspberries contrasting with the sweetness of sugar. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.
Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.
New Zealand Ad Campaign
A recent TV ad Campaign put out by Insurance Australia Group centered on historic icon of New Zealand being taken by various parties, mainly the Pavlova (by Australia) and Phar Lap (also by Australia). The correctness of the information of the ad can be questioned but people believe the ad when claims that the Pavlova was infact taken by Australia, due to advertising restriction, stating that what is being advertised must be true in an advert, hence the belief of the statement. [2]
Further reading
- Leach, Helen M. (1997). The pavlova cake: the evolution of a national dish. In Harlan Walker (ed.), Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 (pp. 219-223). Devon, England: Prospect Books. ISBN 0-907325-79-3.
References
- Boylen, Jeremy (reporter) (2004, August 20). Pavlova. George Negus Tonight, Australian Broadcasting Corporation.