Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Pavlova, An Easy Dessert Recipe
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Send An e-Postcard
Enter The Gourmet Giveaway
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

TIP OF THE DAY: Pavlova, An Easy Dessert Recipe

An easy Pavlova. Photo by Irina Kupenska |


A quick-assembly dessert that’s impressive and low-calorie? Count us in!

The Pavlova consists of a meringue base topped with fresh fruits. Most people buy the meringue shells at bakeries, but ambitious bakers can make their own.

In addition to individual meringue shells, the meringue can be shaped into cake layers that are alternated with fruit, for a spectacular effect (just check out “Pavlova meringue” in Google Images).

  • Then, all you have to do is cut up your favorite fruits and add them to the shell.
  • If you want to exert more effort, you can marinate the fruits in wine or liqueur.
  • Add an optional topping: crème fraîche, mascarpone, raspberry purée, whipped cream.
  • Garnish with chocolate curls or candied orange peel, or something as simple as a mint leaf.
    The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and 1929. Both countries claim to have invented this dessert, and have made it their national dessert. New Zealand may have the edge: Published recipes of fruit-filled meringue shells existed there without the name Pavlova.

    According to chef Herbert Sachse of the Hotel Esplanade in Perth, Australia, the “Pavlova” was born at the Hotel 1935. According to Hotel legend, it was named at a meeting at which Sachse presented the cake: either the licensee, the manager, or Sachse remarked, “It is as light as Pavlova,” who had been a guest of the hotel during her 1929 tour. Years later, Sachse stated in an interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine, which was contributed by a New Zealand resident. (Source: Linda Stradley, What’s Cooking America.)

    While the desert is light and airy for summer, it can be tailored to every season:

  • Fall: Assorted nuts (raw or candied), dried fruits garnish on the plate
  • Christmas: Brandied fruits, candied fruits, crushed peppermint plate garnish
  • Valentine’s Day: Strawberries and cream, candied rose petals plate garnish
  • Spring: Apricots, nectarines, figs; edible flowers to garnish
  • Summer: Seasonal fruits garnished with shaved coconut, lemon mint, lemon verbena or spearmint


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

    Leave a Comment

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :