G’Day Mates! Today we are heading back to our old friend Goodhousekeeping’s World Cookery for a sweet treat from the Antipodes! People hotly debate whether the Pavolva was invented in Australia or New Zealand. We will not be entering into that discussion here. Neither does Good Housekeeping. They, rather wisely have a recipe for Pavlova in both the Australia and the New Zealand chapters! Nice diplomacy there GH!
I am using the recipe from the Australian chapter just because most of the other recipes in that chapter were awful! The recipes included things like Brain and Walnut Sandwiches, Sheep’s Tongues in Aspic, and a leg of lamb stuffed with kidneys, identified as Colonial Goose. I’m sure that 1970’s Australian cuisine was better than what is represented here. So Pavlova or Pavlova Cake as they call it, it was! Not that I minded because I adore a pav! It is one of my favourite desserts and reminds me of summer, Christmas and good times whenever I eat it!
Why Pavlova?
Anna Pavlova, the Russian Ballet dancer was the inspiration for the dessert. She toured Australia and New Zealand in 1926.
The lightness of the meringue represents not only the lightness of her steps but also her beautiful tutus. The Good Housekeeping Pavlova was wonderfully light. The meringue was crisp but it also had that lovely marshmallow inside which is the hallmark of a good pavlova.
Pavlova – The Recipe
I followed the recipe for the meringue as per Good Housekeeping’s World Cookery. However, when it came to the topping I went my own way. Pavlova can be very sweet so to add some tang, I add a dollop of lemon curd into my cream. My favourite toppings are the classic strawberry and passionfruit but you can add whatever fruit you like.
Have a great week! 
