World Cuisines

Pavlova

New Zealand

The contested cloud: pavlova — a crisp-shelled, marshmallow-centred meringue crowned with whipped cream, kiwifruit and berries — claimed by New Zealand (and Australia; the Oxford record favours NZ's earlier recipes).

What it is

The contested cloud: pavlova — a crisp-shelled, marshmallow-centred meringue crowned with whipped cream, kiwifruit and berries — claimed by New Zealand (and Australia; the Oxford record favours NZ's earlier recipes). Ingredients: egg whites, caster sugar, cornflour, vinegar, cream, kiwifruit, strawberries, passionfruit. Recipe: 1) Whip whites to stiff peaks; add sugar slowly. 2) Fold cornflour and vinegar; shape a nest. 3) Bake low and slow; cool in the oven. 4) Crown with cream and fruit at serving. Serve: at Christmas lunch — pav is the summer festive dessert. Flavor: sweet cloud, tart fruit. History: named for ballerina Anna Pavlova after her 1920s tours; NZ's 1927/1929 recipes precede Australia's claims — the feud is eternal and delicious. See also: Hāngī, Māori Boil-Up.

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