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Pavlova (dessert)

January 01, 1970

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.[1][2] Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.[3] The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or (in North America) /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.[4][5][6]

Pavlova
A pavlova garnished with whipped cream, passionfruit and lemon sauce, mint leaves, kiwifruit, strawberries, blueberries, raspberries and a boysenberry.
CourseDessert
Associated cuisineAustralia, New Zealand
Main ingredientsEgg whites, caster sugar
  • Cookbook: Pavlova
  •   Media: Pavlova

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.[3] The nationality of its creator has been a source of argument between the two nations for many years.[7]

The dessert is an important part of the national cuisine of both Australia and New Zealand. With its simple recipe, it is frequently served during celebratory and holiday meals. It is most identified with and consumed most frequently in the summer time, including at Christmas time.[3]

Origin

A recipe for "Strawberries Pavlova" appeared in the New Zealand Herald on 11 November 1911, but this was a kind of ice block or sorbet.[2][8] Annabelle Utrecht, who wrote a book about the possible origins of pavlova, believes that this is a reprint from England.[2]

A 1922 book, Australian Home Cookery by Emily Futter, contained a recipe for "Meringue with Fruit Filling".[9] This was the first known recipe for a food entirely resembling the modern pavlova, though not yet known by that name.[9]

Another recipe for a dish bearing the name pavlova published in 1926 by the Davis Gelatine company in Sydney.[10][11] However, it was a multi-layered jelly, and not the meringue, cream and fruit dessert known today.[11][3]

Helen Leach, in her role as a culinary anthropologist at the University of Otago, states that the first recipe from New Zealand was a recipe for "pavlova cake" in 1929.[3][12] A recipe for pavlova cake was published in The Evening Star on 10 November 1934.[13]

It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia, in 1935.[14][15] In defence of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly. Leach replied they would not find evidence for that "because it's just not showing up in the cookbooks until really the 1940s in Australia." However, a recipe for "pavlova cake" was published in The Advocate in 1935,[16] and a 1937 issue of The Australian Women's Weekly contains a "pavlova sweet cake" recipe.[17] A 1935 advertisement for a chromium ring used to prevent the dessert collapsing also indicates that the term "pavlova cake" had some currency in Auckland at that time.[18]

Other researchers have said that the origins of pavlova lie outside both Australia and New Zealand. Research conducted by New Zealander Andrew Paul Wood and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to the Austro-Hungarian Spanische windtorte. It was later brought to the United States where German-speaking immigrants introduced meringue, whipped cream, and fruit desserts called schaum torte ("foam cake") and baiser torte. American corn starch packages which included recipes for meringue were exported to New Zealand in the 1890s.[19][2]

Another story is that an unnamed New Zealand chef created Pavlova in 1926 in a Wellington hotel. Food anthropologist Helen Leach of the University of Otago was unable to verify that this was true.[20] She found at least 21 pavlova recipes in New Zealand cookbooks by 1940, the year the Australian recipes appeared. She wrote the book The Pavlova Story.[21][20] The first she found was a multlayered and layered jelly in 1926. In 1928 from Dunedin, a walnut and coffee-flavoured meringue recipe was created and became popular throughout New Zealand. In 1929 a third recipe was published in the Dairy Famer's Annual. Leach said that this third recipe was "stolen/falsely claimed by chefs/cooks across the Tasman".[20]

An article in Melbourne's The Argus from 17 November 1928 claims an "American ice-cream" was named after Anna Pavlova: "Dame Nellie Melba, of course, has found fame apart from her art in the famous sweet composed of peaches and cream, while Mme. Anna Pavlova lends her name to a popular variety of American ice-cream."[22] This article may suggest that pavlova has American origins. However, it's unclear how these words should be interpreted and whether that article is relevant. Firstly, the authors of that article offer no evidence for their claims or any depth of discussion of their claims. Secondly, given that pavlova is not an ice-cream, it is highly unclear as to whether the words "American ice-cream" is referring to the modern pavlova dessert or something else entirely.[22]

Michael Symons, an Australian then researching in New Zealand, has declared that pavlova has no singular birthplace. Rather, published recipes reveal the complex process of "social invention" with practical experience circulating, under a variety of names, across both countries. For example, Australians beat New Zealanders to create an accepted pavlova recipe as the 'Meringue Cake'. The illusion of some singular invention can be explained by distinguishing a second, associated level of "social construction", in which cooks, eaters and writers attach a name and myths to produce a widely-held concept that appears so deceptively distinct that it must have had a definite moment of creation.[23]

Matthew Evans, a restaurant critic for The Sydney Morning Herald, said that it was unlikely that a definitive answer about the dessert's origins would ever be found. "People have been doing meringue with cream for a long time, I don't think Australia or New Zealand were the first to think of doing that."[24]

In 2010 the Oxford English Dictionary noted that the first recorded recipe of pavlova was from 1927 in Davis Dainty Dishes, published by the Davis Gelatine Company in New Zealand. This was a multi-coloured jelly dish. Confusingly, the dictionary ambiguously listed the origin as "Austral. and N.Z".[21]

Preparation and consumption

Pavlova is made in a similar way to meringue. Egg whites (and sometimes salt) are beaten to a very stiff consistency, gradually adding caster sugar before folding in vinegar or lemon juice (or another edible acid), cornflour, and vanilla essence. The meringue mixture is placed on to baking paper and shaped to form a round cake around 20 cm (8 in) in diameter with a slightly recessed centre. The meringue is baked in a slow oven (120–150 °C; 250–300 °F) for 45–60 minutes, then left in the oven to cool and dry out, usually overnight.[25][26]

Pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout. It has been suggested the addition of cornflour is responsible for the marshmallow centre, although it has been debated that the cornflour is just another egg white stabiliser in addition to the acid.[27]

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries.[28] 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 and lose its crispness.[29] Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.

New Zealand pavlova is more likely to have kiwifruit. In Australia, pavlova often has passionfruit and sometimes pineapples. In Britain it is more likely to have strawberries. Older versions of pavlova would have walnuts.[2]

  •  
    A homemade pavlova prior to baking.
  •  
    A store-bought New Zealand pavlova decorated with wine gums, strawberries and cream. The soft marshmallow-like centre is visible.

In culture

 
An Australian Christmas dessert pavlova garnished with strawberries

Pavlova is popular on Christmas Day as a dessert usually served after being refrigerated due to Christmas being celebrated during the summer in the southern hemisphere.[3]

World's largest pavlova

Te Papa, New Zealand's national museum in Wellington, celebrated its first birthday in February 1999 with the creation of purportedly the world's largest pavlova, dubbed Pavzilla, which was cut by Prime Minister Jenny Shipley.[30] This record was broken by students at the Eastern Institute of Technology in Hawke's Bay, New Zealand, in March 2005. Their creation, Pavkong, stretched 64 metres long in comparison to Te Papa's 45-metre-long pavlova.[31] In August 2010, chef Aaron Campbell displayed a 50-square-metre rugby-themed pavlova, with the Bledisloe Cup in the centre, in the ChristChurch Cathedral in Christchurch, to raise money for the official charity of the All Blacks.[32] In May 2018 a Norwegian chef and 35 assistants produced an 85-square-metre pavlova.[33]

See also

References

  1. ^ Boylen, Jeremy (reporter) (20 August 2004). Pavlova George Negus Tonight, Australian Broadcasting Corporation.
  2. ^ a b c d e Saurine, Angela. "The Surprising Truth About Pavlova's Origins". BBC Travel. Retrieved 18 March 2024.
  3. ^ a b c d e f Leach, Helen (2008). The Pavlova Story: A Slice of New Zealand's Culinary History. Otago University Press. pp. 11–31. ISBN 978-1-877372-57-5.
  4. ^ Macquarie Dictionary, Fourth Edition (2005). Melbourne, The Macquarie Library Pty Ltd. ISBN 1-876429-14-3
  5. ^ Orsman, H.W. (ed.) (1979) Heinemann New Zealand dictionary. Auckland: Heinemann Educational Books (NZ)
  6. ^ Dictionary.com, "pavlova", in Dictionary.com Unabridged (v 1.1). Source location: Random House, Inc. http://dictionary.reference.com/browse/pavlova. Available: http://dictionary.reference.com. Accessed: 26 April 2009.
  7. ^ Wilson, John. "Pavlova rivalry". Te Ara: The Encyclopedia of New Zealand. Retrieved 7 May 2020.
  8. ^ "The Home. The Strawberry Season". The New Zealand Herald via Papers Past. 11 November 1911.
  9. ^ a b Symons, Michael (15 April 2010). "The confection of a nation the social invention and social construction of the Pavlova". Social Semiotics. 20 (2): 202. doi:10.1080/10350330903566004. S2CID 144496353. Retrieved 25 November 2019.
  10. ^ Leach, Helen (Spring 2010). "The Pavlova Wars: How a Creationist Model of Recipe Origins Led to an International Dispute". Gastronomica. 10 (2): 26. doi:10.1525/gfc.2010.10.2.24.
  11. ^ a b "Pavlova Doco".
  12. ^ Park, Nicky (3 December 2010). "Dictionary sides with NZ in pavlova debate". Sydney Morning Herald. Retrieved 26 November 2019.
  13. ^ "The Right Recipe. Some request cake recipes". The Evening Star via Papers Past. 10 November 1934. p. 24.
  14. ^ See, for example, M. Symons (1982) One continuous picnic: a history of eating in Australia. Adelaide: Duck Press.
  15. ^ "The Man Who Created The Pavlova". The Beverley Times. Vol. 69, no. 4. Western Australia. 14 February 1974. p. 4. Retrieved 18 September 2021 – via National Library of Australia.
  16. ^ "An Elaborate Cake". The Advocate, republished by Trove, National Library of Australia. 14 September 1935.
  17. ^ "These are... OUT of the BOX!". The Australian Women's Weekly. Australia: National Library of Australia. 10 July 1937. p. 39 Supplement: 16 Pages of Cookery. Retrieved 6 January 2011.
  18. ^ "Milne & Choyce". Auckland Star. via Papers Past. 5 September 1935. p. 21.
  19. ^ "Pavlova research reveals dessert's shock origins". Good Food. 10 October 2015. Retrieved 8 October 2019.
  20. ^ a b c Saurine, Angela. "The surprising truth about pavlova's origins". www.bbc.com. Retrieved 30 October 2023.
  21. ^ a b "Pavlova created in New Zealand not Australia, OED rules". BBC News. 2 December 2010. Retrieved 30 October 2023.
  22. ^ a b "IN THE PAPERS". The Argus. Melbourne: National Library of Australia. 17 November 1928. p. 5 Supplement: The Argus. Saturday Camera Supplement. Retrieved 8 October 2019.
  23. ^ "The confection of a nation: The social invention and social construction of the Pavlova". Academia.edu. 15 April 2010. Retrieved 8 October 2019.
  24. ^ "Antipodean palaver over pavlova". BBC News. 19 July 2005. Retrieved 17 July 2009.
  25. ^ . foodtolove.com.au. Archived from the original on 24 September 2017. Retrieved 18 May 2016.
  26. ^ . edmondscooking.co.nz. Archived from the original on 9 November 2021. Retrieved 23 March 2021.
  27. ^ "How to Make Perfect Pavlova and Meringues". Foodlovers.co.nz. Retrieved 11 July 2014.
  28. ^ . InMamasKitchen.com. Archived from the original on 5 December 2010. Retrieved 16 November 2010.
  29. ^ Lawson, Nigella (3 October 2014). "Refidgerated Chocolate Raspberry Pavlova". www.nigella.com. Retrieved 7 May 2020.
  30. ^ Armstrong, Dave (8 January 2018). "Sotheran's lasting national legacy". The Dominion Post. Retrieved 7 May 2020.
  31. ^ "Students make world's biggest Pavlova". The New Zealand Herald. 21 March 2005. Retrieved 7 May 2020.
  32. ^ "Charitable Kiwi chef whips up giant pavlova". NewZealand.com. Tourism New Zealand. 6 August 2010. Retrieved 16 November 2010.
  33. ^ "Norwegians smash Kiwi pavlova world record". The New Zealand Herald. 16 May 2018. Retrieved 3 July 2021.

Further reading

  • Leach, Helen M. (1997). "The Pavlova Cake: The Evolution of a National Dish". In Walker, Harlan (ed.). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Devon, England: Prospect Books. pp. 219–223. ISBN 0-907325-79-3.

External links

  • Joy of Baking Pavlova Recipe
  • Simply Recipes Pavlova Recipe

January 01, 1970
pavlova, dessert, this, article, possibly, contains, original, research, please, improve, verifying, claims, made, adding, inline, citations, statements, consisting, only, original, research, should, removed, october, 2023, learn, when, remove, this, message, . This article possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed October 2023 Learn how and when to remove this message Pavlova is a meringue based dessert Originating in either Australia or New Zealand in the early 20th century it was named after the Russian ballerina Anna Pavlova 1 2 Taking the form of a cake like circular block of baked meringue pavlova has a crisp crust and soft light inside The confection is usually topped with fruit and whipped cream 3 The name is commonly pronounced p ae v ˈ l oʊ v e pav LOH ve or in North America p ɑː v ˈ l oʊ v e pahv LOH ve and occasionally closer to the name of the dancer as ˈ p ɑː v l e v e PAHV le ve 4 5 6 PavlovaA pavlova garnished with whipped cream passionfruit and lemon sauce mint leaves kiwifruit strawberries blueberries raspberries and a boysenberry CourseDessertAssociated cuisineAustralia New ZealandMain ingredientsEgg whites caster sugarCookbook Pavlova Media Pavlova The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s 3 The nationality of its creator has been a source of argument between the two nations for many years 7 The dessert is an important part of the national cuisine of both Australia and New Zealand With its simple recipe it is frequently served during celebratory and holiday meals It is most identified with and consumed most frequently in the summer time including at Christmas time 3 Contents 1 Origin 2 Preparation and consumption 3 In culture 3 1 World s largest pavlova 4 See also 5 References 6 Further reading 7 External linksOriginA recipe for Strawberries Pavlova appeared in the New Zealand Herald on 11 November 1911 but this was a kind of ice block or sorbet 2 8 Annabelle Utrecht who wrote a book about the possible origins of pavlova believes that this is a reprint from England 2 A 1922 book Australian Home Cookery by Emily Futter contained a recipe for Meringue with Fruit Filling 9 This was the first known recipe for a food entirely resembling the modern pavlova though not yet known by that name 9 Another recipe for a dish bearing the name pavlova published in 1926 by the Davis Gelatine company in Sydney 10 11 However it was a multi layered jelly and not the meringue cream and fruit dessert known today 11 3 Helen Leach in her role as a culinary anthropologist at the University of Otago states that the first recipe from New Zealand was a recipe for pavlova cake in 1929 3 12 A recipe for pavlova cake was published in The Evening Star on 10 November 1934 13 It has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth Western Australia in 1935 14 15 In defence of his claim as inventor of the dish a relative of Sachse s wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly Leach replied they would not find evidence for that because it s just not showing up in the cookbooks until really the 1940s in Australia However a recipe for pavlova cake was published in The Advocate in 1935 16 and a 1937 issue of The Australian Women s Weekly contains a pavlova sweet cake recipe 17 A 1935 advertisement for a chromium ring used to prevent the dessert collapsing also indicates that the term pavlova cake had some currency in Auckland at that time 18 Other researchers have said that the origins of pavlova lie outside both Australia and New Zealand Research conducted by New Zealander Andrew Paul Wood and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to the Austro Hungarian Spanische windtorte It was later brought to the United States where German speaking immigrants introduced meringue whipped cream and fruit desserts called schaum torte foam cake and baiser torte American corn starch packages which included recipes for meringue were exported to New Zealand in the 1890s 19 2 Another story is that an unnamed New Zealand chef created Pavlova in 1926 in a Wellington hotel Food anthropologist Helen Leach of the University of Otago was unable to verify that this was true 20 She found at least 21 pavlova recipes in New Zealand cookbooks by 1940 the year the Australian recipes appeared She wrote the book The Pavlova Story 21 20 The first she found was a multlayered and layered jelly in 1926 In 1928 from Dunedin a walnut and coffee flavoured meringue recipe was created and became popular throughout New Zealand In 1929 a third recipe was published in the Dairy Famer s Annual Leach said that this third recipe was stolen falsely claimed by chefs cooks across the Tasman 20 An article in Melbourne s The Argus from 17 November 1928 claims an American ice cream was named after Anna Pavlova Dame Nellie Melba of course has found fame apart from her art in the famous sweet composed of peaches and cream while Mme Anna Pavlova lends her name to a popular variety of American ice cream 22 This article may suggest that pavlova has American origins However it s unclear how these words should be interpreted and whether that article is relevant Firstly the authors of that article offer no evidence for their claims or any depth of discussion of their claims Secondly given that pavlova is not an ice cream it is highly unclear as to whether the words American ice cream is referring to the modern pavlova dessert or something else entirely 22 Michael Symons an Australian then researching in New Zealand has declared that pavlova has no singular birthplace Rather published recipes reveal the complex process of social invention with practical experience circulating under a variety of names across both countries For example Australians beat New Zealanders to create an accepted pavlova recipe as the Meringue Cake The illusion of some singular invention can be explained by distinguishing a second associated level of social construction in which cooks eaters and writers attach a name and myths to produce a widely held concept that appears so deceptively distinct that it must have had a definite moment of creation 23 Matthew Evans a restaurant critic for The Sydney Morning Herald said that it was unlikely that a definitive answer about the dessert s origins would ever be found People have been doing meringue with cream for a long time I don t think Australia or New Zealand were the first to think of doing that 24 In 2010 the Oxford English Dictionary noted that the first recorded recipe of pavlova was from 1927 in Davis Dainty Dishes published by the Davis Gelatine Company in New Zealand This was a multi coloured jelly dish Confusingly the dictionary ambiguously listed the origin as Austral and N Z 21 Preparation and consumptionPavlova is made in a similar way to meringue Egg whites and sometimes salt are beaten to a very stiff consistency gradually adding caster sugar before folding in vinegar or lemon juice or another edible acid cornflour and vanilla essence The meringue mixture is placed on to baking paper and shaped to form a round cake around 20 cm 8 in in diameter with a slightly recessed centre The meringue is baked in a slow oven 120 150 C 250 300 F for 45 60 minutes then left in the oven to cool and dry out usually overnight 25 26 Pavlova has a crisp and crunchy outer shell and a soft moist marshmallow like centre in contrast to meringue which is usually solid throughout It has been suggested the addition of cornflour is responsible for the marshmallow centre although it has been debated that the cornflour is just another egg white stabiliser in addition to the acid 27 Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit passionfruit and strawberries 28 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 and lose its crispness 29 Undecorated pavlova can be left overnight in the oven or for several days in an airtight container to be decorated when ready New Zealand pavlova is more likely to have kiwifruit In Australia pavlova often has passionfruit and sometimes pineapples In Britain it is more likely to have strawberries Older versions of pavlova would have walnuts 2 nbsp A homemade pavlova prior to baking nbsp A store bought New Zealand pavlova decorated with wine gums strawberries and cream The soft marshmallow like centre is visible In culture nbsp An Australian Christmas dessert pavlova garnished with strawberries Pavlova is popular on Christmas Day as a dessert usually served after being refrigerated due to Christmas being celebrated during the summer in the southern hemisphere 3 World s largest pavlova Te Papa New Zealand s national museum in Wellington celebrated its first birthday in February 1999 with the creation of purportedly the world s largest pavlova dubbed Pavzilla which was cut by Prime Minister Jenny Shipley 30 This record was broken by students at the Eastern Institute of Technology in Hawke s Bay New Zealand in March 2005 Their creation Pavkong stretched 64 metres long in comparison to Te Papa s 45 metre long pavlova 31 In August 2010 chef Aaron Campbell displayed a 50 square metre rugby themed pavlova with the Bledisloe Cup in the centre in the ChristChurch Cathedral in Christchurch to raise money for the official charity of the All Blacks 32 In May 2018 a Norwegian chef and 35 assistants produced an 85 square metre pavlova 33 See also nbsp Food portal Brazo de Mercedes Christmas in Australia and Christmas in New Zealand Eton mess List of strawberry dishesReferences Boylen Jeremy reporter 20 August 2004 Pavlova George Negus Tonight Australian Broadcasting Corporation Archived a b c d e Saurine Angela The Surprising Truth About Pavlova s Origins BBC Travel Retrieved 18 March 2024 a b c d e f Leach Helen 2008 The Pavlova Story A Slice of New Zealand s Culinary History Otago University Press pp 11 31 ISBN 978 1 877372 57 5 Macquarie Dictionary Fourth Edition 2005 Melbourne The Macquarie Library Pty Ltd ISBN 1 876429 14 3 Orsman H W ed 1979 Heinemann New Zealand dictionary Auckland Heinemann Educational Books NZ Dictionary com pavlova in Dictionary com Unabridged v 1 1 Source location Random House Inc http dictionary reference com browse pavlova Available http dictionary reference com Accessed 26 April 2009 Wilson John Pavlova rivalry Te Ara The Encyclopedia of New Zealand Retrieved 7 May 2020 The Home The Strawberry Season The New Zealand Herald via Papers Past 11 November 1911 a b Symons Michael 15 April 2010 The confection of a nation the social invention and social construction of the Pavlova Social Semiotics 20 2 202 doi 10 1080 10350330903566004 S2CID 144496353 Retrieved 25 November 2019 Leach Helen Spring 2010 The Pavlova Wars How a Creationist Model of Recipe Origins Led to an International Dispute Gastronomica 10 2 26 doi 10 1525 gfc 2010 10 2 24 a b Pavlova Doco Park Nicky 3 December 2010 Dictionary sides with NZ in pavlova debate Sydney Morning Herald Retrieved 26 November 2019 The Right Recipe Some request cake recipes The Evening Star via Papers Past 10 November 1934 p 24 See for example M Symons 1982 One continuous picnic a history of eating in Australia Adelaide Duck Press The Man Who Created The Pavlova The Beverley Times Vol 69 no 4 Western Australia 14 February 1974 p 4 Retrieved 18 September 2021 via National Library of Australia An Elaborate Cake The Advocate republished by Trove National Library of Australia 14 September 1935 These are OUT of the BOX The Australian Women s Weekly Australia National Library of Australia 10 July 1937 p 39 Supplement 16 Pages of Cookery Retrieved 6 January 2011 Milne amp Choyce Auckland Star via Papers Past 5 September 1935 p 21 Pavlova research reveals dessert s shock origins Good Food 10 October 2015 Retrieved 8 October 2019 a b c Saurine Angela The surprising truth about pavlova s origins www bbc com Retrieved 30 October 2023 a b Pavlova created in New Zealand not Australia OED rules BBC News 2 December 2010 Retrieved 30 October 2023 a b IN THE PAPERS The Argus Melbourne National Library of Australia 17 November 1928 p 5 Supplement The Argus Saturday Camera Supplement Retrieved 8 October 2019 The confection of a nation The social invention and social construction of the Pavlova Academia edu 15 April 2010 Retrieved 8 October 2019 Antipodean palaver over pavlova BBC News 19 July 2005 Retrieved 17 July 2009 Traditional Pavlova Recipe foodtolove com au Archived from the original on 24 September 2017 Retrieved 18 May 2016 Pavlova edmondscooking co nz Archived from the original on 9 November 2021 Retrieved 23 March 2021 How to Make Perfect Pavlova and Meringues Foodlovers co nz Retrieved 11 July 2014 Contains Pavlova Toppings InMamasKitchen com Archived from the original on 5 December 2010 Retrieved 16 November 2010 Lawson Nigella 3 October 2014 Refidgerated Chocolate Raspberry Pavlova www nigella com Retrieved 7 May 2020 Armstrong Dave 8 January 2018 Sotheran s lasting national legacy The Dominion Post Retrieved 7 May 2020 Students make world s biggest Pavlova The New Zealand Herald 21 March 2005 Retrieved 7 May 2020 Charitable Kiwi chef whips up giant pavlova NewZealand com Tourism New Zealand 6 August 2010 Retrieved 16 November 2010 Norwegians smash Kiwi pavlova world record The New Zealand Herald 16 May 2018 Retrieved 3 July 2021 Further readingLeach Helen M 1997 The Pavlova Cake The Evolution of a National Dish In Walker Harlan ed Food on the Move Proceedings of the Oxford Symposium on Food and Cookery 1996 Devon England Prospect Books pp 219 223 ISBN 0 907325 79 3 External linksCowells Pavlova Recipe Joy of Baking Pavlova Recipe Simply Recipes Pavlova Recipe Pavlova history Retrieved from https en wikipedia org w index php title Pavlova dessert amp oldid 1222049412, wikipedia, wiki, book, books, library,

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