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Pavlova, a Point of Contention

August 7, 2017 by hannahabaffy No Comments
pavlova, covered in fresh fruit sitting on top of a blue napkin

In the 1920’s Anna Pavlova the Russian prima ballerina was the first ballerina to tour around the world. Like many beautiful and talented women, disaster traveled in her wake. In fact, her world tour was the catalyst behind an argument between Australia and New Zealand that has lasted for almost a century.

In an attempt to honor the ballerina during her tour throughout the southern hemisphere a dessert was created, a cake that was intended to be as beautiful as the ballerina herself. Made entirely of an egg white meringue topped with chantilly cream and seasonal fruits it was white, graceful and feather-light. The dish was a huge success. In fact, it was so successful that both Australia and New Zealand claimed the rights to inventing it.

New Zealand dates its first Pavlova back to 1926 when a chef working at a hotel in Wellington created it during her tour through the country. Said to have based it off the tutu she was wearing the night he saw her, he mimicked the shape of her skirt with the meringue and the green roses adorning it were represented through slices of kiwi. The first written documentation of a Pavlova doesn’t come until a year later, however, and is nothing like the meringue we know today. A little book called Davis Dainty Dishes featured a “Pavlova” that was a sort of molded Jello. I guess they figure the name alone was a foot in the door.

Australia comes in almost a decade later, in 1935, with Chef Herbert Sachse who worked at the Hotel Esplanade, in Perth. Naming his creation after the ballerina when one diner declared it to be “as light as Pavlova”.

Upon closer examination, however, neither of these extremely competitive postcolonial members of the British Commonwealth is correct in the origin of the first true Pavlova.

It would seem that the Pavlova began life in Germany under the name of the Spanische Windtorte. Then, brought to the United States by German immigrants, it gained popularity among America’s housewives with the advent of the Dover hand cranked egg beater in the 1800s where it evolved into its final form.

The recipe finally made its way to the southern hemisphere on the back of a cornstarch box. Sorry New Zealand and Australia, I guess that sort of takes the shine off things.

Despite the true origin of the dessert, Australia and New Zealand have formed an almost violent attachment to the dish and have so thoroughly absorbed it into their countries’ personal identities that by sheer force of will it remains in their possession to this day.

Pavlova, covered in fresh fruits, pictured from above.

The recipe for a Pavlova is surprisingly easy and is a great way to use up leftover egg whites. However, it does take a bit of patience, also known as “Forgotten Pudding” this cake is meant to sit in a turned off oven all night. Hence the “forgotten” aspect of the dish.

Ingredients

5 oz egg whites (4-5 eggs, cold)

1 cup caster sugar

1 tbsp cornflour / cornstarch, sifted

1 tsp white vinegar

Cream

1 1/2 cups heavy cream

1/4 cup confectioner’s sugar

1 tsp vanilla extract

Topping

Fruit of choice. I used: raspberries, blueberries, strawberries, and cherries.

Instructions

-Pavlova can be temperamental so taking the precautions listed when making one is advised.

Egg whites attain the most volume if they are allowed to come to room temperature before they’re whipped. However, separating eggs is easiest when they are still cold. Separating your eggs when you first take them out of the refrigerator and allowing them to come to room temperature is probably the best method and the one I employed for this particular dish.

–Eggs can differ drastically in size so the best way to ensure your Pav works is to measure the egg whites by weight.

Preheat your oven to 340F. Place the tepid egg whites in a standing mixer, or a large high sided bowl if using a hand mixer. Egg whites will not whip in the presence of any fat so to hedge your bets wash and thoroughly dry your bowl and whisk attachment prior to whipping egg whites.

-If I have a lemon on hand I will take the extra precaution of rubbing a cut half over the whisk and interior of the bowl.

Beat on med-high until soft peaks form, then begin adding in your sugar, a tablespoon at a time. After the sugar is incorporated continue to beat until the egg whites become thick and glossy. If unsure, rub a bit of the meringue between your fingers, there should be no remaining grit from the sugar.

Add the stabilizing cornflour and vinegar, and stir until just incorporated.

A hand holding a wire whisk, covered in meringue.

On a square of Parchment Paper trace the circle of a cake pan as your template. Dab a bit of the meringue on a baking sheet to fix the parchment in place. This ensures that the paper doesn’t fly up in the oven and stick to your Pavlova.

Working with a gentle touch, place half the meringue in the middle of your template and coax it into a circle. Add the remaining meringue carefully building up its height. More stability is supposed to be gained by making it into a domed shape, but I prefer the look of a flat topped straight sided Pavlova.

pavlova, filled with whipped cream

Carefully place in your warmed oven and gently shut the door turning down the temperature to 210F.

–The initial high temperatures help to form the crust and stabilize meringues.

Bake for 1 ½ hours. When the Pavlova is done baking leave the oven door closed and simply turn off the heat. Leaving it in the oven to cool overnight.

Transfer to your serving platter of choice and top with your sweetened whipped cream and fruit.

-If making ahead the Meringue can be stored in an airtight container at room temperature. Putting it in the refrigerator causes the meringue to lose its crisp qualities and condensation tends to form. Hold off on assembly until just before serving.

fresh fruit pavlova, pictured with a large piece cut out of it, fruit spilling down the center and onto the table

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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milkandhoneythebakery

"By their desserts will I judge them."
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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

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The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
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"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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