PAVLOVA

Pavlova is a meringue dessert named after the Russian ballet

dancer nna Pvlova Unlike the dancer, whose name was
ronounced, the dessert!s name is ronounced "t is referred to
collo#uiall$ as %av%& 'he dessert is cris$ on the outside but
light and fluff$ inside&
(istoricall$, the name describes the avlova as understood
toda$, a fluff$ meringue dessert, but reviousl$ also described
a four)la$ered *ell$ cake, and a coffee flavoured meringue&
'he dessert is believed to have been created to honour the
dancer during or after one of her tours to Australia and +ew
,ealand& 'he e-act location of its first creation and the
nationalit$ of its creator has been a source of argument
between the two nations for man$ $ears, however research into
the matter indicates +ew ,ealand as the source of toda$!s
avlova&
'he dessert is a oular dish and an imortant art of the
national cuisine of both countries, and is fre#uentl$ eaten
during celebrator$ or holida$ meals such as .hristmas dinner&
History
No one knows who first created the Pavlova. But the name, and Pavlova recipes,
first began appearing soon after Russian prima ballerina, Anna Pavlova, toured the
country in !"#. $he dessert was obviously created in her honour. $he first known
published recipe was in %. &utter !"# Home 'ookery for New (ealand.
By the early !)*+s Pavlova recipes were appearing regularly in New (ealand recipe
books
According to ,olume --- .published in !/"0 of the supplement to the 12ford %nglish
3ictionary to the first published reference to a 4Pavlova4 was contained in 43avis
3ainty 3ishes4 .si2th edition0 published in !"5 by 3avis 6elatine New (ealand 7td.
.8trangely, yet perhaps typically, the Australians claim they created the Pavlova in
!)90.
8ince that time the art of making golden high:rise Pavlovas has been a source of
pride for New (ealand housewives. But it has also been a source of frustration for
those whose Pavlovas invariably come out flat and dismal looking; Rumours abound
about the 4secrets4 of successful Pavlova making.
-t was nearly fifty years after Pavlovas were created that a commercial
manufacturer succeeded in providing them nationally. 'owells 6enuine Pavlovas
are now available from all leading supermarkets. <uch to the relief of many cooks
and self:caterers; 'owells Pavlovas duplicate the traditional high:rise product
developed and perfected by New (ealand+s housewives.
$oday there are four 'owells 6enuine Pavlova kitchens operating in New (ealand.
$he products of these kitchens have e2tended beyond the traditional to include a
range of flavours and si=es to provide for the ever:e2tending market. $his will insure
their place in the New (ealand home and catering industry for many years to come.
Recipe
Our Pavlovas are created fresh daily and contain the finest ingredients.
Naturally we cant tell you our recipe. However we can tell you a perfect
high-rise Pavlova can be created every time with just the right balance of:
resh egg whites
Pure !ane "ugar
#inegar
lavouring substance
$mulsifier %&&'(
"ome )secrets) to successful Pavlova ma*ing+
- $nsure implements are scrupulously clean.
- Never use a copper bowl to beat the eggs.
- $gg whites should be whipped at appro,imately room temperature.
- $nsure that no yol* gets into the egg white.
-his is a typical recipe for a )homemade) Pavlova
. egg whites
/ teaspoon vanilla
essence
0 teaspoon
salt
/ teaspoon vinegar
/ cup castor
sugar
1 teaspoons cornflour
%cornstarch(
Preheat the oven to /234!%5as 6ar* 1(.
7eat egg whites and salt in a bowl until soft pea*s form. 5radually add the
castor sugar while beating. !ontinue until stiff pea*s form. 7eat in the
remaining ingredients8 vanilla essence8 vinegar and cornflour. -urn
mi,ture out onto a ba*ing paper covered tray. "hape into a circle
appro,imately 1& cm %' in( in diameter.
Reduce oven temperature to /.34!. 7a*e for /2 minutes8 then further
reduce the oven temperature to /134! and ba*e for / 0 hours. !ool
completely in the oven. -op with whipped cream and your choice of fresh
fruit.
$njoy and 5ood 9uc*+

"erving suggestions
Pavlovas are usually dressed with fresh whipped cream and selected
fruits8 nuts. -he options seem endless8 and provide a real opportunity for
hosts to e,press themselves creatively.
:iwifruit and strawberries are traditional favourites. 7ut pineapple8 paw
paw8 passion fruit8 peaches8 banana8 coconut8 raspberries and grapes are
also common in a variety of combinations. -hese are often combined with
nuts such as ha;elnut8 almonds and walnuts. "ome people also li*e to add
chocolate hail or chocolate sauce.
Pavlovas are very versatile. <ress them however you prefer. 5et
creative+ -o help you get started8 or for a little something different our
staff have collected some of their favourite serving ideas.
-ry these out: -
Cut pavlova in half. Remove top half and cream the bottom. Replace the
top and cream also. Drizzle the top with melted chocolate. This works
really well with a hazelnut pavlova.
For that extra some thing special add a small amount of cocoa powder to
the cream prior to whipping.
Fold chocolate shavings to the cream on a cappuccino pavlova.
Crush brandy snap pieces and fold gently into the whipped cream ust
prior to serving. !f added too early the brandy snap pieces will dissolve.
!f you like a tropical flavour try drizzling passionfruit sauce over the
whipped cream and serving with fresh melon" grapes and pineapple.
#dding some pineapple leaves as a garnish will give that finishing touch.
Nutritional =nformation
!owells Pavlovas are /33> fat free8 unless pre-coated with
nuts.
-he following nutritional information appears on the large
Pavlovas:
? Per 12g "erving ? Per /33g "erving
$nergy &@@*j %AB!als( /.@.*j %&23!als(
Protein /.2g @.3g
-otal at 3.3g 3.3g
"aturated at 3.3g 3.3g
-otal !arbohydrate 1/..g A2.@g
"ugars 1/..g A2.@g
"odium 1mg Amg
"erving si;e: 12g. "ervings per Pavlova: appro, /1-/.. ?
Cverage Duantity
Cll Pavlovas contain white vinegar. -he CNEC regulations
therefore classify Pavlovas as a gluten free product.
$avlova is %ew &ealand's national dessert.
or nearly eighty years it has topped off the traditional fare
of gravy-coated roast lamb8 fresh peas8 *umara and roast
potato. =t has also been a staple of wedding brea*fasts8
family gatherings8 and all *inds of social functions.
Pavlova is li*e a meringue ca*e8 but with a light soft centre
and crisp golden crust that literally melt in the mouth.
-opped off with fresh whipped cream and selected fruits.
or many years !owells 5enuine Pavlova franchises have
been ma*ing great Pavlovas to the recipe Ron and Cudrey
!owell initially developed.
T() C*+),,- R#%.)
!owells Pavlovas are available in a variety of si;es and
pac*ages.
-he most common are:
@ Pac* %si, single portions(
"tandard small %1/2g( @-A servings
"tandard 9arge %.&3g( /1-/. servings
Duarter Ccre catering &2-.3 servings
#anilla is the traditional flavour8 but other flavours and
colours are also available including ha;elnut and strawberry.

!owells 5enuine Pavlovas are available from all good New
Eealand supermar*ets.

"helf-9ife and "torage
=n accordance with the CNEC ood Regulations all !owells
Pavlovas carry a best before date. -he !owells ba*ing
process results in a microbiologically safe product8 so that
even if consumed after the best-before date8 it is not harmful.
-he traditional bo,ed Pavlovas will *eep for seven days in a
cool dry place. <omed Pavlovas8 including si,-pac*s *eep for
two months.
-hese periods can be e,tended for up to si, months by
storing in a free;er. ro;en Pavlovas do not reFuire thawing
and need only ten minutes to reach room temperature.
!reamed Pavlovas should be stored in a refrigerator for no
more than a day or two. -hey can be pre-dressed and
refrigerated over-night. 9eft-overs %if any( can also be
refrigerated for the ne,t day.
<ont forget an uncreamed Pavlova should never be stored
in the refrigerator.