I learned to Make a Meringue Pavlova a few years ago on a trip to Australia. Youu see few years ago… well… when I was in college… (so kids, the wheel had been invented, and there were computers, but not on my desk)… I had a chance to spend the month of December in Australia. It was a fantastic trip… starting in Sydney, and then Newcastle, where I stayed with friends. Together we drove up the east coast of Australia to Surfer’s Paradise ,Brisbane, Rockhampton, and then a day boat out to Coral Island in the Barrier Reef. We returned to Sydney via the interior.
I saw so many amazing things! But I also ate some amazing food. One dish I brought back with me? Pavlova.
Pavlova is a meringue based, whipped cream filled, fruit topped, delightful concoction. Easy to make, and delicious to eat. It’s light, airy, sweet, and fruity….perfect for summer.
If you can’t get all the way to Australia… make yourself a Pavlova…close your eyes… and let the flavors melt across your tongue.
You’re almost there.
Quick Look at Contents
Where did the name Pavlova come from?
Pavlova is a dessert with a meringue base that was named for the great Russian ballerina, Anna Pavlova.
Both the Australians and the New Zealanders feel that they invented it.
I don’t have a dog in that fight…. I just like to eat the dessert.
(she does look like she’s tucked into some fluffy meringue, doesn’t she?)
Make a Meringue Pavlova
Tools You Should Have for Making a Meringue Pavlova
Serve Your Meringue Pavlova on a Beautiful Serving Plate
Step By Step Instructions To Make a Meringue Pavlova with Photos
Trace Your Circles
Flip the Paper
Whip up the Meringue
Spread Meringue Inside the Circles
Pipe an Edge on the Meringue Circles
Put the Bottom Layer on a Plate… fill with Whipped Cream
Fill with Diced Fruit
If You are going for a second level… add it now
Drizzle with Kiwi or Passion Fruit Sauce if Desired