Pavlova
Pavlova is an Australian dessert named for the Russian ballerina Anna Pavlova, Consists of a crisp meringue shell filled with whipped cream and fresh fruit, usually passion fruit, kiwi fruit, and pineapple.
History of Pavlova
The pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu. Australians, on the other hand, believe the pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.”
Anna Pavlova was a superstar of her day, adored and admired all over the world. As a result, a lot of chefs named their dishes after her. In France, there were frogs' legs à la Pavlova; in America, Pavlova ice cream.
And even on the other side of the world, the first published “pavlova” recipe had nothing to do with meringue. According to the Oxford English Dictionary, this first mention of a dessert called pavlova appeared in a 1927 cookbook called Davis Dainty Dishes, put out in New Zealand by the Davis Gelatine company. But that recipe is for a multi-layered jelly, so it does little to settle the debate. New Zealanders, however, claim any pavlova recipe is proof enough that they invented pavlova, and that recipes for the meringue pavlova appeared on their little island soon after. Australians counter that: Even if New Zealanders get credit for the name, an Aussie chef is responsible for inventing the true pavlova we know today, they say.
Sources
@ https://food52.com/blog/16810-the-dessert-australians-and-new-zealanders-are-squabbling-over
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye.G.Ingram, Sarah.R.Labnsky
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