(CNN) — “Use room-temperature eggs.”
“Don’t pour in the sugar too fast.”
“Leave it in the oven to let it cool; cold air could collapse it!”
There are only three parts to the Pavlova: the meringue, the cream and the toppings, which are usually fresh summer fruits.
“It’s like a working-class dessert… a really simple home dessert. It’s what we eat every Christmas,” the grinning chef explains.
Pavlova is usually topped with summer fruits.
But is it really from Down Under?
Ballerina Anna Pavlova (1885 – 1931) in costume for the ballet, “Rondino,” 1910.
Hulton Archive/Getty Images
Enjoy a modern take on the traditional New Orleans dessert, courtesy of Louisiana-native Summer Bailey, pastry chef at Andrew Carmellini’s New York City restaurant, The Dutch.
After nearly two years of scouring through tens of thousands of cookbooks and newspapers, the bragging rights, they determined, belong to the United States and Great Britain.
“The recipe appropriated as Pavlova is, in fact, much older,” they write.
“We have found more than 150 Pavlova-like meringue cakes in existence between 1901-1926, with most recipes originating in the USA.”
Most significantly, write the Aussie and Kiwi duo, the world’s oldest published recipe using the name Pavlova was found in New Zealand, but it was a berry and raspberry glacé.
It dates to 1911, 15 years before the ballerina graced the southern hemisphere.
But no matter where the contested confection really originates, as our pastry chef Thé says, “Baking is just about making people happy.”
Now there’s something we can all agree on.
News credit : Cnn