Australia and New Zealand have been arguing about who invented it since the 1930s. Neither country is going to stop. The pavlova — crisp meringue, whipped cream, passionfruit — is extraordinary regardless.
About Pavlova
Australia's great dessert argument (New Zealand also claims it) — a marshmallow-centred meringue shell with a crisp exterior, piled with whipped cream and fresh passionfruit, kiwi, mango and strawberry; a Christmas table centrepiece; the name honours ballerina Anna Pavlova's 1926 tour of both countries.
New Zealand also claims it. The debate over who invented the pavlova — a crisp meringue shell with a soft marshmallow interior, piled with whipped cream and fruit — has been running since food historians first noticed that recipes for 'pavlova' appeared in both countries in the 1930s. New Zealand found an older recipe. Australia questioned the methodology. The argument continues. The pavlova itself is not disputing anything.
The Australian pavlova is built for abundance: a large oval meringue base, generously piled with freshly whipped cream and then layered with passionfruit (the syrup pooling into the cream), kiwifruit slices, strawberries and mango. It is a Christmas table centrepiece in a country where Christmas falls in summer, and the combination of cool fruit, cloud-soft cream and sweet-crisp meringue is specifically designed for a 35°C December afternoon.
