This video recipe shows how to make the famous Pavlova, a crispy on the outside, soft and gooey on the inside baked meringue, topped with whipped cream and fruit.It is named after Russian ballet dancer, Anna Pavlova (pictured below), who, back in the day, must have really done a sick "fouetté en tournant," as well as been able to pop an "arabesque penchée" like nobody's business. Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.
Why this touring Russian dancer inspired, what is basically a large, crispy marshmallow, isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason people from New Zealand and Australia hate each other. This is a strange dessert, but a fun one to make and eat. It's also fat-free! That is, until you pile on the whipped cream, but at least it starts off as fat-free. So, throw on some tights, go en pointe, and give this recipe a spin. Enjoy!Click here for ingredients and transcript
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