Like many people, I was under the assumption that Pavlova, the classic meringue and fruit dessert named for the ballerina Anna Pavlova, was of Australian origin. The Australians certainly claim it to be so. But a few years ago, New Zealand Prime Minister John Key made a startling counter-claim: the Pavlova, he said, was actually created in New Zealand. In fact, he urged Australia to acknowledge the dessert’s New Zealand provenance. Recent evidence seems to back up his assertion. Australians believed that the dessert was created in 1935 by a chef named Bert Sachse, at Perth’s Esplanade Hotel, in honor of Pavlova, who had visited the country in 1926 and 1929. But an academic at New Zealand’s Otago University has unearthed a recipe for Pavlova in a 1933 Mothers’ Union cookbook, and another recipe from a 1929 issue of a country magazine. And it is true that Anna Pavlova traveled to New Zealand on both her visits. I have to give it to the Kiwis on this one. Kind of sad, though. Imagine if historians discovered that apple pie was actually invented by Mexicans? Regardless of its beginning, Pavlova is a fresh, delicious dessert that combines crunchy meringue with billowy cream and succulent fruit. Not only can it be partially made ahead of time, it actually requires it – the meringue bases should sit in the oven for 6 hours after baking. The mint syrup can also be made a day before. Whip the cream up to 3 hours before serving and assemble the Pavlovas à la minute. Feel free to use any in-season fruit you like to top off your own Pavlova.
