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Pavlova is a classic meringue dessert created for and named after the Russian dancer Anna Pavlova during or after a visit to New Zealand and Australia in the 1920s. Both countries have had a long-standing debate as to where the dessert actually originated. Wherever its origin, it remains a popular dessert in both countries, where it is fondly known as “pav.”
Making meringues from scratch takes a bit more time, but many grocery stores carry meringue shells and nests which makes this light, refreshing dessert very easy and quick to make. Chill for 30 minutes to an hour before dinner and serve immediately after assembling to prevent the melt-in-your-mouth meringues from getting soft.
Some versions of this recipe crumble the meringue into the cream mixture.
Serves 4
250 g (1/2 lb) fresh assorted berries, blueberries, raspberries, strawberries and blackberries
15 ml (1 tbsp) fine berry sugar
175 ml (3/4 cup) whipping cream
5 ml (1 tsp) confectioners’ sugar, plus extra for dusting
1 ml (1/4 tsp) pure vanilla extract
250 ml (1 cup) plain thick yogurt
4 meringue clouds, sliced in half
Cut strawberries to the same size as the other berries. Place berries in a bowl and add berry sugar, macerating a few berries.
Whip the cream with confectioners’ sugar and vanilla until firm peaks form. Gently fold in the yogurt and carefully add the berries. Chill until ready to serve.
Place the bottom half of meringues in four dessert dishes and spoon the berry mixture on top, dividing it between each half. Place the top of the meringue on the berry mixture and dust with confectioners’ sugar.
