Hello everybody. The pavlova is a well known cake all over the world. Especially in New Zealand and also Australia it is very common. While both countries claim to have it invented, it might be somehow a national Cake. If you ask me, it does not matter, thus all I care about is taste, simplicity and a nice appearance. In 2004 I got involved with the pavlova the first time while spending a year in both countries. To be honest with you, I did not imagine it to be any good but you know…Here I am now, writing a post about it.
The Pavlova is named after the Russian ballerina Anna Pawlowa and both, look and mouth feeling are modeled on her tutu. It is not only light and white, its appearance is also so fragile. The key character is a crispy shell with a soft heart. Afterwards the pavlova is filled with cream and berries or passionfruit. Of course one can find all kinds of shapes, sizes and fillings but when it comes down to that, it is like art: just a matter of taste. Here is mine…
July in Berlin is berry season, so guess what I chose to accompany? Here I went rather classic, while still a little different because of the salty note. The slightly salted cream adds a rather exciting flavor to the pavlova and you know: where is sweetness, there must be salt. Of course it is the same the other way around. My personal favorite are small individual portions, because first of all they are easier to eat. Second you can make exactly the amount of portions desired, therefore third, you would not have all at once. These tiny cakes are just to delicious but are not a lightweight on calories. See it as a treat and do not worry about it.
Create your own pavlova and taste the summer!