Pavlovas are definitely one of my favorites desserts, I just love that sensation of crunchy meringue and that it also melts in your mouth. What I really don’t like are chewy meringues, but I assure you, with this recipe you are going to achieve that perfect texture that we all love or should start to love.
I have always baked the big version of a pavlova, but to be honest, it is not an easy dessert to cut, it leaves a mess in the table and everything gets full of meringue (although that is not so bad) So this time I decided to do an individual version of it because we had some friends invited for dinner.
Everyone loved the dessert, we even have a friend from Australia and another one from New Zeland for dinner and they started a discussion, each of them said that pavlova was from their own country. The thing got ugly… but everything ended when we started to eat, we just forgot about everything and enjoyed it. I promise you everyone will enjoy this recipe and you can also modify it and change the fruits for any you like.
Now getting back to the history of the dessert, I read that the name comes from the Russian ballerina Anna Pavlova that visited Australia and New Zeland in the XX century and that one of this countries created this dessert for her. We will probably never know the whole story, but I thank them because it is amazing.
