Conference turris::cooks

    wasn't that one of the Russian Ice Dancers?  Or was it a tennis player?
    
    ed

    It is actually a dessert dish in New Zealand and Australia which we
    believe was named after a ballerina by the same name. We would like to
    know whether it is a dish exclusive to "down under", and if so from which
    of these two country's did it orginate.
    
    We expect this question to appeal to some local patriotism!
                                                                  
    Steve.

	What a coincidence this is!  We gave a birthday dinner party
	for a friend of mine from NZ on Saturday and were discussing
	pavlova at some length.  She was showing us a dish she has
	for it.  Another of my friends had had pavlova in Ireland, and
	was considering making it for the party, but didn't end up
	doing so.  Anyways, my NZ friend does not know from which country
	it originates, and in fact, suggested that trying to determine
	that could possibly start some sort of a war.  8^)

	I have forwarded the question off to the woman who had it in
	Ireland, as she quite fancies researching such things.  

	By the way, it is indeed named in honor of Anna Pavlova.

	Diane

    
    	And what is this dessert dish like?
    
    	-Erik
    

    
>>    	And what is this dessert dish like?

	Sorry - I should really have called it a plate, not a dish.
	It's very flat and rather large in diameter.  I don't know that
	it's specifically made for pavlova.  In fact, I rather doubt it,
	but she had purchased it with that specific use in mind while
	she was in NZ, because it's not that easy to find such flat
	plates over here in the States.

    I've had Pavalova in Australia, at a friends house, if I remember
    correctly it is similar, but not identical to a Baked Alaska.
    
    Regards,
    Jim

    If Erik didn't mean:  What's the dessert itself like?, I do!  What's
    the "dish" (not the plate - the ingredients) like?  I remember hearing
    about Pavlova from a Swiss chef I worked for, and we might have served
    it once or twice as the dessert of the day, but I don't recall much
    about it other than the name (since I love ballet).  Can you help with
    that part?
    
    
    Susan

    Notes collision, Jim.  Thanks!  I vaguely remembered that there was a 
    light, airy something in it like merangue or whipped cream, but that
    was it!  --S

    
     Pavalova is an Aussie dessert that is a meringue that is baked in a 
    round form like a springform pan and topped with whipped cream and 
    fresh fruit. It can also be baked free form and then topped. The 
    story goes that it was first made fro the ballerina Pavalova by 
    some famousAussie chef or at least that's what my historical Aussie 
    cookbook says.
    
    -mike
    

	Her name was Pavlova, not Pavalova, and the dessert is pavlova,
	with a small "p".

    
    
    Rep .10 Di
    
    
    >>>Her name was Pavlova, not Pavalova, and the dessert is pavlova,
            with a small "p".
    
    
     PICKY, PICKY, PICKY!!!!  ;-)
    
    
    -mike
    

We in the antipodes have resorted to calling it "a pav"   :^p

It's very similar to a bombe Alaska, but without the special effects.

Meringue base, fresh cream, and fresh or preserved fruit is the tradition.
I've also seen them done with the fruit substituted with jelly chrystals, 
"sprinkles" etc.
The meringue should be tinged beige on the crust, and soft in the centre,  
It's an ultra-sweet gooey mess (and very nice, too)


Chele    

    Thanks to all for their replies - still not resolved whether it is a
    New Zealand or an Australian dish - suppose we'll just have to
    resign ourselves to the fact that it's Australasian (i.e. both New
    Zealand and Australia).                    
    
    Regards to all,
    
    Steve.

    
    	Yes I wanted to know the ingredients of the dessert. It didn't even
    	occur to me that your 'dish' could be a 'plate'. :-)
    
    	Both sound nice. Perhaps on a rainy day I'll try making one (the
    	dessert that is). Thanks...	
    
    	-Erik

        >>               -< sounds similar to a pie plate >-

	A pie plate?  You mean that you cook a pie in?  If that's
	what you mean, it's not similar.  It has no sides.
  

I've corrected the spelling on the note title, for the benefit of 
those using DIR/TITLE.

--PSW, COOKS moderator

My sister always uses a pizza dish to bake the pavlova base on.
Mind you, this would make enough pavlova for about 12.  The most
important ingredient is Kiwi Fruit on top - tastes of nothing, but 
looks great!  ANd the fresh whipped cream should be slightly sweetened
with a dash of Scotch (allows the cream to be whipped just that little
bit further without it turning).

Mike.

    Where is the recipe???????