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Individual pavlovas made with chocolate and bananas. Apparently both Australia and New Zealand have made claims to the creation of the pavlova, but it would seem that New Zealand has the stronger claim. Recipes for a fruit-filled meringue started to appear in New Zealand in 1926, around the same time that the ballerina Anna Pavlova was stirring popular imagination, and somehow this dish came to bear her name. Then in 1935, Bert Sachse, a chef at the Esplanade Hotel in Perth, laid claims to the creation of this now classic dessert, after Anna Pavlova had stayed at the hotel! The unlikely connection with Anna Pavlova is the common thread in these two stories, and if they are to be believed, it would seem that this popular dessert has its earliest origins in New Zealand, though in Australia it is generally regarded as an Australian dessert! I have posted this recipe, from the October 2005 issue of the 'Australian Women's Weekly', for the 2005 Zaar World Tour. Pavlovas are more commonly made and served as a single fruit-filled meringue pie. This recipe is, therefore, something of a departure from the traditional pavlova in that it comprises four individual serving size pavlovas.
Units: US | Metric
Serving Size: 1 (219 g)
Servings Per Recipe: 4