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A meringue crust topped with whipped cream and fresh fruit such as kiwi's. strawberries, etc. In the 1930's an Australian chef, Herbert Sachse, invented this dessert, when a soft merinugue cake was requested for an afternoon tea at the hotel where he worked. It is said that he claimed, "it is as light as Pavlova", referring to the Russian ballerina, Anna Pavlova, who visited Australia in the 1920's. Although Australia is credited with inventing this dessert New Zealand also lays claim to it as being served in that country at the same time it is said to have been invented in Australia. After all is said and done it is a lovely dessert and this is my take on it! Found originally on three different recipes on the internet and then incorporated. Seems like an awful lot of work, so why not double the recipe?
Units: US | Metric
Serving Size: 1 (138 g)
Servings Per Recipe: 8
The following items or measurements are not included: