Pavlova: A light dessert that’s a party in your mouth

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When you see it on the dessert menu, you’ll find it hard to resist, if you’ve ever tried it. “With a pavlova, the meringue is the centre of attention – this is not the case with any other dessert,” says pastry chef Michael Meyer. Perfect for using up egg whites, the meringue mixture is baked at a low temperature, and is filled or topped with whipped cream and decorated with fruit. The dessert is named after the famous ballerina Anna Pavlova. “It’s also visually reminiscent of a tutu,” says Meyer. At the end of the 1920s, the dancer was a frequent visitor to Australia and New Zealand, during wh…

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