Pavlova is a meringue based dessert named after the Russian ballet dancer Anna Pavlova. It's a cake baked from egg whites and sugar with a crispy outer crust and a soft light marshmallow like texture inside. Most famous in Australia and New Zealand as a dessert eaten all year round but especially on celebratory days. Often a source of conjecture and argument between Australians and New Zealanders as to where it was first made but most likely it was conceived in New Zealand sometime in the early 1920’s. Its most often served with cream and fruits, kiwi fruit, berries or passionfruit, the acidity and sourness of the fruit complementing the sweetness of the meringue. 

One of the reasons I decided to make the Pavlova at the cafe is that it is fairly rare in Japan..Ive never come across it. When I started making it I was disappointed in the recipes I had come across. Measurements were fairly imprecise 3 eggs, 1 cup, etc which result it often unperfected results. So I came up with my own recipe using exact measurements weighed out in grams and a ratio between the amount of egg whites and sugar for flexibility of making any amount. At some later date I’ll write a blog going into more detail about my recipe. 

At the cafe we have 2 Pavlova based desserts. One is the pavlova cake topped with fresh cream, lemon custard, berries and kiwi fruit. The other is a Pavlova Parfait made with the crushed pavlova cake and layered with vanilla ice-cream, berries and berry sauce. The Parfait is available every day and the Pavlova cake is available from Friday to Sunday.