Pavlova is described as dessert, named after the surname of the famous ballerina of the time, Anna Pavlova, as follows according to a rumor: The news of the famous ballerina's tour of Australia and New Zealand excited everyone and they accepted it as an important event. The chef of the hotel where Pavlova was staying was fascinated by Anna Pavlova's delicate and graceful performance and wanted to make a dessert in her honor. The dessert, inspired by the elegant skirt of the beautiful ballerina, takes its place in the dishes with a light taste besides its delicate and elegant appearance, just like a ballerina. The lower part resembles a French meringue and has an image similar to a ballerina's skirt. In addition, the whipped cream laid on it represents the white fabric. This dessert, decorated with forest fruits, was very popular over time and became an indispensable part of celebration meals. Today, it is considered the national dessert for New Zealand and Australia.

For people who want to try this light dessert at home, let's talk about how to make it. First of all, the necessary materials; 250 gr. powdered sugar, 1 teaspoon of vinegar, 6 egg whites, 1 packet of cream, 1 pinch of salt, 1 tablespoon of starch, and fresh berries on it.

Add the egg whites and 1 pinch of salt into a wide bowl, and mixed all together. After the eggs have foamed well, add the powdered sugar, starch, and vinegar to the bowl little by little. Slowly transfer your mixture to the tray on which you have grease-proof paper. Press the middle lightly and create a hollow, shape the edges like a ballerina skirt and give it a wave appearance.

Bake the cake in a preheated oven at 120 degrees for 1 hour, then at 100 degrees for half an hour. When the Pavlova is baked, leave the oven door slightly open and rest the cake for 2-3 hours. Pour 1 packet of the whipped cream into the hole in the middle and decorate it with forest fruits. Optionally, you can add powdered sugar to sweeten the cream while whipping it.

For the sauce of the magnificent Pavlova dessert, cook the juice and zest of a lemon with half a glass of sugar and a tablespoon of cornstarch together. Put it into the hole on the Pavlova and add the fresh forest fruits.

You can impress your special guests with Pavlova story by presenting the dessert, which is as elegant as Anna Pavlova, from which it is named, to your special guests on special occasions.

Let's talk about the story of the inspiration for this elegant dessert Anna Pavlova.

Anna Pavlova was born in 1881. She was a Russian ballerina artist who was very popular in the 19th and 20th centuries. She was only 8 years old when she played her first performance. The famous ballerina raised and managed to enter the Russian Imperial Ballet and graduated from here in 1899. Then, she went on tours in Europe for years and impress everyone with her art. Pavlova, one of the most successful ballerinas in the history of classical ballet, became most famous for her dead swan performance. In addition, Pavlova was the first ballerina of her time to went on a world tour. The most well-known and most successful of the Russian Ballerinas, prima ballerina Anna Pavlova, on tour in The Hague, learned that she had pneumonia and could only be cured by surgery. However, if she had surgery, it would end her ballet life. For this reason, Pavlova refused the operation with the words "If I can't dance again, I'd rather die," at the risk of losing her life, and continued to do ballet. The famous ballerina died at the end of 49, close to her birthday, in The Hague. It is said that the word "play softly to the last measure" with her costume she took in his last show of the dead swan was the last word.