There Pavlova it is a pastry classic, a meringue cake, whipped cream and fresh fruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.
In this recipe we offer you a version of pavlova with Diplomatic cream with Sichuan pepper and a kiwi garnish. The fresh fruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries, Pavlova and exotic fruit, Tropical pavlova.