Dish · other
Pavlova
Egg whites are whipped with sugar and cornstarch into a meringue, baked slowly until the outside turns crisp and the inside stays soft, then topped with cream and strawberry.
Where it comes from
Pavlova is claimed by both Australia and New Zealand, each crediting a chef there with creating it in the 1920s in honor of the touring ballerina Anna Pavlova; which country actually invented it is still disputed.
What cooks argue about
The core fight is the crumb: cornstarch in the meringue gives a soft, marshmallow-like interior under the crisp shell, and cooks argue over how much to add before it stops setting properly.
Versions
Nobody has published a pavlova here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg white
cornstarch
heavy cream