Pavlova is the ultimate Kiwi classic. It is synonymous with the Saturday barbie, covered in kiwifruit and usually over-whipped cream, plonked surreptitiously on the bench until mass amounts of beer and sausage have been consumed and the greedy hoards come looking to satisfy their sweet tooth.
There is great debate over whether or not the pav originated in little ol’ NZ or over the ditch in Oz. One theory I heard from a chef in Milford was that they found some very old recipe books that debunked any possibilities of our Australian counterparts having any contribution to its conception. He particularly liked to regale punters with this story on overnight cruises before he served up healthy servings of the dessert.
Because we are in the middle of winter I chose to garnish my pav with frozen berries, but if you are in the height of summer go for fresh ones, as frozen ones can be a little tough and a little less flavoursome. I rolled mine in sugar to add to their appeal and then slathered the whole thing in cream. Can I get a yum?