Pictures of Pavlovas
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Planet Pavlova
By Nicole Schnitzler
A pavlova combines a meringue’s crisp outer shell and chewy center with fruit and cream. It’s easy to love. It’s also a fun menu item for pastry chefs, since they can play with fillings and flavors while adhering to a popular texture profile.
Though its origins are contested (some claim Australia, some New Zealand, and some the U.S.), the dessert is on the rise internationally. “I think the pavlova has become popular due to its simplicity and versatility,” says Lauren Doggett, executive pastry chef of Stoic & Genuine in Denver. “It’s also a perfect way to make a gluten-free, dairy-free dessert, which is becoming a much more popular way to enjoy food these days.” From a berry-forward take to a Middle Eastern riff, here are four pavlovas to know.
Callie (San Diego)
At San Diego’s Callie, chef Travis Swikard has written an eclectic menu, and dessert is no exception. One of his pavlovas is a composition of rose meringue, Eureka lemon curd, poached kumquats, honey whipped labneh, and halva (Turkish cotton candy).
Galvin Bar & Grill at the Kimpton Fitzroy London Hotel (London)
Drawing from the origin story that spotlights ballerina Anna Pavlova (contested but popular) and specifically, the dancer’s time in London, the team at this hotel restaurant offers a recipe that shifts with the seasons. A focus on tropical flavors (roast pineapple, mango sorbet, passion fruit) has been front and center. To create their pavlova, the team tops the meringue with crème fraîche, a scoop of passion fruit sorbet, and passion fruit seeds.
Stoic & Genuine (Denver)
Executive pastry chef Lauren Doggett serves a hibiscus pavlova accompanied by Chantilly cream, seasonal fruit, and vanilla ice cream. “I was inspired by the cotton candy I had as a child,” she says. “I loved the cloud-like texture and sweetness—I wanted to create something more elegant, but still nostalgic.”
The Revere Room at the Rosewood Miramar Beach (Montecito, CA)
This restaurant serves a pavlova of diplomat cream, berries, and strawberry coulis. “We add it to the menu every spring when Santa Barbara’s local berries come into season,” says executive pastry chef Yannick Dumonceau.
And now, some pictures of pavlovas because they’re truly beautiful.
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Pictures of Pavlovas
Pavlovas are my favorite dessert, and until recently any time I said so people had no idea what I was talking about! I’m excited to hear they’re becoming more popular.