When this dish came to me as a dessert to finish my delicious meal I had no idea what this concoction was? They said it was a Pavlova, I said a what?? Sounded like a Russian spy movie! So many different textures to feast your eyes upon.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. so I was right!! It is Russian!
I carefully dug in from the side and it was so light and my curiosity got the best of me. It caved in immediately as I gently prodded it with my spoon. Lo and behold, it is a meringue!
WOW…it really piqued my curiosity. The sweetness of the meringue mixed with the tartness of the passion fruit and the creamy homemade vanilla ice cream was a decadent combination. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. You can use other fruit like mango or kiwi.
I thought to myself, what is the difference between meringue and pavlova? They both require egg whites to be whipped into a foam, with sugar mixed in and are then baked at a low temperature until dry. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft and marshmallowly on the inside.
hands down, this is one of the most creative desserts I have ever tried! Meringue seems to be a very popular style of dessert here in Bangkok as this is the second dessert I’ve eaten which was made with meringue and have seen in several dozen places.
My first experience in tasting Pavlova was excellent. Next time I will share it with family and friends!
With love and gratitude,
PIC: Taken at One for the Road Restaurant & Bar on Sukumvit Soi 11.