Please welcome pastry chef extraordinaire Shuna Fish Lydon of Eggbeater who is our guest author for this article on Pavlovas. ~Elise

It’s no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse. And it has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best low fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you’ll attempt this gorgeous recipe. It’s a delightful dessert any time of year.

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