Pavlova is a meringue dessert named after the ballet dancer, Anna Pavlova. It is crispy on the outside but light and fluffy inside.
Some sources say the recipe originated in New Zealand, while others claim it was invented in Australia. However, like the Anzac biscuit, the earliest known books containing the recipe were published in New Zealand.
Professor Helen Leach, a culinary anthropologist at Otago University in New Zealand found a pavlova recipe in a 1933 Rangiora Mothers' Union cookery book. Professor Leach also has an even earlier copy of the pavlova recipe from a 1929 rural New Zealand magazine.
Keith Money, a biographer of Anna Pavlova, wrote that a chef at a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
The claim that it was an Australian invention states that the pavlova is based on a cake baked by Bert Sachse at the Esplanade Hotel in Perth on 3 October 1935. Sachse's descendants believe he may have come up with the recipe earlier than that, since Anna Pavlova visited Australia in 1926 and 1929 and died in 1931. (Full article...)