What type of meringue is used for Pavlova?

What type of meringue is used for Pavlova?

Swiss meringue: Swiss meringue is made by dissolving sugar and egg whites together over simmering water while beating with an electric mixer. It is often used as a base for buttercream icings.

Why is a Pavlova called a Pavlova?

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. … The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.

Is Pavlova supposed to be soft in the middle?

A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.