The Pavlova is said to have originated in the 1920's during one of the dancer's visits to New Zealand. More than just a meringue, the Pavlova is low baked, leaving a soft inner texture and traditional decoration with exotic fruits such as passionfruit and kiwi. In honor of its origins, we've decided to go with kiwis. This gorgeous meringue and whipped cream fruit tower named after the famed Russian ballerina has somehow fallen off our culinary radar.
In order to create a Slovak element to our Pavlova, we've served it atop a traditional Slovakian pastry colorfully named "Bubbly cake." Slovakia seems to have taken the spicier, tastier end of the Czech republic split in the culinary department and offers some tantalizing dishes. I hope to revisit the Country later on in the tournament. Their desserts are typically built around some sort of pancake or coffee cake and topped with a fruit sauce such as blueberries. The name, "Bublanina" dervies from its bubbling batter during baking. Yes, Bublanina's batter bubbles during baking - say it three times fast!
We've adapted the recipe to include less sugar so as to better compliment the Pavlova topping and left the blueberry sauce for final serving atop the meringue. Also, TX blueberries are in season.