Long forgotten on French dessert menus, the Pavlova is making a comeback.
Created in the 1920s by a New Zealand pastry chef in love with the Russian prima ballerina Anna Pavlova, this dessert is both delicious and light. Like Anna’s tutu!
Made of meringue, whipped cream and fresh fruit, the Pavlova is a real treat.
Caroline Sivet, pastry chef at Cuiz’in on Courtyard offers you to know all the secrets…