Which meringue dessert, decorated with whipped cream and fresh fruit, originated in Australia and New Zealand, and was named after a famous early 20th century Russian ballet dancer?
"Pavlova (cake) Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced , or like the name of the dancer, which was . 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. The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach"
"Charlotte, and his current, Russian employer Czar Alexander I (""russe"" being the French word for ""Russian""). It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers. An alternative to this is a Charlotte Royale, which has the same filling as a Charlotte russe, but replaces the ladyfinger lining with Swiss roll. Charlotte russe was also a dessert or on-the-go treat sold in candy stores and luncheonettes throughout the five boroughs of New York, popular during the 1930s, 1940s, and 1950s. It consisted of a paper cup filled with yellow cake and whipped cream topped with"
"have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana. Other types do not include fruits, but use a custard or Bavarian cream. Chocolate charlotte uses a mousse filling within the layers. A citrus curd is a more contemporary choice. Russian Charlotte or ""Charlotte russe"" is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honor of his former employer George IV's only child, Princess"
"a definitive answer about the pavlova's origins would ever be found. ""People have been doing meringue with cream for a long time, I don't think Australia or New Zealand were the first to think of doing that."" The first known recorded recipe named ""pavlova"" was published in the fifth Australian edition of ""Davis Dainty Dishes"" in 1926. However this ""pavlova"" recipe was not meringue based, but was instead a multi-coloured gelatine dish. An article in Melbourne's ""The Argus"" from 17 November 1928 claims an ""American ice-cream"" was named after Pavlova: ""Dame Nellie Melba, of course, has found fame apart from"
"sold in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency. Zefir is somewhat similar in its consistency to marshmallows, Schokokuss or krembo. It is derived from the traditional Russian pastila but with added egg white foam and a gelling agent. The form typically resembles traditional meringue. However, in contrast to commercial meringue, it is never crisp. It is usually of white or rose color. Chocolate-coated versions are also widespread. In contrast to the other chocolate-coated marshmallow-like confectioneries they normally do not include a"
"Russe) on their Australian tour of 1938-1939. Lichine's ""Nutcracker"", a ballet that was a staple Christmas treat for Australian audiences for many years, premiered on 16 December 1955 with Peggy Sager as the Sugar Plum Fairy and Royes Fernandez as the Prince. During his visit to Australia, Lichine was also commissioned to create an original ballet, the result was ""Corrida"", which had first been workshopped in Lichine's Los Angeles studio in 1952. Its world premiere as a fully realized production was on 17 February 1956, with the lead roles performed by Kathleen Gorham and Paul Grinwis. In 1953, Lichine and"
"desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is ""meringue de angel"", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,"
"her art in the famous sweet composed of peaches and cream, while Mme. Anna Pavlova lends her name to a popular variety of American ice-cream."" Research conducted by Dr Andrew Paul Wood, a New Zealander, and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to Germany, where it began life as a German torte. It was later brought to America where it evolved into its final form. From similar historical records as Helen Leach, Michael Symons, an Australian then researching in New Zealand, has declared that the Pavlova has no singular birthplace. Rather,"
"to pour the cream, a terrible blow occurred, and the train derailed. Guriev porridge Guryev porridge (Guriev kasha) is a Russian porridge (kasha) dessert dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. Traditional preparation of the dish involves preparing milk skins and separating the dish's ingredients by layers with the skin between each layer. It is considered a traditional dish of Russian cuisine, but it was invented only at the beginning of the 19th century. The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich"
"Mont Blanc (dessert) A Mont Blanc (or ""Mont-Blanc aux marrons"") is a dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain. The Mont Blanc is popular in France, Italy, Hong Kong, Shanghai, Japan, Slovakia, Switzerland and Hungary. It is also a very popular dessert in the northwestern regions of Romania, where it is usually prepared and sold in Autumn. The dessert was described in an Italian cook book from 1475, and was often served in the home of Cesare and Lucrezia Borgia. It became popular"
"cake"" or ""Mexican wedding cake"" name. Bizcochitos, superficially similar to pfeffernüsse, are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild. In Spanish, they are known as polvorones or ""Polvorones de Novia"". Russian tea cake Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs,"
"usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita. In Australia, the dish is more commonly known as a 'vanilla slice'. Cremeschnitte A cremeschnitte (, , , , , , , , ) is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe"
"another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar. Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in"
"Pastila Pastila () is a traditional Russian fruit confectionery (""""). It has been described as ""small squares of pressed fruit paste"" and ""light, airy puffs with a delicate apple flavor"". In Imperial Russia, the ""small jellied sweetmeats"" were served for tea ""with a white foamy top, a bit like marshmallow, but tasting of pure fruit"". The first mentions of pastila in Russian written sources date back to the 16th century. The name is probably a loanword from or ""pastiglia"", or from the cognate which in turn comes from (a loaf or pie, cf. pastilla). In the 19th century, pastila was"
"Russian tea cake Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs, and occasionally snowball cookies for their powdery white spherical appearance when appearing around the winter holidays. Russian tea cakes have a relatively simple recipe, generally consisting entirely of flour, water, butter, and ground nuts, the nut variety depending upon the cookie type. After baking, they are rolled in powdered sugar while still"
"Kira Bousloff Kira Abricossova Bousloff (1914–2001) Born Kira Abricossova in Monaco, the child of an aristocratic Russian family who were stranded in Monte Carlo by the 1917 Russian Revolution, she was raised in France, taking lessons from Russian émigrés. She established West Australian Ballet in Perth (1952) and founded a ballet school which continues to this day. A number of significant Australian dancers came through the school, including Stephen Heathcote. In recognition of her contributions to Australian Ballet she was awarded a Medal of the Order of Australia (OAM) in 2000. She was the recipient of an Australia Dance Award"
"earlier version was penned in 1929 in a rural magazine. The Australian website ""Australian Flavour"" gives the earlier date of 1926 for its creation, suggesting that ""Home Cookery for New Zealand"", by Australian writer Emily Futter, contained a recipe for ""Meringue with Fruit Filling"". This recipe was similar to today's version of the dessert. It has been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia in 1935. In defence of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe"
"Meringue Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, cornstarch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts"
"ballet took a turn dividing it from classical ballet to the introduction of modern dance, leading to modernist movements in several countries. Famous dancers of the twentieth century include Anna Pavlova, Galina Ulanova, Rudolf Nureyev, Maya Plisetskaya, Margot Fonteyn, Rosella Hightower, Maria Tall Chief, Erik Bruhn, Mikhail Baryshnikov, Suzanne Farrell, Gelsey Kirkland, Natalia Makarova, and Arthur Mitchell. Stylistic variations and subgenres have evolved over time. Early, classical variations are primarily associated with geographic origin. Examples of this are Russian ballet, French ballet, and Italian ballet. Later variations, such as contemporary ballet and neoclassical ballet, incorporate both classical ballet and non-traditional"
"available to this date in supermarkets and specialty stores all over Russia. In Estonia, ""linnupiim"" (also ""bird's milk"" in Estonian) is the brand name of a similar candy made by the Kalev candy factory. This candy uses agar-agar instead of gelatin as a thickening agent and comes in three flavors: chocolate, vanilla, and lemon. In Moldova, ""lapte de pasăre"" (also ""bird's milk"" in Romanian) is the brand name of a similar candy made by the Bucuria candy factory. Despite the name, the candy is not to be confused with the Romanian traditional dessert lapte de pasăre. The phrases ""Ptasie Mleczko"","
"Peach Melba Peach Melba (, pronounced ) is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba. In 1892, operatic soprano Nellie Melba was performing in Wagner's opera ""Lohengrin"" at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan"
"Esterházy torte Esterházy torta is a Hungarian cake (torta) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy. Esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern. There are, however, many different"
"for lifetime achievement in 2000. Made a Western Australian State Living Treasure 1998 Kira Bousloff Kira Abricossova Bousloff (1914–2001) Born Kira Abricossova in Monaco, the child of an aristocratic Russian family who were stranded in Monte Carlo by the 1917 Russian Revolution, she was raised in France, taking lessons from Russian émigrés. She established West Australian Ballet in Perth (1952) and founded a ballet school which continues to this day. A number of significant Australian dancers came through the school, including Stephen Heathcote. In recognition of her contributions to Australian Ballet she was awarded a Medal of the Order of"
"hot, then coated again once the cookie has cooled. European-based recipes rely upon coarsely chopped hazelnuts, almonds, or walnuts. Mexican wedding cakes traditionally use coarsely chopped pecans. A reason for the common name ""Russian Tea Cake"" or any connection to Russian cuisine is unknown. Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns). By the 20th century, they were a part of wedding and Christmas traditions in the U.S., known by their popular ""Russian tea"
"flown to Russia for interment on 14 March 2001, in a ceremony to be attended by various Russian dignitaries. This plan was later abandoned after Russian authorities withdrew permission for the move. It was later revealed that neither Pavlova's family nor the Russian Government had sanctioned the move and that they had agreed the remains should stay in London. Pavlova inspired the choreographer Frederick Ashton when as a boy of 13 he saw her dance in the Municipal Theater in Lima, Peru. The Pavlova dessert is believed to have been created in honour of the dancer in Wellington during her"
"also known as ""teta-de-nega"" (""black woman's tit""), but the name is becoming less used because its roots on racial prejudice and segregation. Ricardito In Uruguay is known as ""Ricardito"", merengue covered in chocolate manufactured by Ricard http://www.plucky.com.uy/sitio/productos/ricardito.php Zefir (, may also be spelled ""zephyr"" or ""zephir"") is made from fruit and berry purée with added sugar and whipped egg whites. It is commonly produced and sold in the countries of the former Soviet Union. The recipe is a merger of the traditional Russian pastila with French meringue. The name given after the Greek god of the light west wind Zephyr"
"baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh berries (usually strawberries), chocolate shavings and/or currants. Because whipped cream and meringue dissolve quickly the torte must be served immediately. Freezing can retain the dessert's consistency but the flavour may be compromised. Spanische Windtorte Spanische Windtorte (""Spanish wind torte"") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a"
"chocolate and white icing. The lemon-flavoured version of the tart most familiar to New Zealand residents is found in the ""Edmonds Cookery Book"". It includes a filling made from butter, icing sugar, sweetened condensed milk and lemon juice in a flour-based pastry base topped with half standard white icing and half chocolate (cocoa added) icing. In Australia the term Pineapple tart often refers to a variation on the Neenish Tart, with pineapple jam below the filling, and passionfruit icing. Neenish tart A neenish tart (or neenish cake) is a tart made with a pastry base and a filling consisting of"
"published ""The Pavlova Story: A Slice of New Zealand's Culinary History"", in which she argued that the earliest known recipe was published in New Zealand. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier Austrian dish. The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at"
"- James Bournounville Laurencia - Vakhtang Chabukiani, version by Mikhail Messerer Notre-Dame - Roland Petit Cippollino - Genrikh Mayorov A Christmas Carol - Ivan Vasiliev Class Concert Halt de la Cavallerie L'Arlesiénne Le Jeune Homme et La Mort Labyrinth of Solitude Le Spectre de La Rose For 4 Jazzy Five Ko'D Mercy Passo Facada Mozart and Salieri Petroushka Sheherazade Shostakovitch Piano Concert Blind Affair Morphine Love is Everywhere Natasha's First Ball Rossini PDD Serenata PDD The Talisman PDD Underwood Kamarinskaya The Skydivers Ivan Vasiliev Ivan Vladimirovitch Vasiliev is a Russian ballet dancer. Born in Vladivostok, in 9 January 1989, he"
"is the Vaganova method, named after the ballerina and teacher, Agrippina Vaganova. Many Russian dancers have gone on to reach worldwide acclaim; notable Russian dancers include: Russian ballet Russian ballet () is a form of ballet characteristic of or originating from Russia. Until 1689, ballet in Russia was nonexistent. The Tsarist control and isolationism in Russia allowed for little influence from the West. It wasn't until the rise of Peter the Great that Russian society opened up to the West. St. Petersburg was erected to embrace the West and compete against Moscow’s isolationism. Peter the Great created a new Russia"
"for Christmas, as well as other holidays, and included both closed and open style pirogi (pirozhki, vatrushkas, coulibiacs, kurnik, boats, saechki, shangi), kalachi, cooked casseroles, and blini. Fillings of every flavor were included (herbal, vegetable, fruit, mushrooms, meat, fish, cheese, mixed). Sweet dishes served on the Russian Christmas table included berries, fruit, candy, cakes, angel wings, biscuits, honey. Beverages included drinking broths (kompot and sweet soups, sbiten), kissel, and, from the beginning of the 18th century, Chinese tea. In 1999, atheist MV Agbunov requested that the Constitutional Court of the Russian Federation tested the constitutionality of decrees on the recognition"
"Moscow's Praga Restaurant. This was a light sponge cake filled with an airy soufflé and topped with chocolate glaze. A distinct feature of the Russian recipe is the usage of agar-agar instead of gelatin as a thickening agent which withstands the high temperature needed to reach the optimum soufflé consistency. The recipe was quickly copied by other restaurants in Moscow, such as Moskva, Budapesht, and Ukraina. In the 1980s, a special factory for ""ptichye moloko"" cakes was built in the Novye Cheryomushky district in the south of Moscow. Both the cake and the candy versions of ""ptichye moloko"" are widely"