Pavlova with plum compote, lemon curd, fermented lemons and chantilly
€9
Aya Cooks · Limassol
- Eggs
- Milk
Nutrition
≈ 400 kcalper portion of about 200 g
- Protein6%
- Fat48%
- Carbohydrates46%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A meringue-based dessert consisting of a crisp outer shell and soft center, topped with fruit and cream.
Typical ingredients
- egg whites
- sugar
- plum
- lemon curd
- cream
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
New Zealand
About the classic pavlova. This venue serves its own version.
- Origin
- New Zealand
- Named after
- Anna Pavlova
Read more
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian prima ballerina Anna Pavlova.
Excerpt from the Wikipedia article “Pavlova” · version used · CC BY-SA 4.0
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