This amazingly delicious Multi Berry Meringue Holiday Pavlova recipe is a traditional dessert enjoyed in Australia and New Zealand but was created in honor of a 1920’s Russian ballet dancer Anna Pavlova after touring in those countries. This pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow like centr, in contrast to meringue which is usually solid throughout.
Once cooking is complete it should be left in the oven to fully cool down before the oven door is opened because pavlova is notorious for deflating if exposed to cold air.
This is a holiday dessert that can become a fast favorite among family and friends.
Click here to read how to make Multi Berry Meringue Holiday Pavlova recipe: