We know that you know. Although, when it comes about Pavlov, some people still think of the famous dog used by the professor to set up his experiments.

A lot has been written about the history of origin of the Pavlova dessert. Honestly, every restaurant in the world that has ever cooked Pavlova can tell its favorite story.

Anyway, one thing is certain: the marvelous cake was named after the greatest Russian ballerina who was on tour in Australia and New Zealand in 1926. In 1997, professor Leach.Helen M. even wrote a whole book telling this confusing and almost detective story "The pavlova cake: the evolution of a national dish". There is a big article about it on the Wiki website.

Pavlova is one of the most simple, yet complex desserts at the same time. You can easily learn how to perfectly cook it at home. Ironically, it is extremely difficult to make a good cake in a restaurant or, what is even harder, at a production facility.

Egg-white meringue is the base of the cake. It should be SOFT inside and CRISPY outside. Over-dried layers, broken pieces scattered on a plate. It may be the case, but this is not Pavlova.

Dessert cream is SUGAR-FREE whipped cream. It perfectly fits by texture and BALANCES the sweet taste of meringue. Mascarpone? Cream cheese? You can try them at home, but this is not a traditional recipe.

Finally, berries (strawberries, raspberries, blueberries, wild strawberries) or fruits (kiwi, passion fruit) with a sweet sour or sour taste!

The ideal Pavlova is a harmonious balance between a sweet taste and a non-sweet taste, a delicate balance of textures, and you have no more than a couple of hours to immediately eat the tender cake yourself or offer it to someone else. Pavlova does not like to wait.

So, come to one of our cafes and enjoy every moment!