Most, if not all, of the blog posts I’ve read about pavlovas begin by mentioning that the origin of the dessert is fiercely debated. Some argue that the pavlova is a purely Australian dessert, named after visiting Russian ballerina Anna Pavlova, while others argue it originated in New Zealand.
I have found that the former is the generally agreed upon introduction to a post about pavlova. I hope it caught your attention like you never imagined a post about pavlova could.
These lemon tartlets are light and refreshing, yet contain over a pound and a half of butter. I was quite impressed that I was able to fit so much butter into such a seemingly light dessert. Less impressive, however, was the plate that I was able to smash to pieces while making these.
I had grabbed some butter out of the freezer and placed it on a flowery porcelain plate. I use the flowery porcelain plates since I can just throw them in the dishwasher, unlike most bowls. Also, they’re flowery. That is a big plus.
