Pavlova is a light and fluffy meringue dessert named after the ballet dancer, Anna Pavlova. For the Australian recipe, see Australian Pavlova. For the New Zealand recipe, see New Zealand Pavlova. The origin of pavlova is uncertain, with Australians and New Zealanders both claiming the recipe as their own. Keith Money, a biographer of Anna Pavlova, wrote that a chef at a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour. Professor Helen Leach of Otago University in New Zealand found a pavlova recipe in a 1933 Rangiora Mothers' Union cookery book, including the correct name of the dish, the correct ingredients, and the correct cooking method. Professor Leach also has a copy of a pavlova recipe from a 1929 rural New Zealand magazine. Aus