Eggless Pavlova | एग्ग्लेस पावलोवा | How To Make Egg-Free Pavlova| Simple Dessert Recipe | FoodFood

Cultural Context

Pavlova, a dessert named after the Russian ballerina Anna Pavlova, is a beloved treat in Australia and New Zealand. Traditionally made with eggs, this eggless version uses aquafaba, the liquid from canned chickpeas, to create a light and airy meringue. The dessert is often topped with whipped cream and fresh fruits, making it a festive choice for celebrations. Today, variations of pavlova can be found globally, appealing to those seeking vegan and egg-free options.