The "Anna Pavlova" dessert prepared for performances of the "Russian Seasons. Spring" production at the National Centre RUSSIA

A special treat has been prepared for the performances of the original multi-genre production "Russian Seasons. Spring", which will take place on 7 and 8 March at the National Centre RUSSIA. Before the performance, guests will be able to try a dessert in the foyer of the Grand Concert Hall — meringue with cream and berries known as "Anna Pavlova". The choice was not accidental: the legendary ballerina Anna Pavlova appears in the production, and her image becomes part of the story about outstanding women in the arts.

Before the performance, guests can enjoy this light and delicate dessert. "Anna Pavlova" is a classic combination of meringue with a crisp crust and a soft centre, delicate chantilly cream, fresh raspberries, strawberries and blueberries. The composition is completed by a raspberry sauce with a slight tartness.

According to one version, the dessert was invented by the chef of a hotel in Wellington, New Zealand, in 1926, who wanted to surprise Anna Pavlova at a gala dinner. Another version attributes the creation to the Australian chef Bert Sachse in 1935, who described the cake as "as light as ballerina Pavlova". Today the dessert has become a gastronomic symbol of the lightness and grace of the famous Russian dancer.

At the National Centre RUSSIA, the dessert "Anna Pavlova" will be available during the performance days of "Russian Seasons. Spring". The production is dedicated to Russian artists of the early twentieth century who conquered the world stage. Alongside Bronislava Nijinska and Matilda Kshesinskaya, the production also features Anna Pavlova, whose name brought Russian ballet worldwide fame. In this way, the story of the great ballerina appears at the National Centre RUSSIA in two forms at once — on stage and in the dessert display.