3 syllables: Pa, vlo, va. Stress on vlo.
puhv-LAH-vuh
/pəˈvlɑvə/
Pavlova is pronounced puhv-LAH-vuh (/pəˈvlɑvə/). It has three syllables (Pa-vlo-va), with the stress on "vlo". Pavlova is a noun referring to a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp crust and soft, marshmallow-like interior, typically topped with whipped cream and fresh fruit. The term also denotes a person associated with this dessert, and it is used in culinary contexts and recipe discussions.
nounPavlova is a noun referring to a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp crust and soft, marshmallow-like interior, typically topped with whipped cream and fresh fruit. The term also denotes a person associated with this dessert, and it is used in culinary contexts and recipe discussions.
"I brought a Pavlova to the party, topped with strawberries and kiwi."
"The pastry chef perfected the Pavlova recipe after many experiments with sugar and egg whites."
"We served Pavlova for dessert, balancing the sweet meringue with tart berries."
Pavlova is pronounced as /pəˈvoʊləvə/ in General American and /pɑːˈvɒləvə/ in British variants, with the primary stress on the second syllable. Break it into pa-vlo-va, with the 'va' as a light, unstressed syllable after the strong 'vo' nucleus. Start with a relaxed schwa in the first syllable, then a clear 'VO' diphthong, and finish with a soft 'ləvə' ending. Audio examples can be found on Pronounce or YouGlish to hear regional differences.
Common mistakes include stressing the wrong syllable (emphasizing the first instead of the second) and flattening the diphthong in 'vo' to a pure vowel. To correct: place primary stress on the 'vo' syllable: pa-VLO-va; maintain a clear /oʊ/ as a diphthong rather than a short /o/. Ensure the final 'va' is light and quick, not pronounced as a closed 'va' or 'vah'.
In US English, you’ll hear /pəˈvoʊləvə/ with a pronounced rhotic 'r' only if the speaker uses an r-controlled syllable, but Pavlova itself remains non-rhotic. In UK English, /pɑːˈvɒləvə/ features a broader 'a' (ah) in the first syllable and a shorter second vowel. Australian speakers often yield /pævˈlöːvə/ with a flatter first vowel and a weak final 'a'. Note the second syllable carries primary stress in all cases.
Because it includes a multi-syllabic sequence with a primary stress on the middle syllable and a diphthong in 'vo' that can be misarticulated as a pure vowel. The final '-va' is light and quick, which conflicts with speakers who over-emphasize the ending. The name also carries cross-cultural accent variation, leading to differing vowel lengths and retroflex or rounded lip shapes. Practice the three-syllable flow to maintain natural rhythm.
Pavlova’s quirks include the three-syllable rhythm where the second syllable houses the strongest vowel emphasis, and the ending '-va' is typically reduced to a quick, light sound. For many speakers, the tricky part is maintaining the /oʊ/ diphthong clearly in 'vo' while not inflating the preceding 'pa'. Use a light schwa in the first syllable and avoid adding an extra vowel sound after the final 'a'.
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US: rhoticity is less relevant to this word, but the /oʊ/ diphthong should be pronounced clearly; UK: broader /ɒ/ in 'va' and a crisper /ˈvɒl/; AU: flatter vowels, final-syllable reductions common. IPA references: /pəˈvoʊləvə/ (US), /pɑːˈvɒləvə/ (UK), /pævləˈlɔːvə/ (AU approximations).
Pavlova derives from the surname Pavlova, feminine form of the Russian surname Pavlov. The dessert was created in the 20th century and named in honor of the Russian ballerina Anna Pavlova, who toured globally in the 1920s. The origin can be traced to the intersection of French and Swiss meringue traditions and the influence of Australian and New Zealand kitchens during the 1920s–1930s. The specific naming likely originated in Australia or New Zealand, where chefs popularized a meringue-based dish to commemorate Pavlova’s legendary performances. Over time, the dessert adopted international recognition, becoming a staple on festive tables and dessert menus around the world. The term entered culinary vocabulary to describe a light, airy, sugar-laden confection with a crisp exterior and a soft center, distinct from other meringue preparations through its structural integrity and fruit-topped presentation. First known printed references to Pavlova as a dessert appear in mid-20th-century menus and cookbooks, with formal recognition by food historians documenting its global spread after Pavlova’s performances and the media attention surrounding her tours.
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💡 These words have similar meanings to "Pavlova" and can often be used interchangeably.
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Words that rhyme with "Pavlova"
-ila sounds
-lla sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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