A Pavlova Story

Noah’s Pavlova, one of our most popular desserts has an interesting story and history behind it.   Our Pavlova came into being by chance because we produce quarts of egg whites when making our Creme Brules.  One way of using up egg whites was in coconut macaroon cookies, but still, many egg whites were being wasted and eventually throw out.  Debbie decided there must be a way to use up egg whites more quickly.  One night over dinner with friends we discussed egg whites and recipes  ( our friend happens to love any dessert with egg whites and she suggested meringues…. )  after some further discussion, she had an “aha” moment and said ” why not make a Pavlova?”  This of course led to what IS a Pavlova, how to serve it easily… cutting into a large meringue shell tends to be difficult and messy and crumbly.   Why not make individual small shells and fill them with ice cream and surround them with fresh fruit?   So we decided to create individual meringue shells… minus the cornstarch, which is a key ingredient in the large origional Pavlova.   We would fill the shell with vanilla ice cream, surround it with fresh berries and kiwis, decorate it with a tart raspberry sauce and top it with a dollop of  whipped cream and viola!!   This dessert immediately became a huge hit.  It is elegant to look it, light and airy but delicious, and we always use fresh berries and kiwis.  

There has always been and still is controversy about the creator of this dessert.  Did he come from New Zealand or Australia?  After the famous ballerina, Anna Pavlova toured these two countries in 1926 it is said the dessert was created and named in her honor.  New Zealand claims Keith Money of Wellington was the creator and Australia claims Bert Sachse was the creator.  Both countries claim the Pavlova as their national dessert.

Noah’s claims it as the perfect way to use up excess egg whites and as one of our most famous and elegant desserts!  In fact, during the summer season when our business triples, Debbie, now ironically, has to crack eggs herself, just to keep up with the demand for egg whites…. producing and excess of egg yolks—thus creating the need to make Key Lime Pie, but that is another story!

Every night we offer a wide selection of mouthwatering deserts from the following list, as well as new ones created nightly to take advantage of what’s fresh and available:  Some of our most popular and most requested are listed below:

Apple Brown Betty

Apple Crisp
Served warm with vanilla ice cream

Apple Pie

Apricot Dacquoise
Baked almond meringue filled with apricots and whipped cream. Garnished with apricot sauce and chocolate curls.

Bailey’s Irish Cream Cheese Cake

Baked Rice Pudding
With golden raisins, served warm and topped with whipped cream.

Banana Cream Pie

Blueberry Pie

Boston Cream Pie
Baked in the traditional way, in a pie tin, then inverted and filled with pastry cream and dusted with powdered sugar. A chocolate icing finishes the decoration.

Bread Pudding with Fruits and Nuts
Served warm with raspberry sauce and whipped cream.

Brown Derby
Vanilla ice cream set on a chocolate brownie garnished with chocolate sauce and topped with whipped cream.

Brooklyn Blackout Cake

Chocolate Bourbon Pecan Pie

Grape-Nut Pudding

Kentucky Butter Cake
Served at this location for over 24 years, when Noah’s was still called The Port Side.

Key Lime Pie

Lemon Meringue Pie

Lemon Pudding Cake
Low in fat, but not in taste. Served warm.

Maple Pecan Pie

Noah’s Own Ice Cream and Sorbets

Old Fashioned Strawberry Shortcake
Biscuit split and filled with fresh strawberries and topped with whipped cream

Pavlova                                                                                                                        Meringue shell topped with vanilla ice cream, raspberry sauce, fresh berries and whipped cream

Pumpkin Cheese Cake
Topped with a cinnamon white chocolate glaze   

  Pumpkin Pie

Raspberry Pie with Vanilla Ice Cream

Schwarzwaelder Kirsch torte
The classic Black Forest Cake soaked with Kirschwasser and filled with cherries and whipped cream

Strawberry Rhubarb Crisp

Strawberry Rhubarb Pie

Swedish Apple Pie
Thin sliced apples baked with a rich walnut batter on top

Tartufi di Cioccolata
Two intense bitter-sweet chocolate truffles set on a bed of whipped cream

Triple Chocolate Layer Cake
Deep dark chocolate cake layers moistened with creme de cocoa, filled with whipped chocolate ganache and glazed with melted chocolate ganache

Vanessa’s Carrot Cake
Baked with carrots, pineapple and walnuts finished with a white chocolate frosting

Walnut Apple Pie
Walnuts and apples baked with a rich sour cream filling

Winter Damask Cake
Chiffon cake moistened with rum, filled with white chocolate mousse and covered in a white chocolate glaze

Yorkville Cream Pie
A play on the classic Boston Cream Pie: chocolate cake and filling with a German chocolate cake icing,