The pavlova was created in honour of Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926, and both countries have spent nearly a century claiming it as their own — a friendly feud that shows no sign of ending. What is certain is that by the 1930s this spectacular meringue dessert was gracing tables across the Antipodes, and it has been the grand finale of Australian Christmas dinners and summer celebrations ever since.
What makes it great is its glorious contradictions: a crackling, crisp white shell that gives way to a soft, marshmallowy, almost chewy centre, topped with billowy cream and tangy passionfruit that cuts the sweetness perfectly. It’s a showstopper that looks impossibly fancy yet comes together from pantry staples, and the dramatic crack as you slice into it never gets old.
