Pavlova is a meringue-based dessert named for the Russian ballerina Anna Pavlova, claimed by both Australia and New Zealand as its birthplace. A large disc of meringue, crisp on the outside and soft, marshmallowy within, is baked low and slow, then topped with whipped cream and fresh fruit, traditionally passionfruit, kiwi, and strawberries. The contrast of textures, shattering crisp shell, chewy meringue, billowing cream, and sharp fruit, is the whole point. Success hinges on technique: scrupulously grease-free equipment, gradual sugar addition for a stable foam, a touch of cornflour and vinegar for the characteristic soft centre, and cooling in the switched-off oven to prevent cracking. It is the quintessential celebration dessert of Australasian summers, light-looking yet unapologetically indulgent.