Pavlova

A pavlova is a crisp baked meringue shell with a soft, marshmallowy centre, topped with whipped cream and fresh fruit. It is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand. Both countries claim the dessert, and its origin is disputed.

What it really is

Egg whites are whipped with sugar until stiff and glossy, then a small amount of cornflour (cornstarch) is folded in. The mixture is shaped into a round and baked at a low heat until the outside is dry and crisp, while the inside stays soft and marshmallowy. That contrast is the point of the dessert. The shell is cooled and then topped with whipped cream and fresh fruit, usually strawberries.

The shell is made without wheat flour. The cornflour is a small addition that helps the centre stay soft and holds the meringue together.

How it's served

• Assembled shortly before serving, so the shell stays crisp under the cream.
• Cut into wedges or served as a single round with a spoon, at cool room temperature or chilled.
• Topped with whipped cream and fresh fruit. Strawberries are the usual choice, and passionfruit and kiwifruit are also common.

How to write it on the menu

• Name the base and the topping: meringue shell, whipped cream, and the fruit, such as strawberries.
• Flag egg and milk. The meringue is made with egg white, and the cream is dairy.
• Say whether the fruit is fresh or tinned, and whether the cream is whipped in the kitchen.
• Classic versions are vegetarian, with no gelatin, so you can say so on the menu.