Pavlova

Australia and New Zealand — disputed between both nations with equal fervour; earliest documented recipes from Rangiora, New Zealand (1928) and Perth, Australia (1934); UNESCO might need to adjudicate

The great dessert rivalry between Australia and New Zealand — both claim the invention of this meringue cake with a crisp, dry exterior shell and a soft, marshmallow-like interior, topped with whipped cream and fresh seasonal fruit. Named for the Russian ballerina Anna Pavlova who toured Australasia in 1926, the first documented recipes appeared in both countries in the early 1930s. The Pavlova technique is the opposite of French meringue goals: the deliberately moist, 'weeping' centre (produced by vinegar and cornstarch added to the egg white mixture) is prized rather than avoided. The shell cracks on cutting — the sound of the meringue shell shattering and the soft interior yielding is the experience. Topped with freshly whipped cream and kiwifruit (New Zealand's claim) or passionfruit (Australia's claim).

Christmas Day dessert in Australian and New Zealand households (summer in December); also served at Sunday gatherings; the cream-meringue-passionfruit combination is the quintessential Antipodean flavour; pairs with sparkling wine or fresh berry coulis