Pavlova is a meringue-based dessert that originated in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova). It is a cake-like circular block of baked meringue with a crisp crust and soft, light inside. The dessert is usually topped with fruit and whipped cream). Pavlova is made in a similar way to meringue, where egg whites (and sometimes salt) are beaten to a very stiff consistency, gradually adding caster sugar before folding in vinegar or lemon juice (or another edible acid), cornflour, and vanilla essence. The meringue mixture is placed on baking paper and shaped to form a round cake around 20 cm (8 in) in diameter with a slightly recessed center. The meringue is baked in a slow oven (120–150 °C; 248–302 °F) ).

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, or berries). However, there are many variations of toppings that can be used, such as lemon curd, chocolate, or nuts. Pavlova is a dessert that is easy to make, and the ingredients are simple. The recipe involves beating egg whites, sugar, corn starch, lemon juice, and vanilla extract, and then baking the mixture in the oven. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries.