Pavlova, the meringue-based with a crisp crust and a pillowy inside, is named after Russian ballerina Anna Pavlova. According the legend, the dessert was created in her honor while she was touring Australia and New Zealand in the 1920s. While both Australia and New Zealand claim ownership of the dessert, it was named after a Russian, and therefore deserves an honorary mention during the last day of Around The World In 5 Editors.

When making any type of meringue, it is important that the egg whites reach maximum volume, so make sure the mixing bowl and whisk are clean and free of grease. Also, chilling the eggs makes it easier to seperate them.