Looking for a new dessert to add your Christmas traditions? Want to add an Aussie flavor - or just have a taste of what the Aussies themselves love as a favorite dessert? Then look no further than Pavlova!

Herbert Sachse, an Australian chef working at Perth's Esplanade Hotel in the 1930s, is credited with having created this dessert in honor of the hotel's most distinguished guest - the great prima ballerina, Anna Matveena Pavlova. It has since become a national dish, loved by Aussies all over the world. Considered a 'summer dessert' (since the Christmas holidays fall within the Australian summer), it is also a great addition to any holiday.

Pavlova is a soft meringue cake, with a sweet marshmallow center and crisp crust, topped with fresh fruit and whipped cream. After one bite, you'll quickly discover why "Pav" (as it is often affectionately called) is an Aussie favorite!

Pavlova Meringue Cake:
- 4 Large (120 grams) Egg Whites
- 1 Cup (200 grams) superfine (castor) sugar
- 1 Teaspoon White Vinegar
- 1 Teaspoon Vanilla
- 1/2 Tablespoon Cornstarch (corn flour)

Pavlova Topping:
- 1 cup (240 ml) heavy whipping cream
- 1 1/2 tablespoons (20 grams) granulated white sugar
- 1/2 teaspoon pure vanilla extract
- Fresh fruite - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other in-season fruit

Preheat your oven to 250 degrees F (130 degrees C), and place your rack in the center of the oven. Cover a baking sheet with ungreased paper, and draw a 7 to 9 inch circle on it.

Beat the egg whites till they reach soft peaks, adding the vanilla as you do so. Then add sugar a teaspoon at a time until the peaks become stiff. Sprinkle vinegar and cornstarch on top, then fold in using a spatula.

Spread the meringue on the circle, creating a shell with the edges higher (so as to place the topping in the center). The bottom should be at least 1/2 inch thick, with the sides 1 3/4 inches high.

Back for 1 hour and 15 minutes or until the outside becomes a pale cream color. The outside should also become dry. Let the meringue cool in the oven before removing for at least 2 hours.

Before serving, fill with whipped cream and fresh fruit of your choice. Then sit down and enjoy a truly yummy dessert!