The Pavlova dessert has a meringue base and fresh cream and fruit topping. It is a refreshing summertime favorite. Both Australia and New Zealand claim the pavlova as a national dish. Stories abound as to the history of its creation. They do agree, however, that the dish was named after the famous Russian ballet dancer Anna Pavlova.

  4 egg whites

  1 cup heavy cream

  1 cup sugar

  1/8 cup confectioner's sugar, if desired

  3 drops vanilla extract

  1 cup fruit (strawberries and sliced kiwi fruit are popular)

  1/4 tsp cream of tartar

  1 pinch salt

  3 tbsp passionfruit pulp

Preheat oven to 200° F. Cover baking sheet with aluminum foil, and grease foil -OR- grease 9" spring form pan. Beat egg whites with salt and cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until peaks are formed and sugar is dissolved. Beat in vanilla extract. Mark 9" circle on baking sheet and spread meringue evenly within lines -OR- pile mixture into spring form pan. Make sides as vertical as possible, and create furrows with spatula to increase stability. Make slight hollow in center for filling. Bake one hour. Turn off heat and let dry at least 2 hours. When ready to serve, whip cream until thick. Sweeten with confectioner's sugar, if desired. Spread on top of meringue. Decorate top with fruit, and drizzle with passionfruit pulp.