Your stance on the origin of the pavlova is most likely influenced by whether you come from Australia or New Zealand. Personally, I just love that this dessert is such a favourite that there is ongoing debate as to its origins – everyone wants to claim it as their own, everyone wants to take the credit. A favourite in my house is keeping it super simple with a mountain of berries framed by the peaked edges of a crumbly, marshmallowy base.

Maybe allegiance is all about the toppings? If I load up a pavlova with super Australian flavours, colours and textures, it must be Aussie, right? I’ve also taken lemon myrtle, an Australian native, and baked it right into the base for a lingering zesty, almost eucalyptus or camphor flavour. It’s one of my favourite native ingredients and is so versatile!

Then there’s just something so special about fresh summer fruit with billowy clouds of cream. I’ve added bright yellow mango flesh to induce a Pavlovian response in diners, and with the cream it’s a sensational combination evoking memories of Weiss bars. For extra crunch and a toasty depth of flavour, I’ve sprinkled over roasted macadamia nuts, and reinforced the Aussie element with an eye-popping textural explosion of finger lime. These native fruits are available in a spectacular array of colours and are simply gorgeous.

Wherever you’re from, make this wonderful dessert your own with your favourite ingredients. Kiwifruit, strawberries or passionfruit are all brilliant classics, but give my new-look pavlova a go for a fresh take and a slice of Australian summer.