What’s more Australian: Pavlova or lamingtons?

The great Australian backyard barbecue rarely feels complete without a dessert to offer. That dessert is often a good old Aussie Pavlova.

However, not to be discounted, the humble lamington is also a crowd favourite: quick to make, simple to serve and light enough to enjoy after a hearty meal.

But is either dessert truly Australian? And which one is a better representation of Aussie spirit?

The Pavlova – named after Russian Ballerina Anna Pavlova during her 1920s tour of Australia and New Zealand – has had us debating back and forth over the ditch. Which country really created the dessert we know and love today? The jury is still out.

Of course, no contest of ownership would be complete without the United States having their two-cents suggesting the dish is actually from the US and based upon an earlier German dessert. Yeah, sure.

The lamington’s origin is just as hotly debated. The first recorded appreciation was in Toowoomba, Queensland at the house of Lord Lamington, Governor of Queensland from 1896-1901.

According to popular legend, it was created by French chef Armand Galland, who was stuck with limited ingredients to feed a hungry household at short notice. His ingenious creation quickly became a hit, and has since become a staple in the Australian diet.

Which dessert do you think is the most Australian? Which one is your favourite to serve and enjoy?