Pavlova belongs to that rare category of desserts that seem to defy the laws of baking. The exterior shatters at first touch. The interior yields like marshmallow. Whipped cream and fresh berries complete a creation so light it practically levitates from the plate.

Both Australia and New Zealand claim this masterpiece as their own, each insisting it was invented to honor the Russian ballerina Anna Pavlova during her tours of the 1920s. The controversy continues. What matters is that someone, somewhere, discovered that egg whites, sugar, and a touch of cornstarch could produce something transcendent.

The technique is simpler than you might fear. You're essentially making a meringue with two additions: cornstarch and vinegar. The cornstarch absorbs moisture inside the meringue as it bakes, creating that soft center. The vinegar stabilizes the egg white proteins and helps develop the characteristic crisp shell. Together, they produce the texture that distinguishes pavlova from every other meringue dessert.

Don't chase perfection. A pavlova should look handmade, with craggy peaks and honest cracks revealing the marshmallow interior. The contrast between crisp and soft, sweet meringue and tangy berries, airy cream and substantial fruit, is the entire point.