Try This at Home: How to Make Pavlova

This classic dessert was named after Russian ballerina Anna Pavlova. The British call it a "Pav." Make the Pavlova on the day you plan to serve it; it will taste best the day it's made.

Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. (Tip: Flip the paper over so your meringue doesn't touch the pencil mark — you'll still be able to see the circle.)

Beat the egg whites with a mixer until satiny peaks form.

Beat in the sugar a spoonful at a time until the meringue is stiff and shiny.