Pavlova is a crowd-pleaser, and therefore a great dessert for your Christmas dinner. In fact, it’s not too difficult. You use 4½ tablespoons (55 g) sugar per egg white, and add a bit of cornstarch and vinegar for a nice soft center and a crunchy exterior. There’s also cornstarch in confectioners’ sugar. This keeps the meringue nicely stiff. Just don’t open the oven while baking. Look through the window. A pavlova cracks; it should crack, so it can’t really fail. You can make it a day in advance, but don’t keep it in the fridge. Store it in the cold oven instead: Meringue doesn’t like humidity.