There are desserts that look as if they require a master's hand, but actually just take patience. Pavlova is exactly that - light as a cloud, crisp outside, soft inside, dressed in cream and fresh fruit. It's named after the Russian ballerina Anna Pavlova; when they created it, they wanted to mimic her ballet tutu. Australia and New Zealand argue to this day over who invented it first, which on its own says how prized it is.

The secret isn't in the ingredients but in one minute of attention. For the base you need 4 egg whites at room temperature, 250 grams of sugar, one teaspoon each of cornstarch, vinegar (or lemon juice), and vanilla. The egg whites are whipped until soft peaks form, then the sugar is added gradually - it's precisely that gradual addition that makes the mixture glossy and stable. At the end, the cornstarch, vinegar, and vanilla are gently folded in.

Shape a circle of about 20 centimeters on baking paper and bake at 120 degrees for around 60 to 75 minutes. The most important step is the one everyone rushes: after baking, turn off the oven and leave the pavlova to cool inside, without opening the door. That way it doesn't crack or collapse. The vinegar keeps it creamy inside, the cornstarch gives it structure.

The cream is simple - 250 milliliters of cream with at least 35 percent fat, whipped with a spoonful of powdered sugar. On top goes fresh fruit: strawberries, kiwi, blueberries, mango, or passion fruit. A tip from the pros: the tart fruit deliberately cuts the sweetness so the dessert doesn't feel too heavy. And one last rule - the pavlova doesn't go in the fridge; it's assembled only just before serving. That's it. It looks like you slaved for hours, when in fact you just waited the right way.