Pavlova is an elegant dessert made with a crisp white meringue layer filled with whipped cream and fresh fruit. To prevent your meringue from being flat and grainy, beat the egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when mixing in sugar, add about 1 tablespoon at a time, beating well after each addition. Then beat until meringue is thick, white, and glossy. Make sure that no trace of grease or egg yolk gets into the whites.