Pavlova

Some cracking is normal and expected — it's part of the pavlova's rustic charm. Major collapse usually means the oven was too hot or the meringue was opened too soon. Always let the pavlova cool completely inside the closed oven (1–2 hours or overnight) — a sudden temperature change causes it to sink. Also avoid baking on a humid day: moisture weakens meringue.

Humidity is usually the culprit — meringue absorbs moisture from the air. Bake on a dry day if possible. The inside of pavlova is intentionally soft and marshmallow-like, but the outside crust should be dry. If the entire meringue is sticky, it was under-baked or pulled from the oven while still warm. Make sure it dries completely in the closed oven after baking.

Any tart fruit works well: kiwi, sliced strawberries, raspberries, mango, or a mix of fresh berries. The key is balance — you want something acidic to cut through the sweetness of the meringue and cream. A squeeze of lemon juice stirred into the whipped cream also helps. Orange segments or pomegranate seeds add beautiful colour.

The meringue base can be baked and stored (unwrapped) at room temperature for up to 2 days in a dry environment — it must stay dry. Assemble with cream and fruit only just before serving, as the cream softens the crust quickly. Never refrigerate the finished pavlova — condensation will make the meringue weep and collapse.

Cream that is not cold enough won't hold its shape. Use cream straight from the fridge, and chill the bowl and beaters too. Don't over-whip — stop at soft-to-medium peaks. Adding a tablespoon of icing sugar and a teaspoon of cornstarch helps stabilise the cream. Also add cream just before serving — it will soften over time even when properly whipped.