It's the Kiwi classic dessert. This wonderful recipe will have you licking every last bit from your bowl!
Have egg whites at room temperature. This gives a better volume when the whites are beaten.
When beating egg whites to make a meringue, make sure the bowl is clean and grease free otherwise the egg whites will not beat to a good foam.
Use a cake tin to mark the 20 centimetre circle on baking paper.
Cooling the pavlova in the oven helps keep it dry and prevent cracking. Sudden changes in temperature cause the pavlova meringue to crack.
Don't fret too much if the pavlova does crack. The cream will hide the cracks.