This is the only pavlova recipe I use. It works every time and it lends itself so well to being doubled. The texture is just heavenly - great crispy waves of meringue with a soft, chewy, pillowy & marshmallowy centre. I usually just top it with healthy amount of slightly sweetened whipped fresh cream and then berries or passion fruit. (Honestly, you're not trying to be healthy here... 😉) The sweet-tangy contrast is absolutely delicious, but you can use anything.
I find it works best if when the bake time is over, you switch off the oven and then just crack open the oven door enough to slide in the handle of a wooden spoon. Then leave it to cool for at least an hour. It sometimes cracks and deflates a bit, but it's really ok especially if you're going to cover with cream 😉, and the flavor isn't affected at all... It looks spectacular and so impressive that people assume it's difficult - but once you have the hang of it, this pav's easy-peasy. 😋
