Pavlova

A few cracks are normal: the crisp shell contracts as the marshmallow-like centre cools. Keep it in the switched-off oven with the door ajar until cool, and avoid moving it while warm; a humid kitchen can also soften the shell.

The outside should feel dry and crisp, while the centre stays soft. Bake it low and slow, often at about 120 °C for 1–1½ hours, then leave it to cool in the oven; opening the door early can cause a sudden temperature drop.

Yes: bake the meringue base ahead and, once completely cool, keep it in an airtight container at room temperature in a dry place. Don’t refrigerate the bare base, as moisture makes it sticky.

Add them shortly before serving so the cream and fruit juices don’t soften the crisp shell. Whip the cream until it holds soft peaks, then top with berries, passion fruit or sliced kiwi.

Freezing is not ideal: thawing can make the meringue damp and sticky. For the best texture, store the unfilled base airtight at room temperature and add the cream and fruit just before serving.

Pavlova is a meringue dessert with a crisp outside and a soft, marshmallow-like centre, usually topped with whipped cream and fruit. Small crisp meringues are baked until dry all the way through.

Australia and New Zealand both claim pavlova, and its exact origin remains disputed. The dessert is named after Russian ballerina Anna Pavlova; its airy meringue is often said to evoke a tutu.