But nothing beats the crispy-on-the-outside, marshmallowy-on-the-inside texture of a homemade pavlova. I’ve had my fair share of pavlova catastrophes, but about five years ago I was enlightened ...

If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the ...

And an especially beloved creation is the pavlova, a fruit-topped cake popular in Australia and New Zealand. The dessert's celebrated for its textural contrast, with a crispy exterior meringue ...

Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a ...