Three tips for the perfect pavlova

The classic Christmas dessert is known as being a tricky one to get right. Here are three quick tips to get that pavlova spot on. Don’t cook other dishes or boil the kettle when making pavlova – these activities create steam, which adds moisture to the air. To give structure to your meringue so it’s less likely to collapse during baking, run a flat-bladed knife up the side all the way around to make furrows. Leave the pavlova in the oven after baking to cool and dry out completely. Just remember to keep that door closed or you risk a cracked pavlova.