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perfect pavlova

Hello, hello!

In case you haven't heard, my MIL Helen makes the most glorious Tall Pavlovas. She's been on pavlova duty for 30 years and it is always (ALWAYS) the first dessert to disappear.

Now if you've ever attempted to make a pavlova from scratch, you probably know how tricky they can be to perfect. The ingredients are simple, but they have a well-known reputation for being fragile and finicky.

But I have good news. I've watched my MIL make many, many pavlovas and she's kindly given me all her secrets - so now I know how to make an amazing tall pavlova from scratch too. And I want to share her golden tips with you.

Humidity is the enemy.

Humidity is not friends with meringue. My MIL won't even boil the kettle when she's on pavlova duty. If you live in a humid climate, get started early in the morning or switch on the air-conditioning.

Dissolving the sugar is key.

The most important part of making a pavlova is dissolving the sugar completely. And it takes a really, really long time. My MIL used to hang out a load of washing while the mixer was going. Checking if the sugar is completely dissolved between your thumb and finger is a must.

Shaping the meringue is important.

When you are making a tall pavlova, the way you shape it matters. My MIL uses a palette knife to bounce it into shape. She then creates long strokes up the sides of the pavlova for stability.

Cooling overnight is ideal.

A tall pavlova has a soft and delicate shell around the wall of marshmallow inside. If it changes temperature quickly, it will instantly crack and collapse. Once it's baked, let it cool overnight by leaving it in the oven turned off. Just don't forget about it and preheat the oven in the morning!

Cracking the top is a must.

It may seem scary but gently running a knife around the top of a tall pavlova is a must to fill it with cream and fruit. Otherwise, it's likely that all the cream and fruit will fall off the sides. This is a sneaky way to get loads of cream and fruit in every bite.

MIL'S PAVLOVA RECIPE

what you've been baking

"Hi Jessica, so many effusive comments received from friends with whom I shared this cake this evening. Congratulations on creating such a satisfying cake. It has a touch of magic that makes the cake great. Thank you. PS I was too slow and after 10 minutes the cake was gone." - Michael

APPLE CAKE RECIPE

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Happy baking, Jess x

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