The most important thing to remember when making pavlova is

The most important thing to remember when making pavlova is that moisture is there greatest enemy!  Don’t make a pavlova on a humid or rainy day.

I like to use fresh free-range egg at room temperature, and ensure there is not a single spec of egg yolk in the separated whites.

Using egg whites that have been frozen then thawed means that the egg white is stabilised, and stable egg whites make great pavlovas.  So don’t throw out any egg whites, freeze them!

There is no doubt, that pavlovas that are left overnight to cool in the turned off oven, with the door ajar, hold up the best.

Of all the pavlova toppings, I think that whipped cream, berries and a drizzle of fresh passionfruit is the very best!