Notes: For best results, use fresh eggs, not carton egg whites. Separate eggs when they are cold, but allow the whites to come to room temperature before whipping. Ensure your bowl and whisk are completely clean and dry.
Notes: If the pavlovas are still sticky after the baking time, continue baking, checking frequently. The slow cooling in the turned-off oven is essential for achieving a crisp shell and soft marshmallowy interior.
Notes: You can make stabilised whipped cream a day ahead. Store it in a piping bag or airtight container in the fridge. Do not stir before using.
Notes: Assemble the pavlovas just before serving to prevent the cream and fruit juices from softening the crisp meringue shell.