Still having trouble nailing down a pavlova that’s right for you? Here are some of my favorites:
Orange blossom-flavored meringue, chocolate whipped cream, blood orange segments, pomegranate molasses
Rose-flavored meringue with white wine vinegar, plain cream, red wine-soaked strawberries and macerated kumquats
Bourbon meringue, maple cream, sliced assorted plums
Apple cider vinegar meringue, sour cream whipped cream, cubed apples caramelized in butter
As you make your pavlova, it’s worth keeping some basics in mind.
While making the meringue:
Line your baking sheet with parchment paper for easy meringue removal.
If your recipe calls for drawing an X-inch circle on your parchment to guide your meringue formation, don’t bother—presumably you have this circle thing figured out by the time you’re old enough to read blogs.
If you’re using a rimmed baking sheet, flip it upside down and bake the meringue on the other side. Then you can slide the meringue right on to a serving platter without any lip.
Form a shallow crater in the center of the meringue when you put it on the baking sheet. It’ll puff up a little during baking, and the dip with higher sides will form a better cradle for your fruit.
Leave a couple inches breathing room on all sides of your pavlova for expansion in the oven.
