Why did my pavlova crack and how can I stop it from cracking?+
Cracks usually happen when the pavlova expands too fast or cools too quickly. Bake at a low even temperature and don’t open the oven door while it cooks, then leave it in the oven to cool slowly once it’s done. This gentle process lets it set without sharp changes that lead to cracks.
How can I keep my pavlova crisp on the outside and soft inside?+
Make sure your sugar is fully dissolved before baking and use caster or superfine sugar so it melts into the egg whites. A low, slow bake dries the outside while leaving the centre marshmallow-soft and cooling inside the oven helps lock in that texture.
What should I do if my pavlova base ends up soggy or sticky?+
A soggy base often means the pavlova didn’t bake long enough or the temperature was too low. Bake long enough at a consistent low heat so it dries out properly and avoid adding any cream or juicy toppings until just before serving.
Why won’t my egg whites whip up properly for pavlova?+
Egg whites won’t whip well if there’s any grease or yolk residue in the bowl or whisk or if the whites are too cold. Use a clean, dry bowl and let egg whites come to room temperature before beating them to stiff peaks.
Can I swap out different types of sugar for pavlova?+
Regular granulated sugar doesn’t dissolve as easily and can leave a grainy texture, so superfine or caster sugar is best for a smooth 'n' glossy meringue. If that’s not available, pulse regular sugar briefly in a blender or food processor to make it finer before adding.
How do I prevent my pavlova from becoming too sweet or too stiff?+
Measuring sugar accurately and adding it slowly while you whip the egg whites helps balance sweetness and structure. Too much sugar can make the meringue overly stiff and very sweet, so sticking to the recipe ratio gives the best flavour and texture.
