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What a delicious looking pavlova! I do have a question, how long does it need to cool for? Also, do you cool it in the oven, or you take it out, or you put in in the fridge?

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It's definitely worth waiting for it to cool to room temp. This could be an hour or so. I tend to cool it out of the oven but some people swear by cooling it in the oven having turned it off and leaving the door open a little bit. Personally I haven't found much benefit to this so I don't bother. Some say it reduces the amount it deflates as it cools but I just find the recipe I use doesn't deflate in any significant way really and it needs to cool a lot longer in the oven (and I often want to serve it quicker than that would allow!!) I never have it in the fridge before serving.

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Thank you so much for the tip, Wil! I'm going to try your method today. I just hate how there are so many different recipes and not all of them are trustworthy. I trust you though!

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So beautiful. I think I am going to have to give this a go. I do love them but hard to find here in the US. Thanks for the recipe and the tips.

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Dec 22, 2023Liked by Wil Reidie

Love a pavlova.

Thanks for your recipe and tips.

Mine calls for a really hot oven to start 230C, then turning it down a heap once you actually put it in (I think to 130 but could be less). Guess this is to set the outside? The other tip is leaving it in the oven with the door ajar as it cools so it doesn’t collapse.

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You're welcome, thanks for reading. Yes the high temperature you mentioned sounds like it is designed to set the outside but I've not found such a high heat necessary. But my way isn't the only way, just the way that works for me.

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And the keeping in the oven to cool is one I have tried in the past but not personally seen much difference in the result..I will try it again next time though. Thanks for the tip.

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Thanks, Wil! Never been able to get it quite right 😝

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Then I really want you to. Let me know how it goes and if you have any questions.

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πŸ‘

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