Once I turned the Pavlova out onto the baking sheet, Coco and Theo got down to the important work of licking the whisk and spatula.
The recipe Laura-Ann sent is in Celsius. First the oven is heated to 300 Fahrenheit, then as soon as the Pavlova is put in the oven, you lower the temperature to 285 Fahrenheit, and after 15 minutes, down to 250 Fahrenheit for another 1.25 hours. According to Laura-Ann, the most important thing when making Pavlova is leaving it in the oven afterward. You switch off the oven, open the door to vent and leave it there to cool completely.
Once it's cooled completely, top with whipped cream and berries or fruit. Then it's ready to serve. I had absolutely no idea how to serve it, but I just grabbed a pie server and cut wedges and it worked out fine.
It's almost magical how the outside is crunchy and hardened, while the inside is soft and airy. After I served it up and took a bite, I realized that not only had I never made a Pavlova before, but I had never even eaten one before! I was instantly a devoted fan. I've already made two more since the Mother's Tea. It has been a huge hit with everyone.
Coincidentally, after the Mother's Tea, my mom got her May issue of Better Homes & Gardens and Pavlova was the cover story! Their version has rosewater in it. I may just have to try that next! Rosewater is one of my favorite things of all time. Have you had Pavlova? If you try it for the first time, I highly recommend Laura-Ann's recipe! Make sure to let me know how it turns out! Enjoy. xo