Thought I'd make a heart-shaped pavlova for dessert tomorrow night (awwwww....) - got Devonshire double cream, assorted berries & kiwi fruit.
However, it is rainy / drizzly here & I seem to remember that affects the meringue. I also remember making several attempts before I got my last one right - crunchy on outside / chewy on inside. Does anyone have any advice to ensure a perfect pav the 1st attempt?
TIA & Happy Valentine's Day!