There are so many pavlova recipes out there. All with minor differences here and there such as the oven temperature, cooking time and different instructions for whisking or folding in the sugar etc. I have been put off making pavlova for fear of failure because there seem to be so many opinions on how to do it best.

Rest assured – it’s not that difficult – just pick a version and if it works for you, stick to it. I’m sticking with Mum’s pavlova recipe which includes a teaspoon of white wine vinegar and a teaspoon of cornflour for the mallowy inside. It also gets made the day before, and left in the oven overnight to dry out.