Pavlovas have a reputation for being complicated, time-intensive, and difficult to master. Don’t tell your dinner guests this, but they’re actually pretty simple if you have the right tricks up your sleeve.
For example, when it comes to adding melted chocolate (like in this drool-worthy salted caramel pavlova), the chocolate should be fully cooled. And when you start mixing, start slow. You want to see lots of tiny bubbles as opposed to a few big ones. This makes for a sturdier base and ensures there won’t be any cracks and crumbles when baking the meringue.
This recipe nails it with the detailed step-by-step guide, but what’s even better is the butter-filled caramel sauce that’s drizzled on the final (perfectly baked) product.