‘Why does mine look like it’s crying?’ A tear-free guide to the perfect pavlova

From whipping to decorating, three experts share their tips on how to prevent your Christmas dessert – and you – from deflating

If trifle is the ultimate stoic make-ahead dessert of Christmas, then pavlova is its billowy, needy, time-sensitive opposite. The former can be hacked with store-bought sponges and packet jelly and live quite happily in the fridge until serving time. The latter requires a deep working knowledge of egg-white alchemy and your kitchen’s microclimate to achieve the delicate marshmallow core and crisp exterior.

“Anything that has just a few ingredients is nightmarishly hard – because it’s technique only,” says pastry chef Alistair Wise. “You can’t put micro herbs on it and hope it’s OK.”

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