I'm going to tackle the pavlova tomorrow - any tips ?

Also, Can I double the recipe to make a large pav? or should I stick with two small with cream in the middle?



Edited 1 time(s). Last edit at 12/23/2017 04:33PM by IngridO.

Not sure what doubling the recipe will do to cooking times.

My recipe is very simple, just dump it all in, whip until the sugar is all dissolved and the meringue is shiny/glossy and stiff peaks, then pile onto a tray, bake for 2 minutes at 200c, turn off oven and leave until cold.