Easter Lemon Pavlovas, you can top them with berries or with Cadbury eggs. Pavlovas aren’t hard to make, they are actually fairly easy and the results are stunning as long as you observe a few tips: -when whipping the meringue add the sugar slowly. Use granulated or super fine sugar. -whip the meringue until it’s super super stiff, if the meringue isn’t super stiff the pavlovas won’t hold a nice shape once piped -when adding the lemon juice and cornstarch just fold gently very briefly until combined -don’t open the oven door while baking, and after the pavlovas are done baking leave them in the oven for 30 plus minutes with the oven off (still no opening the door) because if the pavlovas go through an abrupt temp change they will crack or deflate -the pavlovas will be crisp on the outside and still a bit gooey inside when done baking, if you cook them until the center looks completely set, they will be hard to chew when they cool down and dry These pavlovas were filled with whipped cre...