Pavlova

[Chasingcars]

I made my first ever Pavlova last week and surprised that it came out perfect first time - little crunchy and a little gooey, and it rose really well. I since had a second and third attempt using the same recipe but when i put the mixture onto the tray it seemed a lot runnier and subsequently doesnt rise as much. Any suggestions on what i could do or which ingrediant is the key one to thicken it up and ensure it rises??

[coccinelle]

The cornflour helps thicken it. Make sure you use good quality fresh free range eggs as cheaper, battery hen eggs are a lot runnier (don't think that's a word but you know what I mean!).

[Connemmara]

I am a connoisseur of making pavlovas and it took me 20 years to perfect them. You have to be so sure of every single little detail. If you want more details - I did give a recipe some time ago - so look up Pavlova in the question and you may get your answers. Good luck!!!