There’s a lot of babble out there about the delicate nature of pavlova: Use superfine sugar! Don’t open the oven door during baking! Start at a hot temperature and turn down the oven immediately! Let the pavlova cool overnight in the oven! Cool in the oven but keep the door propped open with a wooden spoon! You can follow whatever gospel you like, but I prefer to keep it easy-peasy, by using plain ol’ sugar, baking at 250 from start to finish, not freaking if I need to check on the pavlova during baking, and letting the pavlova cool in the oven until it’s well, cool, whether it be for an hour, or up to a day in advance. As always, simplicity prevails. Tea lovers, this one’s for you.