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I simply adore the pristine glossines of egg whites beaten to meringue consistency and there’s something about going to bed at night knowing that you have a dessert tucked away in the oven (I like to leave the meringue in the oven overnight to cool completely) that just makes me happy.

I am especially partial to the pavlova you see pictured here because of the combination of strawberry and rhubarb, which is a quintessentially spring flavour for me (assuming I lived somewhere where spring actually ever arrived).

This dessert is based on this one, from Martha Stewart. I’ve added in strawberries for the pure pleasure of that flavour match.

I know a lot of people are intimidated by the idea of meringue but don’t be. It’s far more forgiving than you think. The keys to successful meringue, and subsequently pavlova, are to ensure that your mixer bowl and whisk are glean and grease-free. The best way to ensure this is to rinse them with water and some lemon juice. The lemon juice will ensure that any lingering grease is washed away. Thoroughly dry your bowl and beater, as well. Any dampness on the surfaces will make it more challenging for the egg whites to build in volume.

When your piping or mounding your meringue on to the baking tray (I use parchment on the tray), add a few dabs of meringue in each corner, under the parchment, to hold it in place on the baking tray. This ensures the paper doesn’t move around as you pipe or mound your meringue on the tray.

What I loved about the Martha Stewart recipe was the idea to create a valley in the centre of the pavlova to hold your cream filling. I use this trick every time.