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OK, thanks for giving me a lot to think about. As you suggested, I've been careful to add the vinegar, vanilla, and cornflour quickly at the end. But I'm not sure what you mean by "once the pavlova is filled with cream and fruit..." do you mean covered with cream and fruit? or do you...

OK, next time I'll cook it in the evening so I can leave it over night. I am curious about the science of leaving it in the oven to cool ever so slowly. Is it setting? Why does humidity affect cooling time? Thanks for your reply! Vinegar: I will certainly try reducing to 1/2 tsp. Salt...

Actually I've been very careful about opening the door early. I always feel the glass to ensure it's at room temperature. As far as the sugar, I have been beating it in when I get soft peaks, about 2 tbsp. at a time. I beat the whites until I can no longer feel the grains of the sugar...

bump anyone got any ideas? i could use a hint

Hi- I've been trying to perfect the New Zealand/Australia pavlova, which for me has involved learning how to properly beat eggs and what exactly the difference between 'soft peaks' and 'hard peaks' is. I think I've got that down finally... After four flat pavlovas I switched to a metal bowl...