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To make a pavlova base, you will need egg whites, sugar, vinegar, and cornstarch. Beat the egg whites until stiff peaks form, gradually add sugar, vinegar, and cornstarch. Bake at a low temperature until the outside is crisp.

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5mo ago

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To maintain the freshness and texture of a pavlova, store it in an airtight container at room temperature away from moisture and heat. Avoid refrigerating it as the moisture can make it soggy. It is best to consume the pavlova within 1-2 days for the best taste and texture.


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