i only ever leave my pavlova in the oven with the door ajar until it is cool for a nice pav. if you leave it overnight in a closed oven the moisture will not escape and the pav will re-absorb it causing it to sweat

Isn’t the moisture beading on a pavlova from using the wrong sugar? I was told if you used normal sugar instead of castor sugar, it doesn’t dissolve properly and causes the beading

i would get it out. we eat ours straight away lol

You need to leave the oven ajar

I agree, never keep mine in the oven (usually because if I did, sticky fingers would get at it quickly :P)

Also; place it in an airtight container.

I don’t keep/leave mine in the oven.

I haven’t made Pavlova before. My bestfriend gave me one and I have to keep it in the fridge as per her instruction. So, I don’t really know. Sorry.

I have never heard of leaving it in oven, take it out, decorate with cream and fruit and put in fridge.

I don’t keep mine in the oven. As soon as it is cooked, I remove it and transfer to a cake container. I then allow it to cool uncovered on the bench. Once it is completely cooled I then place the cover on the container. If you looking for a really crunchy outside then add extra cornflour to the mix when mixing. The more cornflour the thicker the crust.

As you have said dont open the oven until it has cooled or the pavlova will crack and cave in. I usually cook mine the night before and turn the oven off before going to bed and by morning its cooled. I then cover it with tinfoil and put it in a safe place…not in the fridge. Dont dress it with cream and toppings until just before you are ready to serve it or as close to serving time as possible and all should be wonderful.

No need to keep pavlova in the oven, We eat ours the day they are cooked.