How do you stop pavolas sticking?

- Make sure the bowl and whisk are clean and free of grease. Otherwise, the meringue will not form properly and will be more likely to stick.

- Use a metal bowl instead of a plastic one. Metal bowls conduct heat better, which will help the meringue to cook evenly and prevent it from sticking.

- Beat the egg whites until they are stiff peaks. This means that the whites should hold their shape when you lift the whisk out of the bowl.

- Add the sugar gradually, one tablespoon at a time. This will help prevent the meringue from becoming too runny.

- Bake the pavlova at a low temperature. The ideal temperature for baking a pavlova is 250 degrees Fahrenheit (121 degrees Celsius).

- Don't open the oven door while the pavlova is baking. Otherwise, the meringue will fall and the pavlova will be ruined.

- Let the pavlova cool completely before moving it. The pavlova will be very fragile when it is hot and will be more likely to break if you try to move it.