The consistency of Pavlova
As Delia is my auto 'go to' for baking recipes, I'm interested to know your opinion about what is the correct consistency and texture for a Pavlova? I've had some which are very thick and marshmallowy in the centre. Mine always seem to be more of the crunchy texture, which is lovely when mixed with the consistency of gooey, fruity cream or marscapone and creme fraiche, but I'm always looking for a little tiny bit more of a puffy centre. I'm just keen to know what I should be looking for. Thank you.