Pavlova: filling changes the crispy base

Useful to know

Pavlova uses a baked meringue base, with a crisp surface and a different texture inside. King Arthur shapes the base as a shallow bowl that later receives its filling. [1]

Cream and fruit gradually soften the meringue. The source therefore separates baking and cooling from final assembly. Plan around serving time as well as oven availability. Depending on the method, some cracking can be normal; an uneven surface does not automatically mean the dessert has failed.