Pavlova can crack during baking for several reasons, but it is mainly due to the whipping stage. Don't make the mistake of whipping all the ingredients at high speed to make the meringue rise faster. It will be firm but will fall apart during baking or even crack.u003cbr/u003eFollow the instructions carefully by first whisking at slow speed and then gradually increasing the speed without going over medium and ending on high.u003cbr/u003e