A perfect pavlova should be white, perhaps slightly beige in color, dry crisp on the outside and soft on the inside. Ideally, you can check with a skewer but that runs the risk of it sinking. So, I prefer to use a tried and tested method for the right temperature and time. For this recipe, I find baking at a high quick blast gets a nice crisp shell, then reducing the oven temperature to low and cooking for another 30 minutes. Then, leaving in the oven switched off for a further 2 hours ensures that the inside is baked.