Bake a pavlova

What can we use instead of caster sugar, cornflour, white vinegar, heavy cream, baking parchment, or egg whites if those are hard to find?

Use superfine or blitzed granulated sugar for the 200 g caster sugar, cornstarch for the 1 teaspoon cornflour, lemon juice for the 1 teaspoon white vinegar, whipping or double cream for the 300 ml heavy cream, a silicone baking mat instead of baking parchment, and aquafaba (chickpea brine) as a vegan substitute for the 4 egg whites.

My meringue won’t get glossy or stiff—what likely went wrong and how can I fix it?

If the meringue won’t reach glossy stiff peaks, make sure no yolk or water got into the separated egg whites, use a clean dry metal bowl and whisk, add the 200 g caster sugar one tablespoon at a time while whisking on medium, and keep beating until the mixture is shiny before folding in the cornflour, vinegar and vanilla.

How can I adapt this pavlova activity for different age groups so it’s safe and fun?

For ages 3–6 have children gather materials and spoon or decorate the whipped cream while an adult separates eggs and handles the oven, for 7–12 let them whisk the egg whites and fold in ingredients with supervision, and for 13+ let teens operate the mixer, shape the pavlova on the baking parchment, and help with baking under adult oversight.

What are simple ways to extend or personalize the pavlova once the basic recipe is done?

Personalize the pavlova by folding a tablespoon of cocoa or citrus zest into the meringue before spooning onto the baking parchment, flavoring the 300 ml whipped cream with passionfruit pulp or a little icing sugar and vanilla, making mini pavlovas instead of one round, or decorating each finished pavlova with different fresh fruits before photographing for DIY.org.