Old-Fashioned Pavlova with a Citrus Glaze

Method

1. Heat the oven and prepare your pan; measure unsalted butter and mascarpone precisely.

2. Combine the dry and wet ingredients just until smooth, without overmixing.

3. Fold in milk and transfer the batter to the pan, leveling the top.

4. Bake until set and golden and a tester comes out clean.

5. Cool before slicing so the pavlova holds its shape.