Use the back of the spoon to spread it evenly. It should be approximately dinner plate roundness in size. Pavlovas should be round with a little hollow that takes the cream and topping, so it helps to imagine that you're making a nest shape with slightly raised edges.  If your shape is on the oblong side of circular, don't worry too much about how accurate the circular shape is - creative misshapes are permissible as long as the topping stays put. Place it in the oven and cook for 60-70 minutes, or until crisp. Don't let the meringue over-brown; it should be an off-white color on the outside when it's ready. Place it on a wire rack to cool. Transfer it to a serving dish and prepare to add the toppings. Allow the meringue to cool completely before finishing the dish.  There's a tradition to turn the pavlova over and decorate the base because it is said that this side is less crisp. Sometimes this reason is actually a nifty cover-up trick for little cooking mistakes like over-browning the top. Either way, the pavlova centre will quickly lose its initial crispness anyway because of the whipped cream and topping.
ضع المزيج داخل الدائرة التي قمت برسمها على ورق الخبز. اصنع تجويفًا مقعرًا في المنتصف. اخبز المارينغ. اخرج البافلوفا من الفرن.