Saving a pavlova that didn't form a crust I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today and was a reasonably warm day.) Can I put it back in the oven and to save it or do I have to start all over again?
I have never tried it myself,  but a torch can be used to make a crust on the meringue in a baked Alaska. Testing it on a small part of it could give you a clue if it is worthwhile.