• Donna Hay's perfect pavlova. (Donna Hay: Basics to Brilliance)Source: Donna Hay: Basics to Brilliance

Summer is pavlova season. But there's no need to fear a mixture that splits before it’s even in the oven, weepy meringue or a cracked shell. Donna's here to help you achieve the ultimate pavlova.






Skill level

Average: 3.1 (518 votes)

Donna Hay says making meringue is one of her all-time favourite things to do in the kitchen. Her top tip: “Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.” Get more tips in the below article.

Donna Hay's secrets to perfect pavlova, every time
Here’s how to nail the ultimate pav - no cracking, no weeping.


  • 1 quantity no-fail meringue mixture
  • 1½ cups (375 ml) single (pouring) cream
  • raspberries, passionfruit pulp and sliced peaches, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 2 hours or overnight

  1. Preheat oven to 150°C (300°F). Using a pencil, draw a 20 cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven++.
  2. Place the cream in the bowl of an electric mixer and whisk until soft peaks form. Place the pavlova on a cake stand or plate and top with the cream, raspberries, passionfruit and peach to serve.



+ Turn the baking paper so it’s pencil-side down on the tray – no marks will transfer onto the meringue.

++ Allow the meringue to cool gradually in the oven with the door closed – preferably overnight.


This recipe is from Donna Hay: Basics to Brillance.