Donna Hay: Basics To Brilliance

The Secret to the Perfect Pavlova

For special occasions, it’s nice to be able to make a super neat pavlova that’s almost perfectly round.

In just three easy steps Donna Hay shares how to create the perfect meringue that will not only bake evenly, but have a dreamy marshmallow centre and crispy snow-white shell.

  • There’s a clever trick that renders this very simple – take a pencil and draw a 20cm circle on a sheet of non-stick baking paper. You can trace a plate or the base of a cake tin to make it easier, if you like.
  • Turn the paper over so it’s pencil-side down (you’ll still see the circle through the translucent paper, but there’s no chance of any marks transferring onto the meringue) and use it to line a lightly greased baking tray.
  • Spoon the meringue mixture onto the lined tray, spreading and smoothing it to fit the guiding circle. Once you’re happy with how it looks, your pavlova is ready to bake!

This perfectly round pavlova will fit beautifully onto your favourite cake stand, making a festive centrepiece for your table.

Try Donna's Meringue recipe and variations:

No-fail Meringue
Lemon Meringue Pie


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