Donna Hay: Basics To Brilliance

A simple, sophisticated take on this classic Australian dessert.


  • 1 x quantity no-fail meringue mixture (see basic recipe)

  • 1½ cups (375ml) single (pouring) cream

  • raspberries, passionfruit pulp and sliced peaches, to serve


  • 1.

    Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm 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.

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