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The secret of great meringue I have found is not in the cooking, but rather, the lack of it. The oven must be very low – 100°C, and once you set the foam for 15-20 minutes, you need to turn the oven off completely and allow the meringue to just dry out. Some pastry chef's leave it overnight in the oven. This guarantees a white meringue that's crisp on the outside and chewy in the middle.

  • Makes/Serves
  • 8
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • 15 - 20 mins
  • Oven Temperature
  • 220oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • No




  1. Make the meringue, then heap it into the centre of the prepared baking tray and form it into the shape of a cake about 22cm in diameter, making the centre a little shallower than the sides.
  2. Reduce oven temperature to 100°C and bake the Pavlova undisturbed for about 15-20 minutes, or until the outside is set and firm to touch but browning has not yet occurred.
  3. Turn the oven off and leave the Pavlova in the oven for as long as possible, preferably overnight. (The meringue may crack a little as it cools).
  4. The Pavlova shell will keep for up to 2 weeks if stored in a cool, dry place away from draughts and moisture.
  5. When you are ready to serve, add the berries to the Chantilly cream, squashing some of them as you go so their juice bleeds through the cream, then spoon over the Pavlova.
  6. Top with rest of the fruit and passionfruit pulp.


This recipe has no variations