Baking Pavlova – Why does it go wrong?

Why does pavlova crack, weep or even collapse? Here are my top tips for success!

It’s crucial you don’t take it from the oven to a cooler temp straight away as it will crack from the quick change in temperature. When it’s baked leave the pavlova in the oven with the oven door open to cool slowly. I find the best time to bake pavlova is the evening before your event. After it cools in the oven you can cover it loosely, close the door and leave it there overnight. It saves space in your kitchen.😉

Read the other tips for perfect pavlova!


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