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!


  • Clean Utensils Really Well
    Egg whites won't whip properly - why?
    Meringue hates grease or fat. Use clean metal bowls and spoons as they don't absorb fat.
  • Stiff Peaks
    You need sufficient air in the pavlova for it to rise. Whip it to stiff satiny peaks so it will hold it's structure.
  • Avoid Cracks
    Bake in a cool oven 110 degrees for 90 minutes. When it's baked, open the door and leave it to cool in the oven. A quick change in temperature can cause it to crack.
  • No Weeping
    Moisture is the enemy! Storing the baked pavlova in the fridge can cause it to weep. Store it in a cool dry place until you are ready to add the cream and fruit.