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How to bake Michelle Darmody's classic pavlova — and the mistakes to avoid

"A good pavlova has a crisp shell that is a very pale golden colour and has a centre that is light, soft and fluffy."

How to bake Michelle Darmody's classic pavlova — and the mistakes to avoid — Pic: iStock

Sat, 11 May, 2024 - 02:00

Michelle Darmody

Michelle Darmody

The sweetest of treats from our queen of cakes

Depending on who you ask, pavlova originated in either Australia or New Zealand.

It is quite a contested issue between the two countries.

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<p> Michelle Darmody: "The base of the coconut bars is quite wide and the chocolate tends to stick the metal rungs on the rack. The cooled chocolate layer tends to come off when I try to remove them from a wire rack."</p>

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