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."
Pic: iStock

Pic: iStock

Sat, 11 May, 2024 - 02:00
Michelle Darmody
Michelle Darmody

Michelle Darmody is a baking expert and writer, as well as an award-winning author. Michelle works across food education, sustainability and food policy and has a Doctorate in Culinary Arts.

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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