Uploaded August 2025 | Updated September 2026, 3 days ago

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A sturdy pavlova starts with how you shape it.
This method gives it strength and stops it from sinking.

Get the full recipe here:
thescranline.com/classic-pavlova-recipe

I tested 30 pavlovas to figure out what works.
Shaping with ridges helps support the structure as it bakes.
Those little peaks aren’t just pretty, they’re practical.
This is how I get a thick, crisp crust and soft centre that holds up every time.

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Tried shaping yours this way? Let me know below.

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