The pavlova is an Australian icon, where simple ingredients can be transformed into a magnificent dessert.

However, Blackers discovered there is a surprising amount of chemistry involved in making the perfect pavlova.

Chemistry Expert from the University of Tasmania Nathan Kilah told 6PR Afternoons there are many things which can impact the chemistry of a pavlova.

“Even using a slightly dirty bowl can actually stop the egg whites from getting that nice foam,’ said Mr Kilah.

Click PLAY below to hear how to make the perfect pavlova