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Desserts

Pavlova (All in one)

Name: Pavlova (All in one)
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 4 egg whites; 1 ½ cups Chelsea Caster Sugar; 2 tbsp boiling water; 1 tsp vinegar (I use malt vinegar); 1 tsp vanilla essence

4.5

Preparation

15 mins

Bake

1 hours

Difficulty

Easy

Servings

Warren reckons this pavlova recipe has never failed him! We like the look of the 'all in one' method and reckon it is worth giving this one a go!

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Ingredients
Method

Ingredients

4 egg whites
1 ½ cups Chelsea Caster Sugar
2 tbsp boiling water
1 tsp vinegar (I use malt vinegar)
1 tsp vanilla essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

186

What did you think of this recipe?

Very easy

Teresa S

My go to! Way to easy

I’ve tried other recipes and they never we seem to turn out, this one, perfect taste and texture. It sus form quite a large crack down to middle but otherwise is fantastic!

Clare-Louise Gerbault

I did a 1/4 quantity recipe this morning. One egg white makes quite a good sized pavlova for two people. I intend to make this recipe for Christmas

Mary G

Have made this now a few times. Best Pav recipe I've ever found! Simple and better than any other "complicated" ones and takes so much less time. The taste and texture is what it's all about, and this knocks it out of the park!

Wacka

Definitely recommend 💯💯

Sharazz

Love this recipe and using it for years, last time I used a squeezy ice cream scoop and made mini Pav's and they were perfect as well. Many thanks for being there when I was out of town and didn't have my recipe book. 😍👍

Kathleen

Have been making pavlovas for 27 years and this recipe is by far the best!

Glennis

Perfect thankyou

Nicky

Honestly when I read the recipe I thought "no way!'. But I was proven wrong. Super dooper easy. Stays beautiful and upright. Definitely my quick flash dessert go to now.

Method

Put all ingredients into a bowl and beat with an electric mixer on high speed for 10 minutes.

Heap onto a greased baking tray and bake at 140 degrees Celsius for 30 minutes.

Reduce heat to 120 degrees for a further 30 minutes.

Turn off oven and leave pavlova for 1 hour before taking it out. (This recipe has never failed me.) No more having to worry about folding ingredients into egg whites.