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Perfect Pavlova

Name: Perfect Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: 6 egg whites (at room temperature); 2 cups Chelsea Caster Sugar (450g); 1 tsp vanilla essence; 1 tsp white vinegar; 2 tsp Edmonds Fielder's Cornflour; 300ml Meadow Fresh Original Cream, whipped; Fruit, to decorate

4.5

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

This easy pavlova recipe takes only 20 minutes to prepare (the rest is baking time). Bake this and you'll be the dessert hero! The many 5 star reviews speak for themselves.

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Ingredients
Method

Ingredients

6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar (450g)
1 tsp vanilla essence
1 tsp white vinegar
2 tsp Edmonds Fielder's Cornflour
300ml Meadow Fresh Original Cream, whipped
Fruit, to decorate

Additional tips

Older eggs work better as the white breaks down easier.

Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).

Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

292

What did you think of this recipe?

Kelly

Best pavlova recipe family loves it.

Karen

It's still cooking

Gael

I really like this recipe, it’s easy and never fails

Ros Mead

Great recipe. Made it for 'Christmas on boxing day' and today for Christmas day celebration with most of the family tomorrow, 11 January 2025. We require lots of Christmas celebrations as our children still want to celebrate with us even if they are away on Christmas day!

Kuinsa

Good, I tried to print the recipe and it wouldn't let me go to the link

Ann Allen

Best pavlova I have ever made!

Karen Bigbutt

I tried to make this recipe 3 times and all of these times it didn't work. I am very disappointed, as Chelsea sugar recipes do not usually disappoint.

Donna

Works every time. Crunchy on the outside and soft in the middle.

Rangitaia Crowley

I wish I had this recipe years ago! It is my first time I made a pavlova for years! This recipe is perfect! Thank you for sharing, now making my second pavlova for New Year Eve.

Cherrill suckling

Excellent crunchy, soft inside delicious

Method

Preheat oven to 110ºC bake (not fan bake). Line a baking tray with baking paper.

In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.

Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and Edmonds Fielder's Cornflour.

Spoon mixture out onto the prepared tray into a dinner plate sized mound.

Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack, then transfer to an airtight container.

When ready to serve, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.