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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

4.3

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

approved=true&orderBy=-hs_createdate&limit=10&offset=100

{has_more=true, offset=110, total=172, results=[{comment_text=Only Pavlova ever to fail. Wasn't crunchy on the outside. Will go back to Edmonds Cookbook 4 egg whites fail safe recipe., approved=true, user_name=Leslie, hs_createdate=1702249867909, rating_new__1_5_=1, id=11175581975}, {comment_text=This is the best pav I ever made! Turned out perfect, lives up to it's name. I won't search any further for another recipe. I like that this recipe calls for 6 eggs as opposed to 4 as I like making it for a group of 8-10.Thank you!!, approved=true, user_name=Heidi, hs_createdate=1702249867769, rating_new__1_5_=5, id=11175550741}, {comment_text=I liked the detail of this recipe however the Pav wasn't even remotely cooked under the shell., approved=true, user_name=Hayden, hs_createdate=1702249867763, rating_new__1_5_=1, id=11174112650}, {comment_text=I lived in NZ for 10 years. I now live back here in the States. I have made this for my mother and she loved it. I am now getting ready to make some for my friends. Can't wait to see their faces!, approved=true, user_name=toni, hs_createdate=1702249867376, rating_new__1_5_=5, id=11175479609}, {comment_text=I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years, approved=true, user_name=Vonda nansett, hs_createdate=1702249867114, rating_new__1_5_=5, id=11175475590}, {comment_text=Great pav! Came out perfectly! But had to cook for 2 hours and 15mins and cool in the oven. Perfect if you have plenty of time. Everybody loved it!, approved=true, user_name=Jaimee, hs_createdate=1702249866801, rating_new__1_5_=4, id=11175383408}, {comment_text=Just amazing i cut sugar back result was so great will keep making this great dessert.Thank you., approved=true, user_name=Elaine, hs_createdate=1702249866687, rating_new__1_5_=5, id=11175653678}, {comment_text=Love this recipe, works perfectly every time., approved=true, user_name=Kate, hs_createdate=1702249866308, rating_new__1_5_=5, id=11175572753}, {comment_text=Good, approved=true, user_name=Hi, hs_createdate=1702249866222, rating_new__1_5_=4, id=11174084649}, {comment_text=Delicious. Done it 10+ times and it never fails (unless I forget to turn the oven off) - definitely recommend!, approved=true, user_name=Elena, hs_createdate=1702249866146, rating_new__1_5_=5, id=11175696532}]}

Reviews

172

What did you think of this recipe?

Leslie

Only Pavlova ever to fail. Wasn't crunchy on the outside. Will go back to Edmonds Cookbook 4 egg whites fail safe recipe.

Heidi

This is the best pav I ever made! Turned out perfect, lives up to it's name. I won't search any further for another recipe. I like that this recipe calls for 6 eggs as opposed to 4 as I like making it for a group of 8-10.Thank you!!

Hayden

I liked the detail of this recipe however the Pav wasn't even remotely cooked under the shell.

toni

I lived in NZ for 10 years. I now live back here in the States. I have made this for my mother and she loved it. I am now getting ready to make some for my friends. Can't wait to see their faces!

Vonda nansett

I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years

Jaimee

Great pav! Came out perfectly! But had to cook for 2 hours and 15mins and cool in the oven. Perfect if you have plenty of time. Everybody loved it!

Elaine

Just amazing i cut sugar back result was so great will keep making this great dessert.Thank you.

Kate

Love this recipe, works perfectly every time.

Good

Elena

Delicious. Done it 10+ times and it never fails (unless I forget to turn the oven off) - definitely recommend!

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.