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Desserts

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

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Reviews

176

What did you think of this recipe?

melissa

Great easy recipe!

Jeff

Perfect recipe, after hearing for years how hard they are to make, my first one turned out great and this recipe hasn't failed me yet.

Fletcher

Yum

anonymous

this recipe sukz...better recipes are at phub...

Jeff

Nice recipe

Stephanie Watene

Looking good at the moment.

Dean

Wipe out your greasy bowl before use?...come on...who uses a dirty greasy bowl to begin with?

xdlol

gotta love these completely legit reviews

Cathy McP

Great recipe- only one I use now :)

cath

good basic recipe ,love someone saying its awful and Edmonds one better ! actually they are both identical ! same number eggs ,same amount of sugar ! only difference is the extra half teaspoon of vinegar and cornflower !!!!

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.