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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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{has_more=true, offset=170, total=176, results=[{comment_text=I think it was a bit undercooked. It was quite gooey and mushy on the inside, but the outside was crunchy. Please let me know if this is normal!, approved=true, user_name=Nika, hs_createdate=1702249852650, rating_new__1_5_=4, id=11175435919}, {comment_text=A very simple recipe with outstanding results. I have only made two pavlovas in my life because I don't usually like them. The first pav was good and everyone loved it, but I lowered the temperature by 10C for the second attempt, which resulted in a beautiful soft marshmallow. The response from diners was amazing. \The best pav they had ever eaten\".", approved=true, user_name=Lindsay, hs_createdate=1702249852593, rating_new__1_5_=5, id=11175562608}, {comment_text=Not cooked after the time stated sugar has seeped out I make a amazing pav normally, approved=true, user_name=Romina, hs_createdate=1702249851596, rating_new__1_5_=1, id=11175679558}, {comment_text=An absolute winner with dinner guests, approved=true, user_name=Linda, hs_createdate=1702249851488, rating_new__1_5_=5, id=11175430584}, {comment_text=It was so good., approved=true, user_name=john, hs_createdate=1702249851437, rating_new__1_5_=5, id=11175484256}, {comment_text=Chelsea is always my go to! Easy, reliable recipes., approved=true, user_name=Debbie Walker, hs_createdate=1702249851318, rating_new__1_5_=5, id=11175365260}, {comment_text=Always a winner this one from Chelsea. Thanks all., approved=true, user_name=Chris, hs_createdate=1702249851315, rating_new__1_5_=5, id=11174084436}, {comment_text=Disaster again! Did everything right. Nice thick mixture but when it had cooked and cooled it was sunken inside and undercooked., approved=true, user_name=Mick, hs_createdate=1702249850213, rating_new__1_5_=3, id=11174112366}, {comment_text=Great, approved=true, user_name=Lewis, hs_createdate=1702249850167, rating_new__1_5_=5, id=11174084429}, {comment_text=I made this for Christmas 2021. First time ever making a pavlova and was not disappointed! Didn't look like a store one but tasted better, I always use Chelsea recipes. Doesn't steer me wrong, approved=true, user_name=Kayla, hs_createdate=1702249850142, rating_new__1_5_=5, id=11175545637}]}

Reviews

176

What did you think of this recipe?

Nika

I think it was a bit undercooked. It was quite gooey and mushy on the inside, but the outside was crunchy. Please let me know if this is normal!

Lindsay

A very simple recipe with outstanding results. I have only made two pavlovas in my life because I don't usually like them. The first pav was good and everyone loved it, but I lowered the temperature by 10C for the second attempt, which resulted in a beautiful soft marshmallow. The response from diners was amazing. \The best pav they had ever eaten\"."

Romina

Not cooked after the time stated sugar has seeped out I make a amazing pav normally

Linda

An absolute winner with dinner guests

john

It was so good.

Debbie Walker

Chelsea is always my go to! Easy, reliable recipes.

Chris

Always a winner this one from Chelsea. Thanks all.

Mick

Disaster again! Did everything right. Nice thick mixture but when it had cooked and cooled it was sunken inside and undercooked.

Lewis

Great

Kayla

I made this for Christmas 2021. First time ever making a pavlova and was not disappointed! Didn't look like a store one but tasted better, I always use Chelsea recipes. Doesn't steer me wrong

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.