By Chelsea Sugar![Perfect Pavlova]()
Page views: 855319This 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.
81 reviews
6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp Edmonds Fielder's Cornflour
300ml cream, whipped
Fruit for decoration
Pre-heat 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.
When completely cool, place on a serving plate, swirl the top with the whipped cream and decorate with sliced or chopped fruit of your choice.
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.
Turned out awesome only problem with it was that it was too sweet next time I will use less sugar.
Otherwise easy recipe that me and my son made together he was soo impatient waiting for it to cook and cool though
Delicious. Done it 10+ times and it never fails (unless I forget to turn the oven off) - definitely recommend!
For those of you who have had trouble with the temperature and cooking time, try setting the oven to 150oC and fan bake for 50 minutes (until straw-coloured on top), then turn off the heat and leave pavlova in the oven until it is cold. Also PLEASE NOTE my recipe leaves out the cornflour because the finished result has a thick marshmallowy centre anyway. I have been making this recipe for 30 years and have never had a fail.
Does anyone from the company reads these reviews? I cut the sugar in half and it's still way too sweet.
Chelsea Sugar:
Hi Susan, yes we do read the reviews on our recipes. Thank you for sharing your feedback with us.
First time making a pav, I didn’t have time to let it rest in the oven after baking and it still turned out perfect, this is definitely my go to recipe now, not even worried about trying another!
This was a brilliant recipe! I had never made a pavlova before and had heard they were tricky. This recipe was really easy, my pavlova turned out brilliantly and tasted amazing. It was one of the best pavlova's that I have ever had. Excellent recipe!!
My go to recipe. Pavs aren't the easiest to make. Have made this 3 times now and everytime it's amazing. Thank you. Read all the instructions people. Wipe bowl with lemon juice to remove all the grease, cook for APPROX 1 1/2 hrs. If it doesn't easily lift off the baking paper cook for longer obviously. Everyone's oven is different so read ALL the instructions.
A perfectly uncooked pav....oven temp way too cool, it needs to be 150. Really disappointed as the pav in taste and appearance is perfect , just an underdone inside.
I'm a 10 year old and I love baking, I added things to the cake like strawberry flavouring and silver sprinkles to twist it up a bit. It tastes so so so good and i will definitely make it again sometime.
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.
Only the second time I have made a pav, and this recipe was great. Nice large pavlova.. I was concerned about the amount of sugar and it not completely dissolving. There was still a 'grainy' feel of sugar after much beating but it turned out really well. Nice crust and soft in the middle.
I'd lost my one from years ago. This was the closest to it and works a treat every time!!!
'older', room temperature eggs are for sure the best - and I take my time with the sugar additions. As in WAAAAYYY longer, with smaller additions than mentioned here.
Absolute disaster, runny in the middle broke on removing from the oven, waste of 6 eggs. Cooking temp too low, too much sugar!
So far so good. It's in the oven looking like a real pavlova.
I have never made a successful pavlova yet, I am 66 and still trying!
I’m a kiwi overseas visiting friends and yes a pavlova in each country ... France Prague and Greeece. Works every time
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!
Great recipe as i had an ex mother-in-law known for her pavlova. It has been over 10 yrs since I made one, so wanted to see if I still could. I love Chelsea recipes, they are the only ones besides the oldest cooking books I use and Edmonds too as I know they only really use Chelsea too.
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!!
I followed the recipe to a tee.
But the cooking time is way out.
1 1/2 hrs at 110 ° C in a non fan bake oven.Still uncooked.So I turned it up to 150° for another hour.Needless to say.Not a good result.
Always makes an amazing pavlova, don't quite know the trick to make it tall though mine are always a bit flatter but still taste just as good! a trick I found out if you're having trouble with the egg whites clean the bowl you use very thoroughly so no grease is present because the grease can make it more difficult for the eggs to form peaks
My go-to recipe. Just made two but the second one, instead of vanilla, I used lemon essence and a dollop of yellow food colouring. Kitchen smells divine and scraping the bowl afterwards was the best!! :D
Amazing recipe. Tasted great. Will recommend this recipe to people who aren't very good at making pavs (like me :) )
This was the first time I've made a pavlova and although it didn't quite turn out correctly (my error - think I didn't mix all the sugar in properly as it seeped syrup while baking), it was saveable and was absolutely delicious.
My husband worked in NZ several years ago, and we have returned three times......
this is one of his favorites....
he loves it, and it's fairly E-Z to put together........
it will be an " often " treat...............
Okay so pavlova turned out beautifully except - it's stuck to the baking paper!!! Yikes need to start all over again. I've read that you should put vegetable oil on your tray before putting paper down! Wish I knew that before.
It would be helpful if Chelsea would include this helpful info in their recipe!
First Pav I've ever made. Thought id never go there as i heard many horror stories and thought leave pav's to the grandma's of the world! Well i ain't no grandma and now have to make all pav's from now on! Awesome recipe for the newbies! The crust was thick ..YUM.. and that lil bit of chew.. Love the recipe.
CHELSEA: Well done Kath. Don't forget to try our new Golden Pavlova pretty sure it will be your new favourite. Happy Baking.
I am not the baker in the family and first time making this I got given the ultimate compliment that it tastes like Grandmas. Pretty stoked about that. Absolutely amazing recipe!
great recipe
I am a young mumma who is always having a bit of a battle in the kitchen. I just made this pavlova, maybe an hour or so ago, for my son's 3rd birthday party tomorrow. I tell ya, I have never seen a more perfect pavlova. I have been tooting my own horn ever since it came out of the oven. Everyone's jaws hit the floor at how wonderful it has turned out. Thank you thank you thank you!!! This recipe is a keeper. I will definitely be jotting this one down in the book of successful recipes I have tried. Cheers! Look no further! The perfect pav is this one right up in here :D
It's perfect. I have used other recipes in the past but this turned out great.. thank you for sharing..
A winner it's perfect
Made this 3 times now, and never failed, just keeps getting better, finding I am having to leave it in the oven to cool to avoid cracking.
Other than that awesome. Now my go to recipe when we want a fancy dessert to take to friends.
Hi - my question is my oven creates a moist heat which is great for cakes, etc. but not so good for meringues. Any suggestions for this. Mum was a great pav maker in her f&p oven, but these euro ovens don't seem to vent to the outside. I have tried a lemon meringue pie, but it wept!
CHELSEA: Hi there, unfortunately we're not sure how you can tweak your oven to make this work. Perhaps you might have to borrow a friend's oven for this one? Meringue can also weep due to other factors - over or undercooking, not using a fine enough sugar, using eggs that are too fresh etc, so make sure you have ruled out these things first. Good luck!
My old mums recipe is almost the same. 4 egg whites, 1 cup caster sugar, 1 tsp vanilla, 1 tsp vinegar, 3 tsp cornflour. Beat eggs for 10 min then slowly add sugar, slow beater down then add v/essence, vinegar, cornflour. All the same as your recipe. Set oven at 150, cook for 45 min, turn off and leave overnight to cool.
I have been making pavlovas for years (similar to this recipe) BUT I ALWAYS cook it on the plate I am serving it on - no problem with trying to get it off baking paper. When you think about it, pottery/china is fired at 1000 degrees or more so it is not going to break in a low oven temperature!!
CHELSEA: great tip!
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!
Loved the recipe except I put everything into the bowl at the same time and beat on high for 12mins.
Perfect pavlova!!!!!
Easy as and came out perfect
Malt vinegar is not gluten free, to make it gluten free you could use white instead
Why do my Pav's slowly form syrup beads on the surface?
This is one seriously good pavlova!!! i have never been able to make a perfect pav but i made this one on Christmas day i it was supreme, no one had tasted one so good!!! thanks heaps=)
I chose this recipe for my first attempt at a pav... Just perfect! This is a keeper
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