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Desserts

Pavlova (All in one)

Name: Pavlova (All in one)
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 4 egg whites1 ½ cups Chelsea Caster Sugar2 tbsp boiling water1 tsp vinegar (I use malt vinegar)1 tsp vanilla essence

4.6

Preparation

15 mins

Bake

1 hours

Difficulty

Easy

Servings

Warren reckons this pavlova recipe has never failed him! We like the look of the 'all in one' method and reckon it is worth giving this one a go!

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Ingredients
Method

Ingredients

4 egg whites
1 ½ cups Chelsea Caster Sugar
2 tbsp boiling water
1 tsp vinegar (I use malt vinegar)
1 tsp vanilla essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

217

What did you think of this recipe?

Lily

Worked out great. Partner said wasnt sweet enough but that was entirely my doing. I love desserts but do not have a sweet tooth. I loved this easy tasty melt in mouth recipe. Thanks warren

Unknown

I made this and it was awesome! It rose really high and had loads of marshmallow and a crisp shell...perfect!

Shona

I have used this recipe for ever it is amazing and so easy just saw some comments from some people saying how their mixture was runny and not thickening and know the reason this has happened is because they have accidentally let some yolk get into the mix

Sherron

Such an easy and perfect pav fir our Christmas day. Made in wreath shape and will decorate with sweet greek yoghurt, mango blueberries and passion fruit.Can't wait!!

Gina

Haven't tasted this yet but it looks amazing. Can't believe how quick and easy it was! Thanks for the recipe.

Nina

So easy and a marvellous result.This recipe will go in my keep box.

Wyneth

This recipe was recommended by my workmate and it's the best. When I baked pav for the first time, it came out perfect. I've been making this several times already because my family love it. They always nailed it. Thank you so much for the recipe. And oh, I've been sharing this recipe to my other friends as well.

Leanne

Great not having to worry about betting egg whites to the right stage.Recipe worked really well, marshmallowly inside with a crunchy crust outside. It was just far too sweet, so less sugar next time. Did have some weeping, so would add cornstarch. would definitely recommend this recipe though.

Kirsty

Great recipe. Makes baking a pavlova easy.

Jennie Aukett

This Christmas is the first time I have made pavlova, I used your recipe, it turned out that good my son wants me to make it at least once a week. I love how quick and easy it is to make

Method

Put all ingredients into a bowl and beat with an electric mixer on high speed for 10 minutes.

Heap onto a greased baking tray and bake at 140 degrees Celsius for 30 minutes.

Reduce heat to 120 degrees for a further 30 minutes.

Turn off oven and leave pavlova for 1 hour before taking it out. (This recipe has never failed me.) No more having to worry about folding ingredients into egg whites.

Frequently asked questions

Can I make pavlova without a stand mixer?

Yes, you can make pavlova with a hand mixer or even by whisking manually, though it takes longer. Just make sure the egg whites are beaten to stiff peaks and the sugar is fully dissolved for the best structure.

What’s the best sugar to use for pavlova?

Fine caster sugar (like Chelsea Caster Suger ;) ) is ideal for pavlova because it dissolves quickly into the egg whites. This helps create a smooth, glossy meringue with good volume and reduces the risk of gritty texture or weeping.

Can I bake pavlova the day before serving?

Yes, pavlova is a great make-ahead dessert for Christmas. Bake the base the day before and store it in an airtight container at room temperature. Add whipped cream and fresh summer fruit just before serving for the best texture.

Why does my pavlova weep or feel sticky?

Pavlova can weep or feel sticky if the sugar isn’t fully dissolved, if it’s overbaked, or if it’s made on a humid day. Make sure to beat the sugar in gradually and avoid making pavlova when the air is very moist.