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Pavlova (All in one)
Pavlova (All in one)
Desserts

Pavlova (All in one)

4.6
15 mins
1 hours
Easy
12

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

Caster Sugar

The fine crystal of Chelsea...
approved=true&orderBy=-hs_createdate&limit=10&offset=120


{has_more=true, offset=130, total=211, results=[{comment_text=OK I had my temps wrong, that is why my first one was tanned and thinner crust. I've redone it and.... PERFECTION. Thankyou Chelsea, you made me look great again, approved=true, user_name=Debra, hs_createdate=1702249871054, rating_new__1_5_=5, id=11175506046}, {comment_text=This recipe is great. But why the vinegar? And remember to not open the door. This recipe is amazing.CHELSEA SUGAR: Thanks for your kind feedback! Vinegar helps to stabilise the egg white foam :-), approved=true, user_name=Thomson, hs_createdate=1702249870166, rating_new__1_5_=5, id=11175557699}, {comment_text=Never failed!!! Thank you so much, approved=true, user_name=Ada, hs_createdate=1702249869858, rating_new__1_5_=5, id=11175447184}, {comment_text=Excellent pav first time, love this recipe will definitely use it again, approved=true, user_name=Priya Heatherington, hs_createdate=1702249869773, rating_new__1_5_=5, id=11175460907}, {comment_text=Absolutely failsafe is right. Fantastic pav with the right amount of crunch and fluffiness without all the mucking around. After making this at Christmas I've had a lot of people ask me for the recipe., approved=true, user_name=Pip, hs_createdate=1702249869767, rating_new__1_5_=5, id=11175651332}, {comment_text=I usually make concrete block pavlovas. So I love this recipe which was crispy on the outside and marshmallowy inside., approved=true, user_name=Pam, hs_createdate=1702249869749, rating_new__1_5_=5, id=11175581992}, {comment_text=Awesome! I love the recipes, approved=true, user_name=Olivia Lang, hs_createdate=1702249869743, rating_new__1_5_=5, id=11175538616}, {comment_text=Was a flop for me. Followed recipe to the last detail, left in the oven for the whole hour to cool beat for the exact 10 minutes, looked great! Took it out of the oven and it slowly deflated. Thank the lord for cream., approved=true, user_name=Kirsty, hs_createdate=1702249869236, rating_new__1_5_=2, id=11175679820}, {comment_text=Has never failed me yet. Just in the process of making for Christmas Day.., approved=true, user_name=Cherie, hs_createdate=1702249869009, rating_new__1_5_=5, id=11175581984}, {comment_text=Pavlovas are always such fiddly things to make. The ‘All in one” title caught my eye. Was a breeze to make and it turned out beautiful!, approved=true, user_name=Dawn, hs_createdate=1702249868551, rating_new__1_5_=5, id=11175545857}]}
Reviews
211

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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.

Reviews
211

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