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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

234

What did you think of this recipe?

Shelley

My daughter is 13 and made this pavlova herself. Absolutely delicious and so easy. I have never made a pavlova in my life. But will definitely be making again. Covered in fresh cream and berries. Thanks Chelsea sugar. Shared this recipe with several friends and family members.

Samantha

It was horrible didn't get fluffy. I didn't do anything wrong.I highly don't recommend this recipe

Julia Crowther

This was fantastic so easy to make and just like the ones my mother in law used to make crunchy outside marshmallow inside , this is now the only recipe i would ever use.thanks for the experience

Lisa

Excellent recipe thanks. Has never failed.

Kristal

Warren is a genius, no faff, easy, quick and absolutely the most perfect pav I've ever made. So nice we've had 3 in 3 weeks

Judith

Fab recipe! I was worried it would be small with just 4 eggs, but served 12 of us easily. It was the easiest pav I've ever made and is lovely crispy and crunchy with marshmallow interior and no weeping. Yum!

Cindy

Great

Such an easy recipe - hardest part is the sore arm from beating with the electric beater for ten mins straight. Made enough for 8 servings plus a bit left over. Crunchy on the outside, soft in the middle.

Georgia Green

What temp do you use for a fan bake oven? 110? 120?Chelsea Sugar:Bake at 120 degrees Celsius for 30 minutes. The reduce heat to 100 degrees for a further 30 minutes.

Emily

I read the reviews to this recipe, where Chelsea Sugar recommends baking at 120 for fan ovens for 30 mins, followed by 100 for another 30 mins, then presumably leave in the oven to cool as per the original recipe. The pavlova rose okay (nothing special, still relatively flat but bearable) but it's nowhere near cooked through. The trouble is you can't check it as you'll let the heat out of the oven! I've put it back in to bake longer, but As it's already party broken from trying to take it off the baking tray (that's how I knew it wasn't cooked) I'll no doubt be crumbling it up to make Eton Mess instead. Very disappointing.

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.