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Caster Sugar
The fine crystal of Chelsea...
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Desserts
Pavlova (All in one)
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
Reviews
214
What did you think of this recipe?
Tara
I had never made a Pav prior to this recipe, always seemed like a far too precious effort haha. I have used this for so many occasions now and it's always a win. Also a big fan of not having to use so many eggs with their current price. And being able to just throw it all in the bowl at once, awesome! It is sweet, but we use cream and passionfruit pulp on top and it easily evens that out no problem. We use mix level 5 on our stand alone mixer, perfect every time.
5
Beth
Made today. Based on some other reviews I only put in 1.25 cups sugar. I'm not good at baking but this was so easy and was a great success. Much nicer than bought ones. Would definitely make again.
5
Shona
One of the easiest and best Pavalova recipe I have tried.
5
Judy low
Easy and successful every time
5
Jhordhan
Absolutely the best pav recipe so easy just put all in one bowl and mix, beautiful recipe. Definitely a winner in my household. My go to recipe for pavlova!! Thank you.
4
Aron
this is the only recipe I use for pavlova, as it's just me and my hubby I condense it down to 1 egg white (1/4 the recipe ingredients)
5
Mark At Bluff.
This is a great recipe. I have made with 6 small egg whites and I have also used white vinegar. All worked well.
5
Aron
I use this recipe all the time, and because there is only myself and my husband at home I 1/4 the recipe and it's perfect for two, only 1 egg white cheap and easy, sometimes I also make them as mini pavlovas, always turns out
5
Habby.
Works for me!👍🙂
5
Trina
This recipe was bang on and soooo easy to do never made pav before and it was primo beautiful marshmallow held its form perfectly Willnever buy a pav again
5
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
214
What did you think of this recipe?
Tara
I had never made a Pav prior to this recipe, always seemed like a far too precious effort haha. I have used this for so many occasions now and it's always a win. Also a big fan of not having to use so many eggs with their current price. And being able to just throw it all in the bowl at once, awesome! It is sweet, but we use cream and passionfruit pulp on top and it easily evens that out no problem. We use mix level 5 on our stand alone mixer, perfect every time.
5
Beth
Made today. Based on some other reviews I only put in 1.25 cups sugar. I'm not good at baking but this was so easy and was a great success. Much nicer than bought ones. Would definitely make again.
5
Shona
One of the easiest and best Pavalova recipe I have tried.
5
Judy low
Easy and successful every time
5
Jhordhan
Absolutely the best pav recipe so easy just put all in one bowl and mix, beautiful recipe. Definitely a winner in my household. My go to recipe for pavlova!! Thank you.
4
Aron
this is the only recipe I use for pavlova, as it's just me and my hubby I condense it down to 1 egg white (1/4 the recipe ingredients)
5
Mark At Bluff.
This is a great recipe. I have made with 6 small egg whites and I have also used white vinegar. All worked well.
5
Aron
I use this recipe all the time, and because there is only myself and my husband at home I 1/4 the recipe and it's perfect for two, only 1 egg white cheap and easy, sometimes I also make them as mini pavlovas, always turns out
5
Habby.
Works for me!👍🙂
5
Trina
This recipe was bang on and soooo easy to do never made pav before and it was primo beautiful marshmallow held its form perfectly Willnever buy a pav again
5
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ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
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- 6 egg whites
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- 1 tsp Edmonds Fielder's Cornflour
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To Serve (optional)
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- ½ cup Chelsea Soft Brown Sugar firmly packed
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- Pinch of salt
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Filling
- 500ml cream
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- 3 egg whites
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Toppings
- 125ml light cream
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- 1 kiwi fruit, sliced
- 4 large strawberries, sliced
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Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
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- 1 punnet (250g) strawberries, cut into eighths
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- 1 cup cream
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PAVLOVA
- 6 large egg whites (210g)
- 375g Chelsea Caster Sugar (1 ⅔ cups)
- 1 Tbsp Edmonds Fielder's Cornflour
- ½ Tbsp white vinegar
RASPBERRY COMPOTE
- 400g frozen raspberries (3 cups)
- 55g Chelsea Caster Sugar (¼ cup)
- 1 ½ Tbsp chia seeds (optional)
- 1 ½ Tbsp lemon juice
TO DECORATE
- 500g fresh strawberries (2 punnets)
- 600-625ml thickened cream
- 3 Tbsp Chelsea Icing Sugar
- 2 tsp vanilla extract
- 125g fresh blueberries (1 punnet)
- Sparkly star on a skewer, or similar (optional)
- 125g fresh raspberries (1 punnet)
- Sprigs of fresh rosemary (optional)
- Chelsea Icing Sugar, to dust
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- 3 egg whites
- 250g Chelsea Caster Sugar
- pinch of salt
- 1 tsp vanilla essence
- 1 tsp vinegar
Cherry Sauce
- 250-500g cherries (fresh or tinned), pitted
- 500ml water
- 200ml red wine
- 2 sticks cinnamon
- 200g Chelsea Caster Sugar
- 1 Tbsp cornflour
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- 225g fresh or frozen raspberries
- ¼ cup Chelsea Caster Sugar
- 450g strawberries, hulled, quartered
- 150ml thick cream
- 150ml thick Greek yoghurt
- 4 (10g each) meringue nests, crumbled
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- 850g can Black Doris Plums in Syrup
- 1 Tbsp Black Doris Plum Jam
- 1 Tbsp Chelsea Blackstrap Molasses
- 1 Tbsp Chelsea Jam Setting Sugar
- Handful freeze-dried cherries or plums, to serve
Mascarpone Cream
- 200g mascarpone
- 200g thick Greek yoghurt
- ½ tsp vanilla bean paste
- Pinch sea salt
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Pavlovas
- 9 egg whites
- 3 cups Chelsea Caster Sugar
- 6 tbsp cold water
- 3 tsp vanilla extract
- 3 tsp vinegar
- 3 tbsp corn flour
Kiwifruit and Lime Curd
- ½ cup puréed kiwifruit (approximately 9 kiwifruit)
- ½ cup lime juice
- 180g Chelsea Caster Sugar
- 90g butter
- 5 eggs
Crystallised Lime
- Slices of fresh lime
- 1 ½ cups Chelsea White Sugar
- 1 ½ cups water
Chantilly Cream
- 700ml cream
- ¼ cup Chelsea Icing Sugar
- 2 tsp vanilla extract
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Filling
- 250ml cream
- 1 tsp vanilla bean paste
- 1 mango, peeled, sliced lengthways
- 1 pawpaw, peeled, sliced lengthways
- 2 gold kiwifruit, peeled, sliced into circles
- ½ pineapple, peeled, cored and cubed
- 1 peach or nectarine, sliced
- 2 Tbsp Chelsea Golden Syrup, to drizzle
ingredients
- 2 cups Chelsea Caster Sugar
- 6 egg whites only
- 1 heaped, and I mean heaped desertspoon of edmonds cornflour
- 1 dessertspoon of malt vinegar
- Essence, can be vanilla, or strawberry, or even chocolate, your call
- 4 Tablespoons of cold water
ingredients
- 4 medium egg whites
- 225g Chelsea Caster Sugar
- 1 tsp cornflour
- ½ tsp white wine vinegar
- ½ tsp vanilla essence
ingredients
- 1 400ml can coconut cream
- 1 400g can chickpeas
- 1 cup (220g) Chelsea Caster Sugar
- 1 tbs cornflour
- 2 tbs Chelsea Maple Flavoured Syrup
- 1 tsp vanilla extract
- berries to serve
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Toppings
- 150g milk or dark chocolate
- 1 cup Chelsea Chocolate Icing Sugar
- ½ Tbsp boiling water
- 250ml cream
- 1 punnet each blueberries, strawberries
- Handful freeze-dried cherries
- 50g milk or dark chocolate (in one piece), refrigerated
ingredients
- 6 Egg Whites (total weight - 260g)
- Pinch of Salt
- 1 ½ Cups Chelsea Caster Sugar
- ½ Cup Chelsea White Sugar
- 2 Tablespoons Cornflour
- 2 Teaspoons Lemon Juice
- 600ml Thickened Cream - whipped for serving
- 4 Large Passionfruits for serving
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- 225g unsalted butter, softened
- 5 eggs, lightly beaten, plus 3 eggwhites
- 200g dark chocolate, half chopped, half melted and cooled
- 1 firmly packed cup (250g) Chelsea Soft Brown Sugar
- 1 ½ cups (225g) plain flour
- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
- 1 ½ cups (330g) Chelsea Caster Sugar
- 250g raspberries
- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
ingredients
Meringue
- 4 egg whites, room temperature
- 1 cup Chelsea Caster Sugar
- 2 tsp cornflour, sifted
- 1 tsp white vinegar
- 1 tsp vanilla bean paste
Lavender Whipped Cream
- 2 cups thickened cream
- 2 level tsp culinary lavender (available from speciality stores)
- 3 tbsp Chelsea Icing Sugar, sifted
Blueberry Sauce
- 2 cups blueberries, fresh or frozen
- ⅓ cup liqueur muscat (or tawny port)
- ⅓ cup Chelsea Caster Sugar
- 1 cinnamon stick
- 1 star anise
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- 8 egg whites
- 2 cups Chelsea Caster Sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla essence
Espresso Cream
- 2 cups cream
- 2 tbsp coffee powder
- 1 block dark chocolate
Cherry Curd
- 2 ½ cups frozen cherries
- 2 tbsp lime juice
- 5 tbsp honey
- 2 tbsp coconut oil
- 3 tbsp butter
- 3 large eggs, whisked
- Salt
ingredients
- 5 egg whites
- 300gm Chelsea Caster Sugar
- ½ tsp white vinegar
- 1 vanilla bean
- 2 tablespoon cornflour
- 200gm dollop cream
- 2 vanilla beans
- 20gm Chelsea Icing Sugar
- 2 punnets raspberries
- 20gm Chelsea Icing Sugar
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Pavlovas
- 4 egg whites
- 2 tsp boiling water
- 2 tsp baking powder
- 2 tbsp corn flour
- 2 cups Chelsea White Sugar
- 2 tsp white vinegar
Lemon Curd
- 175g Chelsea Raw Caster Sugar
- Juice of 2 lemons
- 2 eggs
- 110g butter, cubed
Limoncello Cream
- 1 ½ cups thickened cream
- 250g mascarpone
- ¼ cup Limoncello (or more to taste)
- 2-3 tbsp Chelsea Icing Sugar
Bonus Homemade Limoncello
- 5 lemons
- 350ml vodka
- 2 cups Chelsea Caster Sugar
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Pavlova
- 8 large egg whites
- 400g Chelsea Caster Sugar
- Pinch of salt
Lime Curd
- 3 large eggs
- ¾ cup Chelsea White Sugar
- Pinch of salt
- ½ cup fresh lime juice
- Zest of 2 small limes
- 4 tbsp diced butter
Margarita Cream
- 60ml lime juice
- 1 tbsp tequila
- 1 tbsp Cointreau or triple sec
- 75g Chelsea Icing Sugar
- 250ml double cream
Macarons
- 180g egg whites
- 240g Chelsea Caster Sugar
- 120ml water
- 240g ground almonds
- 240g Chelsea Icing Sugar
- Green food colouring gel
Ganache
- 125ml cream
- 50g butter
- 250g white chocolate
- Lime essence
Topping
- ½ cup crushed pistachios
- Sliced kiwifruit
ingredients
Meringue
- Spray oil
- 1 tbs cornflour, for dusting
- 4 extra large egg whites
- ¾ cup Chelsea Caster Sugar
Cinnamon Sugar
- 3 tsp Chelsea Caster Sugar
- 1 tsp cinnamon
Filling
- 1 cup cream, whipped
- Raspberries
- Passionfruit pulp (optional)
- Mango (optional)
ingredients
- 4 extra large egg whites
- ¼ tsp cream of tartar
- 1 cup Chelsea Caster Sugar
- 1 tbs cornflour
- 1 mango
- 1 tsp lime juice
- 1 tsp Chelsea Organic Coconut Sugar
- 300ml thickened cream, whipped
- Peaches
- Strawberries
- Raspberries
- Passionfruit
- Mint leaves
ingredients
Pavlovas
- 12 large egg whites
- 3 cups Chelsea Caster Sugar
- 25g corn flour
- 3 tsp vinegar
- Pinch of salt
- ¼ tsp cream of tartar
Lemon Curd
- 100g butter
- 150g Chelsea White Sugar
- 4 egg yolks
- 3 lemons (zest & juice)
Pomegranate Jelly
- 500ml pomegranate juice
- Lemon zest
- Pomegranate molasses
- 100g Chelsea White Sugar
- 3 sachets vegetarian gelatin
Gin & Lemon Buttercream
- 500g butter
- 3 tbsp cream
- 4 cups Chelsea Icing Sugar
- 1 tbsp gin
- Lemon essence
Decoration
- Edible flowers
- Pistachio nuts
ingredients
- 6 egg whites, room temperature
- 1 cup Chelsea Caster Sugar
- ½ cup Chelsea Soft Brown Sugar
- 1 ½ tbs cornflour
- 1 ½ tsp white vinegar
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp cardamom
Salted Caramel
- 1 cup Chelsea Caster Sugar
- 120ml water
- ¾ cup thickened cream
- 2 tsp sea salt
- 250g cream cheese
- 250ml thickened cream
- ¼ cup Chelsea Icing Sugar
- Crushed gingerbread biscuits
ingredients
Meringues
- 4 egg whites
- 1 1/3 cups Chelsea Caster Sugar (300g)
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- food colouring (optional)
Strawberry Sauce
- 500g fresh or frozen strawberries
- 1/3 cup Chelsea Caster Sugar (75g)
- 2 tsp lemon juice
To Serve
- 2 cups cream (500ml)
- 3 Tbsp Chelsea Icing Sugar
- freeze dried raspberries, to decorate
learn about baking
How to Choose SugarFor Baking?
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