Caster Sugar
The fine crystal of Chelsea...
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Desserts
Perfect Pavlova
20 mins
1 hours
30 mins
Easy
12
This 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.
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- Ingredients
- Method
Ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp Edmonds Fielder's Cornflour
- 300ml Meadow Fresh Original Cream, whipped
- Fruit, to decorate
Additional 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.
Chelsea Products in Recipe
Reviews
307
What did you think of this recipe?
Ann Allen
Best pavlova I have ever made!
5
Karen Bigbutt
I tried to make this recipe 3 times and all of these times it didn't work. I am very disappointed, as Chelsea sugar recipes do not usually disappoint.
1
Donna
Works every time. Crunchy on the outside and soft in the middle.
5
Rangitaia Crowley
I wish I had this recipe years ago! It is my first time I made a pavlova for years! This recipe is perfect! Thank you for sharing, now making my second pavlova for New Year Eve.
5
Cherrill suckling
Excellent crunchy, soft inside delicious
5
Lyndad
My husband made this for Christmas lunch ,and it was delicious .Crunchy on the outside and marshmallow inside
5
Margaret
Worked perfectly for dessert on Christmas day.
5
Sach
So yum so easy, perfect
5
Bev
Easy to follow, simple ingredients you always have in the cupboard.
5
Polly Florence.
I put all ingredients into a glass mixer bowl and start the mixer till mixture is stiff an forms peaks, then I turn out on prepared pan and bake 15 mins at 150degrees Celsius and turn down to 120 degrees Celsius and bake for 1hr and 15mins then turn oven off and leave pav in oven to cool completely. Never fails!!
3
Method
Preheat 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, then transfer to an airtight container.
When ready to serve, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.
Additional 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.
Frequently asked questions
Why does my pavlova crack or collapse?
Pavlovas often crack or collapse due to sudden temperature changes or under-whisked egg whites. To avoid this, don’t open the oven while baking and leave the pavlova inside to cool slowly with the oven turned off.
Can I make pavlova on a humid day in NZ?
Humidity can make pavlovas sticky or weep. For the best results, make pavlova on a dry day if possible, or use a fan-forced oven and ensure sugar is fully dissolved in the meringue to help stabilise it.
How long can I store pavlova in New Zealand conditions?
A baked pavlova base can be stored in an airtight container at room temperature for up to two days. In humid NZ weather, it's best to assemble with cream and fruit just before serving to keep it crisp.
What’s the secret to a perfect pavlova in NZ?
To make the perfect pavlova, start with older egg whites, as they break down more easily and whip up with better volume. Always wipe your mixing bowl with lemon juice to remove any grease as any oily residue can stop the egg whites from forming stiff peaks. For best results, use Chelsea Caster Sugar. Its fine crystals trap more air, helping create a stable, glossy meringue that holds its shape and bakes into the classic crisp shell with a soft centre.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
307
What did you think of this recipe?
Ann Allen
Best pavlova I have ever made!
5
Karen Bigbutt
I tried to make this recipe 3 times and all of these times it didn't work. I am very disappointed, as Chelsea sugar recipes do not usually disappoint.
1
Donna
Works every time. Crunchy on the outside and soft in the middle.
5
Rangitaia Crowley
I wish I had this recipe years ago! It is my first time I made a pavlova for years! This recipe is perfect! Thank you for sharing, now making my second pavlova for New Year Eve.
5
Cherrill suckling
Excellent crunchy, soft inside delicious
5
Lyndad
My husband made this for Christmas lunch ,and it was delicious .Crunchy on the outside and marshmallow inside
5
Margaret
Worked perfectly for dessert on Christmas day.
5
Sach
So yum so easy, perfect
5
Bev
Easy to follow, simple ingredients you always have in the cupboard.
5
Polly Florence.
I put all ingredients into a glass mixer bowl and start the mixer till mixture is stiff an forms peaks, then I turn out on prepared pan and bake 15 mins at 150degrees Celsius and turn down to 120 degrees Celsius and bake for 1hr and 15mins then turn oven off and leave pav in oven to cool completely. Never fails!!
3
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ingredients
- 6 egg whites
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp Edmonds Fielder's Cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
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- 4 egg whites
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- 2 tbsp boiling water
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- ½ cup Chelsea Soft Brown Sugar firmly packed
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- Pinch of salt
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- 2 tsp white vinegar
Filling
- 500ml cream
- 2 Tbsp Chelsea Icing Sugar
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- 3 egg whites
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- 125ml light cream
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Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
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Strawberry Swir
- 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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- 1 tsp vanilla essence
- 1 tsp white vinegar
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- 200g mascarpone
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- 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
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Crystallised Lime
- Slices of fresh lime
- 1 ½ cups Chelsea White Sugar
- 1 ½ cups water
Chantilly Cream
- 700ml cream
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- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
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- 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
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- 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
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- 4 medium egg whites
- 225g Chelsea Caster Sugar
- 1 tsp cornflour
- ½ tsp white wine vinegar
- ½ tsp vanilla essence
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- 1 400ml can coconut cream
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- 1 tbs cornflour
- 2 tbs Chelsea Maple Flavoured Syrup
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- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
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- 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
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- 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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Sponge
- 4 eggs
- 1 tbsp boiling water
- ¾ cup Chelsea White Sugar
- 1 tbsp Edmonds Standard Grade Flour
- 1 cup wheaten cornflour (minus 1 tbsp)
- 2 tsp Edmonds Baking Powder
Trifle
- ½ cup Chelsea Caster Sugar
- ¼ cup water
- ¼ cup fresh lemon juice
- 1 tbsp sherry
- 1 cup raspberry jam
- 4 cups fresh mixed berries
- 2 cups thickened cream
- 2 tbsp Chelsea Icing Sugar
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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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Pavlovas
- 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
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- 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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