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
368
What did you think of this recipe?
Elizabeth
I'm sorry to say this was the worst pav I've ever made - too much sugar. I went strictly by the recipe, but it was soggy inside, liquid sugar seeped out around the pav and was too sweet to eat. A waste of 6 eggs and electricity.
1
Unknown
Why do my Pav's slowly form syrup beads on the surface?
3
Mitch
Good recipe. My pavlova turned out great. The cooking times suggested are a bit off though. Ended up cooking for 2 hours at 110 Celsius (not fan forced) and resting in a cooling oven for just over 2 hours. This method provided a good result.
5
Vonda nansett
I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years
5
Susan
Does anyone from the company reads these reviews? I cut the sugar in half and it's still way too sweet.Chelsea Sugar:Hi Susan, yes we do read the reviews on our recipes. Thank you for sharing your feedback with us.
1
Sue
Loved the recipe except I put everything into the bowl at the same time and beat on high for 12mins. Perfect pavlova!!!!!
5
Emma Howat
Absolutely amazing recipe! My first ever go at making the famous pavlova and this recipe and instructions were absolutely perfect! Thank you so much!
5
trisha
brilliant recipe and lovely and easy, went down a treat thank you
5
Kahlia Rose
I am a young mumma who is always having a bit of a battle in the kitchen. I just made this pavlova, maybe an hour or so ago, for my son's 3rd birthday party tomorrow. I tell ya, I have never seen a more perfect pavlova. I have been tooting my own horn ever since it came out of the oven. Everyone's jaws hit the floor at how wonderful it has turned out. Thank you thank you thank you!!! This recipe is a keeper. I will definitely be jotting this one down in the book of successful recipes I have tried. Cheers! Look no further! The perfect pav is this one right up in here :D
5
Joyce
I'm a 10 year old and I love baking, I added things to the cake like strawberry flavouring and silver sprinkles to twist it up a bit. It tastes so so so good and i will definitely make it again sometime.
5
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
368
What did you think of this recipe?
Elizabeth
I'm sorry to say this was the worst pav I've ever made - too much sugar. I went strictly by the recipe, but it was soggy inside, liquid sugar seeped out around the pav and was too sweet to eat. A waste of 6 eggs and electricity.
1
Unknown
Why do my Pav's slowly form syrup beads on the surface?
3
Mitch
Good recipe. My pavlova turned out great. The cooking times suggested are a bit off though. Ended up cooking for 2 hours at 110 Celsius (not fan forced) and resting in a cooling oven for just over 2 hours. This method provided a good result.
5
Vonda nansett
I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years
5
Susan
Does anyone from the company reads these reviews? I cut the sugar in half and it's still way too sweet.Chelsea Sugar:Hi Susan, yes we do read the reviews on our recipes. Thank you for sharing your feedback with us.
1
Sue
Loved the recipe except I put everything into the bowl at the same time and beat on high for 12mins. Perfect pavlova!!!!!
5
Emma Howat
Absolutely amazing recipe! My first ever go at making the famous pavlova and this recipe and instructions were absolutely perfect! Thank you so much!
5
trisha
brilliant recipe and lovely and easy, went down a treat thank you
5
Kahlia Rose
I am a young mumma who is always having a bit of a battle in the kitchen. I just made this pavlova, maybe an hour or so ago, for my son's 3rd birthday party tomorrow. I tell ya, I have never seen a more perfect pavlova. I have been tooting my own horn ever since it came out of the oven. Everyone's jaws hit the floor at how wonderful it has turned out. Thank you thank you thank you!!! This recipe is a keeper. I will definitely be jotting this one down in the book of successful recipes I have tried. Cheers! Look no further! The perfect pav is this one right up in here :D
5
Joyce
I'm a 10 year old and I love baking, I added things to the cake like strawberry flavouring and silver sprinkles to twist it up a bit. It tastes so so so good and i will definitely make it again sometime.
5
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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
- Food colouring (optional)
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- 2 tbsp boiling water
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- ½ cup Chelsea Soft Brown Sugar firmly packed
- 1 cup Chelsea Caster Sugar
- 1 ½ Tbsp cornflour
- 6 egg whites (room temperature)
- Pinch of salt
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- 2 tsp white vinegar
Filling
- 500ml cream
- 2 Tbsp Chelsea Icing Sugar
- 500g mixed fresh berries (raspberries, strawberries & blueberries)
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- 1 cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea Golden Syrup
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- 3 egg whites
- 1½ cups Chelsea Icing Sugar
- 1 tsp white vinegar
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- 1 tbsp boiling water
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- 125ml light cream
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- 1 kiwi fruit, sliced
- 4 large strawberries, sliced
- 1 mandarin, broken into segments
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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
- 300ml cream, whipped
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Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Strawberry Swir
- 1 punnet (250g) strawberries, cut into eighths
- ¼ cup Chelsea Jam Setting Sugar
- 1 tsp vanilla essence
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- 1 cup cream
- 2-3 drops rose pink food colouring
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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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- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Black Doris Plum Drizzle
- 850g can Black Doris Plums in Syrup
- 1 Tbsp Black Doris Plum Jam
- 1 Tbsp Chelsea Blackstrap Molasses
- 1 Tbsp Chelsea Jam Setting Sugar
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- 200g mascarpone
- 200g thick Greek yoghurt
- ½ tsp vanilla bean paste
- Pinch sea salt
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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
- 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
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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
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- 1 400ml can coconut cream
- 1 400g can chickpeas
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- 1 tbs cornflour
- 2 tbs Chelsea Maple Flavoured Syrup
- 1 tsp vanilla extract
- berries to serve
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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
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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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
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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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
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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