Name: Perfect Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
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

Details page sections

Desserts

Perfect Pavlova

4.2

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

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

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

152

What did you think of this recipe?

yousuf

cool video

Sue

This turned out a treat. Had nice crunch on the outside, marshmallow texture and a little bit of chewiness. First time I've tried this recipe and pleasantly surprised with the results. I also reduced the sugar by half a cup only after reading reviews of others.

miranda

this is amazing

Judi

Great recipe. I agree too sweet but each to their own taste. See below the reason pav leaked sugar was you didn't follow instruction very important to add sugar slowly over 10 minutes thanks Chelsea your recipes are great

Joanne

Great receipe

Sue McGregor

Very good recipe. Thank you

Pam

Never fails . I've used this recipe a lot . Always a success & everyone loves it

Kath

First Pav I've ever made. Thought id never go there as i heard many horror stories and thought leave pav's to the grandma's of the world! Well i ain't no grandma and now have to make all pav's from now on! Awesome recipe for the newbies! The crust was thick ..YUM.. and that lil bit of chew.. Love the recipe.CHELSEA: Well done Kath. Don't forget to try our new Golden Pavlova pretty sure it will be your new favourite. Happy Baking.

Sarah Taege

Best pavlova I've ever made!

Always makes an amazing pavlova, don't quite know the trick to make it tall though mine are always a bit flatter but still taste just as good! a trick I found out if you're having trouble with the egg whites clean the bowl you use very thoroughly so no grease is present because the grease can make it more difficult for the eggs to form peaks

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.