Chelsea’s Pavlova
This recipe is from my second cookbook, Everyday Delicious. Don’t be afraid of making a pav – they’re pretty easy if you understand a few simple things about them. And please don’t freak out and think you’ve had a fail if yours doesn’t look perfect – there’s no such thing, and I can tell you no two pavs are EVER the same (even in made in the same kitchen using the same recipe by the same person). Most crack, some weep, some sink a bit. Meh. Remember, whipped cream and fruit hides all!
Chelsea’s tips
- If you like a super-crispy beige coloured shell, have the oven preheated to 180c then change it back to 120c as soon as the pav goes in (you’ll get a few cracks with this method). I prefer to start at 120c, for a paler shell that’s still crispy.
- I used to think that old eggs should be used as they whip up better. Now I am of the opinion that while they may whip up quicker, old eggs are not as stable once whipped and when cooking. So I actually like to use fairly fresh eggs in my pavs these days! You live and learn…
- Bring your eggs out of the fridge a few hours before, as I find room temperature eggs whip up best.
- Use an electric beater, or a benchtop cake mixer with the whisk attachment.
- Use a metal or ceramic bowl to beat the eggs whites, not plastic. Plastic bowls hold on to the grease from things you may have had in there previously. Egg whites hate grease – it stops them reaching their potential volume.
- For grease-free utensils, dip a paper towel in some vinegar and wipe the bowl/whisk clean. Make sure all your utensils are scrupulously clean before you start.
- Keep the eggs whites completely free of yolk. To be safe, break each egg into a clean mug before it goes into the main bowl. That way, if you have a fail, you only ruin one egg instead of eight! Get any bits of shell out, too, using a clean spoon.
- Use caster sugar – it dissolves faster than standard sugar.
- Electric beaters and mixers can have pretty powerful motors – use a medium speed when you first beat the egg whites before the sugar goes in. Once you start adding the sugar, then you can turn it up to a medium-high speed.
- Leave the oven door shut while cooking, then cool the pavlova in the oven with the door closed. Don’t open the door at all as the sudden temperature changes can cause it to crack, and worse.
- Pavs can weep and collapse for different reasons – overcooking, undercooking, overbeating or not dissolving the sugar properly before cooking. Humidity can also affect a pav (there’s not much you can do if it’s raining or muggy). That’s why we don’t worry too much if there are imperfections. Love your pav for what it is.
- You’d be surprised at how much temperatures can vary in ovens, even the new ones – they can run hot or cool by a whopping 20c – so if your pav is under or overcooked or overcooked (and the rest of your baking tends to fail), this could be why! Invest in a good oven thermometer and check – then adjust your temperature.
- There’s a bit of a balance that needs to be achieved with a pav. You want all the sugar to be dissolved fully before the pav goes into the oven. However, you don’t want to overbeat the mixture either – it should take around 10 minutes of beating in total. The mixture, by the end, should be very thick and glossy, and free of traces of sugar when you rub the mixture between your fingers.
Ingredients
8 free-range eggs, at room temperature
1 ¾ cups caster sugar
2 tsp cornflour, sifted
2 tsp white vinegar
2 tbsp just-boiled water
Whipped cream to serve (they do plant-based whipping cream nowadays at good supermarkets – the brand is Flora)
Fresh fruit to serve
Method
First, read the tips above.
Preheat the oven to 150c regular bake (140c fan bake).
Set an oven rack below the centre of the oven. Line a baking tray with baking paper, use a little butter or oil to stick it to the tray and stop it swirling around. Use a dinner plate (around 25cm in diameter) to stencil a circle on to the paper – use this as a guide for the pav on later. Spray with a non-stick baking spray.
Place an oven rack just below the centre of the oven.
Separate the eggs one by one into a clean mug, then tip into the clean whisking bowl.
Start the beater/whisk on a medium-low speed and whisk the eggs whites until firm peaks form – this means when the whisk is lifted from the mixture, the egg white should form a peak which stays upright and curl over a little bit at the end, and the mixture will be shiny and moist looking. Careful not to over-beat at this stage – if you do, the sugar may not mix in with the egg whites properly.
Increase the beater speed to medium-high and start gradually adding the caster sugar to the egg whites – do this a tablespoon at a time, with the beater running, from the sides (not dumped in the middle), beating for about 10 seconds after each addition. This should take about 6-7 minutes. Scrape down the sides every now and then with a spatula to get the stray sugar granules.
Add the sifted cornflour and vinegar with the last spoonful of sugar, then continue to beat/whisk for another 30 seconds. Rub some mixture between your thumb and forefinger – you shouldn’t feel any sugar grit. If you do, keep beating for 20 second chunks until it’s smooth.
Lastly add the boiling water, and beat 15 seconds.
Scrape the mixture out onto the lined baking tray into the circle you’ve drawn. Use a spatula to smooth it into an even circular shape.
Make a series of smooth upward sweeps all along the sides of the pavlova. This helps give it structure and will help prevent it sinking or crumbling later on.
Place the tray on the rack just below the centre of the oven, leave for 5 minutes then turn the oven down to 120c regular bake.
Bake for a further 1 1/2 hours. Don’t open the oven door while it’s cooking. After the 1 1/2 hours is up, turn the oven off and leave to cool without opening the door for at least 3 hours. If you see a few cracks, this is totally normal, don’t fret. If you see a little bit of weeping, that’s cool too. No two pavs will ever turn out the same – even mine don’t. Just cover it with cream and you’ll be sweet.
Your naked pavlova can be kept in a clean, airtight plastic container for 1-2 days. (Not the fridge!)
If the outside has gone a bit soft by the time you want to serve it, you can crisp it up again for 15 – 20 minutes in a 150c oven.
When you’re ready to serve, decorate with whipped cream and fresh fruit – you can’t beat berries at Christmas!
Not sure why but this pav was soooooo sweet. I have used the edmonds recipe for years but thought I would try this one. Both my children and my husband commented on just how sweet the pav was and both my children wouldn’t finish their piece.
Hi Chelsea, if I was to make this mixture into 6 smaller single serve pavs would I adjust the baking time?
Thank you.
HI Chelsea. If I halve this recipe, do I need to adjust the cooking time? Cooking my first ever pav for a special Christmas
Hi, just wondering do you have a recipe for pavlova for Diabetics using a liquid sweetner like sucaryl?
Hey chelsea,
After a couple of years I finally got around to making a pay and choose to use your recipe. It is in the oven cooking away now and I hope it works out, you are awesome
Much Love
Very clear info for pav novices like me. Mine looks fab, will definitely make again thanks.
Hi Chelsea. I see you have commented that the recipe can be halved. Does the oven temperature or time of cooking change at all for half the recipe? Thanks.
Hi Chelsea
Do you any recommendations for the leftover yolks? Custard is always a good option, but there quite a lot of yolks. …
Cheers Jenni
Custard or lemon curd!
Home made icecream.
Hi chrlsea, I’m looking for dairy free recipes for Christmas so I don’t miss out on everything!!!! Do you think coconut cream would be ok instead of cream? Do you nuts beat it like normal cream to make it thicker?
Three gorgeous cookbooks later, I’ve had my first Chelsea recipe fail with this one. I followed the recipe and page of tips to the letter (I even duct-taped my oven shut overnight so my toddler couldn’t peek!), however this morning I find my pav has sunk completely in the middle. Any extra tips for the next attempt? Thanks.
Hi Chelsea, just wondering whether it is super important to use white vinegar in this recipe, or whether other vinegars could work? I only have apple cider and malt vinegars at the moment, and would prefer not to have to buy white if I can. Thanks!
Those will work!
Hi Chelsea is the white vinegar important for this recipe. If so is there a substitute?
Thanks, Natasha :)
Hi there,
can you please tell me if your pav has a marshmallow texture in the middle or a more chewy texture? This is important for those going to eat it! Thanks :) Sheryn
Marshmallow :)
Hi Chelsea
I love how easy this recipe is to make! Thank you for all yr step by step instructions!! This is the second year in a row that I have made yr pav and altered it to make it Keto friendly. I use stevia based sweetener instead of sugar and cream of tartar instead of cornflour…works a treat!! No one knows the difference!
Hi Chelsea
I just wanted to say that this pavlova recipe of yours is the best I’ve ever used. I followed it when making a pav this morning and it turned out super light and fluffy. Thanks for another awesome recipe – I’ll be sharing this one with my mum and friends.
Cheers
Steph
Hi Chelsea, great pav recipe just wandered do you have a recipe in your collection to use up the 8 egg yolks?
I’m trying your recipe for the first time, usually I preheat my oven to 180, then put the pav in for 10 minutes and turn the oven off, it turns out nice and white, but tends to become weepy quite quickly, so I’m trying your recipe, the cooking time seems really long and my pav is going a gross browny color, it still has 1/2 hour to go, I’m worried it will burn, I’ve followed instructions to the t , why might this be happening??
Hi Ineke, your oven is too hot – might pay to buy an oven thermometer so you can see the difference between the actual temp and the temp on the dial :)
Hi Chelsea. I tried to make your pavlova last night. It collapsed a little which I’m not too worried about because as you say, it will still be delicious! When I opened the oven this morning though there was a weird clear sticky thick liquid that had oozed out from all around it. Any ideas why and what I did wrong!?
Hi Chelsea
Just wondering would this work if I half the recipe? There are only two of us and I really want Pav and I’ve heard yours is the best!
Thanks
Yes that should be fine.
Hi Chelsea
If halving the ingredients, how would you adjust the cooking time?
Thanks
Hi Chelsea . If halving your pavlova recipe would I need to reduce cooking time
Hi Morgan, did you halve the cooking time and did it come out ok? I want to make half a pav too…
Sorry late reply! Yes totally fine halved, same cook time :)
Hi Chelsea how many does this serve ?:)
8-10
Hahaha – not in this household. Everyone ( 4 people) just keep going back for seconds until the plate is scraped clean ????
No such thing as sneaky midnight fridge raids here.
The Pavalova turned out good enough to feed a family of 9.
Lovely x
What size eggs?
Hi Chelsea, have just made your pav, is there any implication if one has accidentally added to much cornflour? Thanks in advance.
Nope should be fine – how did it go?
Is it possible to swap the sugar out for something less processed? Maybe honey or coconut sugar? Love the idea of pav, just trying to make better food choices.
Ta
Chantelle
Hi Chantelle, I wouldn’t – the sugar is an important part of the structure.
Try use raw caster sugar its much less processed
Ffs it’s a pav, use sugar, use cream and enjoy it
Yes amen!! Wish people would just enjoy food, sugar is not the villain they make it out to be
????100%
Erythritol works great as a direct sugar sub in pav. Comes out slightly crisper and has the characteristic cooling effect on the tongue but the cream makes up for this.
Hi Chelsea, I hope you are having a great day.
I see you use oil or butter on your trays for pavs, water sprinkled over the tray works great too.
it has been awesome following you since you did master chef, take care and I look forward to following your recipes
Darren
Hi Chelsea – recently made another pavlova with the same problem described above. This time after creaming and placing strawberries and kiwifruit on to decorate, the whole top caved in – again the marshmallow was not nigh enough to fill the cavity. Loathe to try this recipe again without trying something to remedy the problem.
Love a book on a tight budget
This was the first time that I had made a pavlova and it work, thank you for putting that and many more recipes on your site.
Hi Chelsea,
I made your pav for Christmas and it worked wonderfully but I was wanting to try to make mini-pavlovas next time. Could you please suggest how I could adjust the cooking times so the mini-pavs are as successful as the big one?
Thanks,
Andrina
Love your recipes. Haven’t invested in your books yet as other priorities are in the way but can’t wait to add to the collection. I have made 3 pavs and EVERYONE is astounded by his amazing they are! I’m dieting so haven’t even licked my finger to taste it but it looks better than shop bought. Thanks for your genius and sharing it!
What a hit this was
Hi, I made this following the instructions to the letter and it looked beautiful but totally stuck to the baking paper! I had to turn the gorgeous pav into Eton Mess. Any advice on where I may have gone wrong?
Thanks Chelsea made your Pav for xmas day. Was awesome. Light and crisp on the outside and so fluffy melt in the mouth inside. I have made Pavs before but this one beats them all.
Yummy.
Hi Chelsea,
Thank you so much for sharing this recipe-it is by far the best pav I’ve ever made.Thank you for being so generous,
Alison
Thank you,byt darn woke thus morn and no crunchy out side…i did it over night….im guessing if i put back in oven it will go bad lol?
Hi Chelsea, could I use this recipe to make Meringues instead?
Great recipe- until it gets to the boiling water part… My pavlova was going amazing, then I added the just boiled water and it just went runny, no upward sweeps for me. Won’t be using this recipe again.
Hi Chelsea, This recipe is so super close to mine, I look forward to trying this tonight with your changes (Which is the boiled water and the cornflour – everything else is the same). Thanks lots for sharing. If you ever in the future feel the urge to bring out a completely Gluten Free Cookbook that is as awesome and big as your other books I would be first up to buy it!! :):)
Pavlova:
Your recipe looks interesting. A little different and more eggs than my ‘tried and true’ so I’m going to give it a try.
You say 8 eggs … is this medium eggs?
I have always had trouble making pav’s so I am looking forward to giving your a go :)
Wonderful having this recipe for Christmas.
This looks just what I need for a huge family of 8
Just wanted to say thank you so much for sharing this recipe. Its on my to do list on tuesday. Am optimistic fir chrustmas day dessert.
I was wanting to do mini pavs how long do you think I should cook mini pavs for say this receipe divided into 18 small pavs? Thanks so much for the receipe!
haha
i was sorting the Christmas menu with mum today and offered to make your Perfect Pav for christmas dinner. .. after a fruitless search on here we came to the conclusion i’d have to unwrap a Christmas pressie for the recipe. .. an hour later, BOOM.. here it is! !!!!
happy chelsmas x
Absolutely love your’e recipes.You are just the best.Thankyou.Have a great Christmas and a super New Year.
I have bought a house that has a fan bake oven…can I cook a pav in it?
yay!!! Exciting!! thanks so much for sharing! Could I use duck eggs in this pav instead of chicken eggs?
Thanks xxxx
Thank you for sharing this recipe with us, I’m so looking forward to making this for Christmas, your the best xox
Should I sure fan bake?
Should I use fan bake?
Hi Chelsea, thank you for sharing this. you started to say if you want crisp shell then stopped. This is where I have my problem. Used to make the best pavs ever, but the last couple of years they do not crispen up, what could the reason be. cheers Karen