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!
Hi Chelsea,
Can I use gluten free cornflour? I have made it without with great results, but have to cater for someone who is gluten free at a special birthday this week.
Sure!
Pretty sure cornflour is gluten free, unless it’s got something added to it,
Made my first pav with this recipe. Stoked at the result! Crunchy on the outside, soft in the middle. Can tick that off the bucket list but suspect will be making it again with this recipe. Really appreciated the detailed tips with explanations to help with my understanding. Used the yolks to make a lemon curd which I folded through the cream and topped with blueberries. He kai tino reka! Kia ora Chelsea!
Hi there, I made my first pav at Xmas using this recipe. It was perfect apart from it being a bit flat.. I noticed that I when I was placing the mixture onto the baking paper it keep moving out more as I put on all of the mixture., could you please advise what I need to change. I am guessing my mixture needs to be of a thicker consistency?? I followed the recipe to a t as well. Was nice & crispy on the outside & soft on the inside & just melted in your mouth. I will never buy another supermarket pav again lol! Just need to sort out the depth/height.. thanking you in advance,, Also I am wondering will a pav cook ok in a cake tin? That might help ? . Rgds Teresa
Have used this recipe 3 times now, and each one was really good, only difference was it came out better without the fan forced oven mode. Just regular bake.
Easy to follow.
Thanks Chelsea.
Hi Chelsea I just have a question about the eggs. I’ve always kept mine in the pantry (usually cool and very dark). What “age” of egg do you determine is “old”? I’m guessing you don’t mean the floating age? Thanks! Can’t wait to try this recipe out with my new mixer :)
Hi Chelsea,
In wanting to make individual little pavs.. Do you have an idea on cooking and cooling times?
Thamks
Hi Chelsea,
I was just wondering how important the boiled water is? It wasn’t until I put it in the oven I realised I forgot to add it… Will this affect the outcome??
Many Thanks!
Should be fine :)
Hi there, It’s always been my job to make the pav for Xmas lunch. I am using your recipe for the first time. Can I add vanilla or strawberry essence as a bit of a flavour hit? Maybe during the sugar stage? And if so, how much is too much?
Hi Chelsea, if I make this Pav a few days before Christmas Day will it be okay ?
Hey Chelsea, I am going Pav mad at the moment as we are living in Sweden and the culture here is that you take a whole dish when attending a dinner party… Pavlova is impressive and uniquely kiwi and your recipe never fails. My question is: Would you be able to suggest cooking times for different sized pavlovas? Say for a four egg or a six egg pav? I figure the recipe can just be reduced proportionally but am unsure how to adjust cooking time. Sometimes an 8 egg pav is just too much to take to a dinner party for 4-6 people! My Swedish acquaintances thank you in advance!
I made my first pav to test it out for Xmas time and it worked a treat. I was pedantic with mixing times and even forgot 1/4 cup of sugar (saw it on the bench at the end) and it worked perfectly! I have just received eat for my birthday and can’t wait to get cooking! Thanks Chelsea!
Hi Chelsea, really like this recipe :)
Just wondering, could I use this recipe to make mini pavlovas that are single portion sized?
Would i need to alter the recipe, cook temperature and time?
Also what does the boiled water do? I’ve seen a couple of recipe variations but most don’t include the boiled water.
Anyway hope you’re having a good day!
Sincerely
Ivana
Hi Chelsea, I’m feeding 20, do you think I could 1.5 x the recipe? Thanks.
If you halve the recipe do you use the same cooking times? Thanks
Hi, was wondering what to do with the 8 egg yolks left over from your lovely recipe and found this Poppy seed and lemon loaf…uses 8 yolks plus 1 extra egg
https://smittenkitchen.com/2010/01/poppy-seed-lemon-cake/
xx
Hello! I saw in a comment above you could halve the recipe, just wondering how/if I would adjust cooking time? Check it at 1hour, or do you think it’ll take longer? Cheers!
Hi Chelsea, I’m going to use your recipe to make mini pavs for my father-in-laws 92nd birthday next Saturday. I thought I would individual ones for our sit down dinner ahead of time. Just some advice please; should I pipe them and if so how big and also how long should I bake them for?
I was going to use fresh berry or a berry coulis and cream, any other ideas?
Regards
Glennys
Making in the States… any specific conversions?
Hi Chelsea
Maybe it’s my old oven, but I put it in for 5 mins before turning the heat right down and the pav has browned….hopefully it will still taste good. I was going for the crispy shell finish?
Thank you for the tips in this recipe. I’ve made a couple of pavs before that were good but this one was almost flawless and by far the biggest one with the best texture. The tip about checking for sugar grit really helped. Although I do love pavs for not being perfect… :)
This recipe is absolutely amazing! My pav turned out perfectly crunchy on the outside and soft and fluffy on the inside. Thankyou so much for sharing your recipe :-) xx
Hi Chelsea made your pavlova recepie on Christmas morning I had the oven at 180 turn oven down to 120 cooked for 1hr 1/2 the mixture I put into a cake tin 23inches the pav was lovely and mashmellow with a hard top but noticed at the bottom of the tin was a ring of sugar which was easily removed but just wondering what went wrong, the family very much enjoyed it will be making this again
Thanks Sandy
Best pav I’ve ever made. Admired by everyone at Christmas dinner. Comments “beautifully light and soft”
Yum! I made this for Christmas Day and everyone was raving about it! First time I have ever attempted a Pav, so was a little bit worried. No need for worries because it was amazing! Appreciated all the tips with the recipe. Thank you Chelsea, I love your books and recipes!!!
Hi, what is 1 3/4 cups in grams please?
Hi Chelsea Have try your pav and it’s the best I have tried I have had lots of comments Thanks
Hi Chelsea! Everything l’ve made of yours is 10/10 delicious! Thanks for all your fab recipes!
Currently have my pav in the oven… so far so good but just wondering if when l turn off the oven and leave it, can i leave it in there over night? Would it hurt it?
Should be fine as long as it’s not too humid!
Hi Chelsea, I’m about to attempt my first ever pav. We have a new fancy oven with some annoying features… when you lower the temp or turn the oven off, the fan blows it cool. No way to turn this off. It’s a ‘cooling feature’. Will the pan still work out with this type of oven??
My Aunty and I always have competitions on our Pavs at this time of year and marvel at our successes and fails (always eaten at family lunch no matter how they turn out) now we are at different ends of the country its done by photos. Am trying yours for the first time this year, lets hope I win the competition (winner = bragging rights for the whole year)
Hi Chelsea
Thanks for this great recipe :)
Is it possible to follow this recipe to create a pavlova sandwich ie two smaller pavs. And if so do I need to adjust the baking time?
Thanks and Merry Christmas
Hi Chelsea, is the vinegar a required ingredient? My brother is sensitive to vinegar so I would need to leave it out. Could I use lemon juice instead?
Hi Chelsea
Have just seen your pavlova recipe on Facebook. Sounds divine ? I want to make it for Christmas. How many days in advance can I make it ?
Many thanks
Fiona Long South Africa
If I make it into a ring shape, think ‘Christmas Wreath’, would I reduce the cooking time?
Chelsea, how critical is keeping to the stated amount of sugar? Could I reduce to 1 1/2 for instance so it’s not too sweet?
If I halve the recipe do I just halve the cooking time?
If I halve the recipe do I just halve the cooking time too?
Can you turn this recipe into mini pavlovas? If I was to do mini ones 10 centimetres in diameter and reduce cooking time to 1 hour do you think this would work?
Merry Christmas!!
Look forward to your response.
Korina :)
Hi Chelsea I’m wanting to make a layered pav so want to split your recipe in two and bake. Would it be the same baking time? Thanks!
Hi Chelsea!
Made my first pav ever last night, came out really well, soft and fluffy in the middle but the outside was sticky and didn’t go hard!
-any suggestions?
Try turning your oven up 10c next time – it might be running a bit cool. Or it may have just been a humid day?
Hi Chelsea. Just wondering if this recipe could be used to make mini pavlovas instead and would you still keep the cooking times the same ? Thanks
Hi Chelsea! What am I doing wrong…my pav has a hard shell looks beautiful but when I cut into it the middle is 50% hollow. The filling that is in there is lovely and fluffy and tastes amazing. Thanks for your help!
That’s pretty normal – let the top fall down and fill the crater with cream and fruit :)
Hi it isn’t working for me. it fell flat and had a sharp vinegar taste – I followed the recipe perfectly though. Cheers Kat
Hi Chelsea! Thank you for this AMAZING recipe!!
My Pav keeps coming out perfect and very crispy ,holding its shape on the outside however the inside is a very thick wet /marshmallow like texture on the inside as if the egg mix didn’t really cook at all on inside.
Could this be cause my Pav is too thick? How high would you suggest it should be or could you assist me in why mine in coming out like this. I must be doing something wrong!
Made this pav yesterday it was yummy. No crust on the outside is this right.
Hi Chelsea. Made your pav for the first time for Christmas and turned out great! Best ever! Made again for new year, thought I did the same method exactly but it was not crisp at all, it was soft and sticky with some crystallized oozed sugar. Any idea what happened? Put it back in the oven for another hour the next day after discovery. It crisped a bit but flattened more and looked like it had a chewy texture. Any ideas?
Hoping to make again!
Thanks!
What needs to change when you live at over 5000 feet. High altitude backing is a pain.
Hi Chelsea
The center of my pav was half marshmallow & half just space. What happened??
What a magnificent recipe
Thank you from kiwis living in Western Australia I have always used the Edmonds Cookbook recipe but luckily I couldn’t find my book last night on Christmas Eve 11pm and googled and found your recipe – my family will agree it was simply the best pavlova ever – stable light fluffy nice crunch without being sickly sweet so from us 5 in WA thank you – My new and go to Kiwi Pavlova recipe
Hi Chelsea. I made your pav recipe for the first time and used the one in your book. I noticed today that the cooking temperature in the book is 110oC but on the website it’s 120oC or 110oC fan bake. This morning when I took it out of the oven it had weeped. What could have caused that?
Hi there I would like to make the pavlova but with less sugar is this possible? Thanks
Hey Winny,
I am just about to make your beautiful Pav, let’s hope I don’t poop it all up day before Christmas.
Merry Christmas and Happy Newy, btw loving the website, the recipes and the amazing pics xx
How did it go?
If I wanted to convert this to mini bite sized pavlovas, what would I need to do to the temperature/cooking time?