Perfect Pavlova Recipe | Chelsea Sugar (2023)


Average Rating
(145 reviews)

I use this recipe for pav every time and it never fails. I do reduce the sugar by half a cup as first time used 2 cups and was too sweet. I make this pavlova once a week, my family love it.

This was yummy


A successful pav is something to behold! I've followed the same recipe for years, but thought I'd give this one a go... and it was a success! I was a bit worried about the "not fan-bake" line, because that is what I have and I don't understand why not. It had me googling whether pavs could be made in a fan bake and I couldn't find anything that said they couldn't. Anyway, at least it worked and the family was happy.
BTW, I never understand reviewers that don't follow the recipe and then moan that it didn't work. Pavlova by it's very nature is a sweet dessert.

Amazing pavlova recipe I am 70years and this was my first attempt perfect evertime
Everyone loves it.

Amazing pavlova recipe I am 70years and this was my first attempt perfect evertime
Everyone loves it.

Used the recipe last night, it looks superb ! Thank you for the recipe reource!

I made this for Christmas 2021. First time ever making a pavlova and was not disappointed! Didn't look like a store one but tasted better, I always use Chelsea recipes. Doesn't steer me wrong

Made this Pavlova today. Following the recipe to the letter! It has weeped hugely and I have no idea why! Only my 4th Pavlova Ever! So disappointed! And eggs are too costly to waste of Pavlova that are awful.

Amazing this tasted superb

Amazing this tasted superb

Amazing this tasted superb

good basic recipe ,love someone saying its awful and Edmonds one better ! actually they are both identical ! same number eggs ,same amount of sugar ! only difference is the extra half teaspoon of vinegar and cornflower !!!!

This was the worst worst recipe ever I hate it hate it I found a good one on Edmond it worked so well deff not here

Less sugar and more cooking time required. Baked for the recommended cooking time and the result was a very sticky, undercooked pav.

horrible was very yuck

great best pav ever

good for a school report and yum I Luv pav!

fast and easy recipe to learn loved it and enjoyed making this was tasty.

Absolutely amazing recipe! My first ever go at making the famous pavlova and this recipe and instructions were absolutely perfect! Thank you so much!

Wipe out your greasy bowl before use?...come on...who uses a dirty greasy bowl to begin with?

This recipe has really helped me with my baking! Try it, but don't use too much butter, I found that the recipe tells me to add to much.

it is extremely delicious


I think it was a bit undercooked. It was quite gooey and mushy on the inside, but the outside was crunchy. Please let me know if this is normal!


really good recipe and easy to follow. it turned out very well

This recipe is perfect!
I've followed this recipe many times but add a spoon of cream of tartar.
A special tip is to also make sure your kitchen is nice and cool before making. I always make this in the evening/night time, (day before i need it) and leave it in the oven overnight. I also like to set the oven to 180 and turn it down to 150 when I am about to spoon it onto the baking paper. Honestly the best recipe, thankyou :)


This worked great the first time, but ever since I am getting a totally cracked top and sides that end up collapsing. Good marshmallow on the inside though. What am I doing wrong to get such as thin crust that is breaking up?

its good

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

Agree with other reviewers, way too sweet and inside was undercooked despite following recipe to a t.

It works winderfully

I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years

I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years


Im 12 and i tried this,it work first go thanks chelsea

cool video

Great recipe. Make sure u use size 8 nz eggs. My girls lay big eggs 80g+ nextime i will only use 5 eggs as my v.old K-mixer bowl almost 2small.
I use surplus egg yolks for lemon curd (or freeze for latter use)

Just perfect

I did 3 attempts, same recipe list ( except 1.5 cups caster sugar) just played with cooking times and temperature. Attempt 1: 150 degrees, 1.5 hours = best result, perfectly cooked and slightly tanned thin crisp, inside was full to the crisp, it did split a little but nothing cream couldn't cover. Attempt 2: 110 degrees, 1.5 hours = sickening sweet, white thick meringue and undercooked, inside flopped and didn't rise as high as 1st try. Attempt 3: 130 degrees, 2 hours = tanned thick meringue, inside rose high then dropped half way leaving a big hollow hole. Next time will probably go with 1st attempt cooking time and temperature.

A very simple recipe with outstanding results. I have only made two pavlovas in my life because I don't usually like them. The first pav was good and everyone loved it, but I lowered the temperature by 10C for the second attempt, which resulted in a beautiful soft marshmallow. The response from diners was amazing. "The best pav they had ever eaten".

So good - easy to make and turns out great every time

First time making pav with my daughter and it wasn't good. Cut the sugar by half and it was still super sweet. But oven temp too low because the pav was still sticky even after letting it cool completely down in the oven. Won't be using this recipe again unfortunately.

CHELSEA SUGAR: Hi there, thanks for your feedback. Sugar is a key ingredient in pavlova recipes - if you reduced it by half, this is most likely the reason why it didn't work properly / was sticky.


Brilliant pav!

Great easy recipe!

Good recipe but too sweet for me, will take the recommendation of 1.5 cups of sugar next time and it should be perfect.

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.

Fabulous recipe, have been making Pavs for 20 yrs, this works so well, extra beating ,extra time in oven all help but best served once creamed & with fruit after over night in the fridge..simply superb

So easy to make and the end result was spectacular.

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

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.

Great recipe, great video thanks

Very good

Very good recipe. Thank you

i was cooking at school making this with some of my friends and it turned out awesome it was so good so yum.

I've used the recipe over a dozen times now and its perfect, I use around 1.5C sugar and its fantastic everytime! Make sure the oven door is not opened once the pav is in! Awesome stuff Chelsea.


I’ve been making pavlovas for years and thought them pretty amazing but lost my recipe so tried this one. It is the best ever! Everything a pavlova should be, crunchy on the outside, marshmallow inside and a little but of chewy. I was very proud it. It will be my go-to recipe from now on.

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.

I’ve lived away from kiwi land for maybe 15 years and finally made my first pav. This is divine. It worked perfectly and was a real treat. Great recipe. I taste tested it after adding 1 cup of sugar and ended up only using 1 + 1/4 cup. Loved it still. So good to be a kiwi!

Very nice.

Turned out awesome only problem with it was that it was too sweet next time I will use less sugar.
Otherwise easy recipe that me and my son made together he was soo impatient waiting for it to cook and cool though

Love this recipe. Used it multiple times.

Delicious. Done it 10+ times and it never fails (unless I forget to turn the oven off) - definitely recommend!

For those of you who have had trouble with the temperature and cooking time, try setting the oven to 150oC and fan bake for 50 minutes (until straw-coloured on top), then turn off the heat and leave pavlova in the oven until it is cold. Also PLEASE NOTE my recipe leaves out the cornflour because the finished result has a thick marshmallowy centre anyway. I have been making this recipe for 30 years and have never had a fail.

Best pav ever. I've made hundreds and this is the best.

Great recipe- only one I use now :)

Great receipe

Chelsea is always my go to! Easy, reliable recipes.

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.

So good and yummy

gotta love these completely legit reviews

It was so good.


Always a winner this one from Chelsea. Thanks all.

First time making a pav, I didn’t have time to let it rest in the oven after baking and it still turned out perfect, this is definitely my go to recipe now, not even worried about trying another!

This was a brilliant recipe! I had never made a pavlova before and had heard they were tricky. This recipe was really easy, my pavlova turned out brilliantly and tasted amazing. It was one of the best pavlova's that I have ever had. Excellent recipe!!

My go to recipe. Pavs aren't the easiest to make. Have made this 3 times now and everytime it's amazing. Thank you. Read all the instructions people. Wipe bowl with lemon juice to remove all the grease, cook for APPROX 1 1/2 hrs. If it doesn't easily lift off the baking paper cook for longer obviously. Everyone's oven is different so read ALL the instructions.

I liked the detail of this recipe however the Pav wasn't even remotely cooked under the shell.

A perfectly uncooked pav....oven temp way too cool, it needs to be 150. Really disappointed as the pav in taste and appearance is perfect , just an underdone inside.

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.

I love this recipe. So easy and never fails!

Too much sugar. Not enough heat/too short a cooking time.
Won't use this recipe again.

Perfect recipe, after hearing for years how hard they are to make, my first one turned out great and this recipe hasn’t failed me yet.

Only the second time I have made a pav, and this recipe was great. Nice large pavlova.. I was concerned about the amount of sugar and it not completely dissolving. There was still a 'grainy' feel of sugar after much beating but it turned out really well. Nice crust and soft in the middle.

I'd lost my one from years ago. This was the closest to it and works a treat every time!!!

'older', room temperature eggs are for sure the best - and I take my time with the sugar additions. As in WAAAAYYY longer, with smaller additions than mentioned here.

Perfect recipe, never failed me yet!

Absolute disaster, runny in the middle broke on removing from the oven, waste of 6 eggs. Cooking temp too low, too much sugar!

An absolute winner with dinner guests

So far so good. It's in the oven looking like a real pavlova.
I have never made a successful pavlova yet, I am 66 and still trying!

Impressed my Irish hosts with this!

I’m a kiwi overseas visiting friends and yes a pavlova in each country ... France Prague and Greeece. Works every time

Love this recipe, works perfectly every time.

I lived in NZ for 10 years. I now live back here in the States. I have made this for my mother and she loved it. I am now getting ready to make some for my friends. Can't wait to see their faces!

Great recipe as i had an ex mother-in-law known for her pavlova. It has been over 10 yrs since I made one, so wanted to see if I still could. I love Chelsea recipes, they are the only ones besides the oldest cooking books I use and Edmonds too as I know they only really use Chelsea too.

it tasted amazing it was soooo rich and creamy

Not cooked after the time stated sugar has seeped out
I make a amazing pav normally

Nice recipe

love it the best i like lemon juice over the vinegar

This is the best pav I ever made! Turned out perfect, lives up to it's name. I won't search any further for another recipe. I like that this recipe calls for 6 eggs as opposed to 4 as I like making it for a group of 8-10.

Thank you!!

this is amazing

I followed the recipe to a tee.
But the cooking time is way out.
1 1/2 hrs at 110 ° C in a non fan bake oven.Still uncooked.So I turned it up to 150° for another hour.Needless to say.Not a good result.

Too much sugar.

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

My go-to recipe. Just made two but the second one, instead of vanilla, I used lemon essence and a dollop of yellow food colouring. Kitchen smells divine and scraping the bowl afterwards was the best!! :D

Amazing recipe. Tasted great. Will recommend this recipe to people who aren't very good at making pavs (like me :) )

This was the first time I've made a pavlova and although it didn't quite turn out correctly (my error - think I didn't mix all the sugar in properly as it seeped syrup while baking), it was saveable and was absolutely delicious.

Worked perfectly. Delicious desert. So Yummy In my tummy. :-)

Made this recipe many times. Find this recipe excellent.

It was amazing. yummy.

Looking good at the moment.

My husband worked in NZ several years ago, and we have returned three times......
this is one of his favorites....
he loves it, and it's fairly E-Z to put together........
it will be an " often " treat...............

Okay so pavlova turned out beautifully except - it's stuck to the baking paper!!! Yikes need to start all over again. I've read that you should put vegetable oil on your tray before putting paper down! Wish I knew that before.
It would be helpful if Chelsea would include this helpful info in their recipe!

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.

On point!!

I am not the baker in the family and first time making this I got given the ultimate compliment that it tastes like Grandmas. Pretty stoked about that. Absolutely amazing recipe!

great recipe

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

this recipe sukz...
better recipes are at phub...

It's perfect. I have used other recipes in the past but this turned out great.. thank you for sharing..

A winner it's perfect

Great tasting pav but it did leak and crack a lot. Not bad for a first attempt at a pav though!

First time I've made a pavlova and this came out fabulous and was so easy and not intimidating

Made this 3 times now, and never failed, just keeps getting better, finding I am having to leave it in the oven to cool to avoid cracking.
Other than that awesome. Now my go to recipe when we want a fancy dessert to take to friends.

Very good Pav and looks like the picture. I will be making this again.

great pav all nz though

This recipe is a keeper. My first attempt at making a pav and it turned out perfect.

Hi - my question is my oven creates a moist heat which is great for cakes, etc. but not so good for meringues. Any suggestions for this. Mum was a great pav maker in her f&p oven, but these euro ovens don't seem to vent to the outside. I have tried a lemon meringue pie, but it wept!
CHELSEA: Hi there, unfortunately we're not sure how you can tweak your oven to make this work. Perhaps you might have to borrow a friend's oven for this one? Meringue can also weep due to other factors - over or undercooking, not using a fine enough sugar, using eggs that are too fresh etc, so make sure you have ruled out these things first. Good luck!

My old mums recipe is almost the same. 4 egg whites, 1 cup caster sugar, 1 tsp vanilla, 1 tsp vinegar, 3 tsp cornflour. Beat eggs for 10 min then slowly add sugar, slow beater down then add v/essence, vinegar, cornflour. All the same as your recipe. Set oven at 150, cook for 45 min, turn off and leave overnight to cool.

I have been making pavlovas for years (similar to this recipe) BUT I ALWAYS cook it on the plate I am serving it on - no problem with trying to get it off baking paper. When you think about it, pottery/china is fired at 1000 degrees or more so it is not going to break in a low oven temperature!!
CHELSEA: great tip!

Great pav! Came out perfectly! But had to cook for 2 hours and 15mins and cool in the oven. Perfect if you have plenty of time. Everybody loved it!

awesome pavlova

Lovely, maybe a bit too sweet and stayed flat. Other than that, excellent.

brilliant recipe and lovely and easy, went down a treat thank you

Best pavlova I've ever made!

Loved the recipe except I put everything into the bowl at the same time and beat on high for 12mins.
Perfect pavlova!!!!!

Easy as and came out perfect

Malt vinegar is not gluten free, to make it gluten free you could use white instead

Why do my Pav's slowly form syrup beads on the surface?

This is one seriously good pavlova!!! i have never been able to make a perfect pav but i made this one on Christmas day i it was supreme, no one had tasted one so good!!! thanks heaps=)

I chose this recipe for my first attempt at a pav... Just perfect! This is a keeper

Load More


Why won t my sugar dissolve in pavlova? ›

Add the sugar more slowly during whisking to give it more time to dissolve completely. You can test by simply rubbing a little of the mixture between your fingers – if any grittiness remains, whisk for another minute and test again until the mixture is smooth.

Why is my pavlova weeping sugar? ›

If a pavlova weeps too much, it's because the sugar wasn't mixed in properly with the egg whites, or it was too humid in the kitchen. A pavlova weeping will cause the mallow to shrink in size, leading to not only a cracked and collapsed pavlova, but a soft, soggy pavlova too.

Does pavlova have a lot of sugar? ›

A traditional pavlova uses sugar – a lot of it – to provide texture and flavour. The ratio of sugar to egg white will differ between recipes.

What makes a pavlova chewy? ›

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.

Can you over whip a pavlova? ›

If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

How slowly should you add sugar to meringue? ›

Add sugar 1 tablespoon at a time as your eggs whip. Slowly stream in the sugar after the egg whites have been whipping for about 10 seconds. Add the sugar in thirds: 1/3 when the whites are a very pale yellow (about 10 seconds in), 1/3 when the whites begin to foam, and 1/3 just before the whites reach a soft peak.

Can you put too much sugar in meringue? ›

Make sure to add the sugar slowly, allowing it to dissolve before adding more. If you dump too much sugar in, it'll deflate all the air bubbles, compromising the structure. Also, if you leave sugar granules undissolved, your meringue will weep later on.

What happens if you overbeat egg whites for pavlova? ›

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

What are the faults in pavlova? ›

Faults in Pavlovas (and how to avoid them)

If you over whisk the egg whites, they will become grainy, lose their structure and not able to hold the sugar. use caster sugar: (superfine sugar), not regular sugar, as the granules are too large and will take too long to incorporate into the egg whites.

Can I leave pavlova in oven overnight? ›

Bake the pavlova in a preheated oven – 120C / 245F / 110C fan forced – for 90 minutes. After 90 minutes turn the oven off and leave the pavlova inside for at least 2 hours (you can even cook it in the evening and leave it in the oven overnight).

What happens if you put too much vinegar in pavlova? ›

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

Can you use less sugar when making pavlova? ›

According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue. More sugar will make a harder meringue.

Why put salt in pavlova? ›

The addition of salt to the beaten egg-white mixture is primarily for flavor.

Is pavlova a healthier dessert? ›

It's Gluten-Free and Low in Fat

It's naturally gluten-free, and it's something different. Pavlova is also low in fat as it doesn't require any fat to make it. Granted, you do increase the fat if you add a pile of whipped cream on top, but you can always add a healthier topping such as a fruit sauce or a lemon curd.

Are old or new eggs better for pavlova? ›

Make sure your eggs are fresh

Older eggs will beat up into a foam more quickly, but the older the egg, the less stable that foam is, and there's a chance the egg and sugar meringue mixture could split before baking.

Is baking paper or foil better for cooking pavlova? ›

Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil. Do not open the oven door during the first three quarters of cooking time, this helps prevent cracks.

Why won't my pavlova crisp? ›

Making pavlova the day (or night) before is best.

It may last up to two days but as it will absorb moisture it will become less crisp the long time goes on. Also the more humid it is where you are, the more quickly it will lose crispness.

How do you keep pavlova from sticking to the base? ›

Now, some pavlova recipes have you greasing the baking paper with vegetable oil or oil spray. I find that if you cook the pav for the prescribed time in the oven, then turn the oven off and leave it there for a further hour to dry out, the baking paper should easily peel away from the meringue.


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