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Mini Pavlovas

By Chelsea's team of cooks, added 23 December 2010

Difficulty Medium Serves 6 RecipePrep time10 Minutes RecipeCooking Time 60 Minutes

  • Mini Pavlovas

A modern twist on the classic Kiwi favourite, make them in advance and decorate before serving with whipped cream and whatever fruit is in season.

Recipe Rating: 3

Ingredients

175g Chelsea Caster Sugar
3 large egg whites (at room temperature)
Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
300ml cream
1 Tbsp Chelsea Icing Sugar

Method

Pre-heat oven 150°C. Line a baking tray with baking paper.
In a clean bowl beat egg whites until soft peaks form. Add the caster sugar a tablespoon at a time and continue to beat until all sugar has been added.
Place dessertspoonfuls of mixture on baking tray, spread into a circle roughly 10cm diameter with the back of a spoon, place in centre of oven and turn heat down to 140°C, bake for an hour. Turn off oven and leave in
until oven is cold.
Whip cream to soft peaks. When ready to serve, place each pavlova onto a serving plate, spread with cream and arrange fruit on top. Dust with icing sugar.

Variation: Fold 1/3 cup Lemon Spread/Curd into the whipped cream for variation.

Products Used in this recipe

Overall rating

Recipe Rating: 3

3 ratings, 243 people added this to their Favourite Recipes.

Rate this Recipe
  • 5

  • 1

    Not sure what happened here but far to overcooked.