3 egg whites
1½ cups Chelsea Icing Sugar
1 tsp white vinegar
½ tsp vanilla essence
1 tbsp boiling water

Toppings:
125ml light cream
½ tsp vanilla essence
1 tsp Chelsea Icing Sugar (optional)
1 kiwi fruit, sliced
4 large strawberries, sliced
1 mandarin, broken into segments

Preheat oven to 200oC conventional (180oC fan forced). Draw a circle on a sheet of baking paper and place pencil-side down on a baking tray.
Place the egg whites, Icing Sugar, white vinegar and vanilla essence in a mixing bowl and beat with an electric mixer.
Add boiled water and beat until thick and smooth, approximately 15 mins.
Spread the mixture heavily onto a baking paper oven tray. Shape into a circle, using the pencil mark as a guide.
Bake for 2 mins at 200oC conventional (180oC fan forced), then turn down to 100oC conventional (80oC fan forced) and cook for another 1¼ hrs or until dry and crisp.
Leave in oven to cool.
Once cooled, remove from the paper and place on a serving plate.
Whip the cream, add vanilla essence and Icing Sugar.
Spread the cream over the pavlova and top with fresh fruits.