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
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.