Chelsea

celebrating 130 years 1884-2014

Mini Pavlovas

By Chelsea Sugar
Mini Pavlovas
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 1 hrs
  • Serves
    6
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

    Preheat 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 the sugar has been added. Place dessertspoonfuls of mixture on baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon. Place tray in the centre of the 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.

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