Chelsea

celebrating 130 years 1884-2014

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.
  • Difficulty
  • Prep time 10 mins
  • Cooking time 60 Minutes
  • 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
    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.

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