celebrating 130 years 1884-2014

Fruit Pavlova

By Chelsea Sugar
Fruit Pavlova
8 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs 15 mins
  • Serves

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

    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.

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Average Rating
(3 reviews)

Amazing and helpful

Great recipe. Easy and perfect every time

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I cook my pavlovas directly on the plate I am going to serve it on. After all, the crockery/pottery it is fired at is a much, much higher temperature than the oven temperature.

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