Chelsea Trusted 135 Years SPOT

Mini Pavlovas

By Chelsea Sugar
Mini Pavlovas
6 servings
  • 12 reviews

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

    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


    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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Average Rating
(12 reviews)


Used this recipe a few times now and every time it comes up trumps. Very simple to make and really difficult to go wrong

I tried these for a school project and they came out tasting like egg. Wouldn't use again.

How much is 175 g of sugar in cups?
Chelsea Sugar:
175g of sugar is 7/8 cups.

After seeing the bad reviews, I just had to leave a review. I have been using this recipe for over three years. Ever since I came across this recipe I have made it every Christmas and New Years. My family loves the pavs I make better than the shop bought ones. Thing is, I'm just an average baker, I pretty much follow the recipe as is and it turns out well. Things I am careful about: I never let any other liquid get in my egg whites (e.g., water). I look for a nice colour to help me judge whether they have cooked long enough. I make sure not to overcook them or they would come out more meringue like. I use a ice cream scoop to put them on the baking sheet and don't flatten them/leave them in the ball shape - this makes them all the same size and cuts down on mess.


I made this, following directions exactly and it looked beautiful but when we cut into it, but I'm wondering if it was done on the inside. The inside was soft and it oozed what looked a bit like a yellowish white syrup. The bottom was soft and moist.

If this is not done, what would I do to make sure it gets cooked fully?
Chelsea Sugar:
When placing the pavlova mixture on the baking try, ensure the mixture is not piled up too high.

Deliciously chewy centre :) will be making again

As a professional baker I say NEVER USE THIS RECIPE!!!! I can’t believe I trusted you, I was making that for a catering job I had, it was super important! Next time I’ll just use my own recipe, at least it will turn out good.

haven't made these yet but attempting to this weekend - does anyone know how long they will last in the fridge? or air-tight container? how early can you make before eating them.
Chelsea Sugar:
They would keep well for three days if stored in an air tight container and refrigerated.

These look like they would make tasty meringues, but meringue is not the same as pavlova. You are missing the ingredients that make the middle of a pav go all marshmallowy (namely the vinegar and the cornflour) so I'm wondering how the centre of these is? Chewy? Crunchy?

I tried these for the first time on Christmas day - never made a pav before so decided this would be an easier option...they were great - crusty on the outside and soft in the middle. Everyone loved them!!

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