Brownie Eton Mess Slice

• 250g butter
• ½ cup cocoa powder
• 1 ½ cups Chelsea White Sugar
• 4 eggs
• 1 tsp vanilla essence
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

• 110g butter
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

• 4 egg whites
• 1 ½ cups Chelsea Caster Sugar
• 2 tbsp boiling water
• 1 tsp vinegar (I use malt vinegar)
• 1 tsp vanilla essence

• 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

• 6 egg whites at room temp
• 1 cup Chelsea Caster Sugar
• 300ml cream
• 3 kiwifruit or strawberries

• ½ cup Chelsea Soft Brown Sugar firmly packed
• 1 cup Chelsea Caster Sugar
• 1 ½ Tbsp cornflour
• 6 egg whites (room temperature)
• Pinch of salt
• 2 tsp vanilla extract
• 2 tsp white vinegar

Filling

• 500ml cream
• 2 Tbsp Chelsea Icing Sugar
• 500g mixed fresh berries (raspberries, strawberries & blueberries)

• Caramel Sauce (optional)
• 1 cup cream
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 1 tsp vanilla extract

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

Toppings

• 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

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml cream, whipped
• Fruit for decoration

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Strawberry Swir

• 1 punnet (250g) strawberries, cut into eighths
• ¼ cup Chelsea Jam Setting Sugar
• 1 tsp vanilla essence
• 100ml water

Filling

• 1 cup cream
• 2-3 drops rose pink food colouring
• 200g large store-bought marshmallows, halved
• 1 packet candy floss (try rose-flavoured Persian fairy floss)
• 1 cup pomegranate seeds
• Edible roses, to decorate (optional)

PAVLOVA

• 6 large egg whites (210g)
• 375g Chelsea Caster Sugar (1 ⅔ cups)
• 1 Tbsp Edmonds Fielder's Cornflour
• ½ Tbsp white vinegar

RASPBERRY COMPOTE

• 400g frozen raspberries (3 cups)
• 55g Chelsea Caster Sugar (¼ cup)
• 1 ½ Tbsp chia seeds (optional)
• 1 ½ Tbsp lemon juice

TO DECORATE

• 500g fresh strawberries (2 punnets)
• 600-625ml thickened cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract
• 125g fresh blueberries (1 punnet)
• Sparkly star on a skewer, or similar (optional)
• 125g fresh raspberries (1 punnet)
• Sprigs of fresh rosemary (optional)
• Chelsea Icing Sugar, to dust

Pavlova

• 3 egg whites
• 250g Chelsea Caster Sugar
• pinch of salt
• 1 tsp vanilla essence
• 1 tsp vinegar

Cherry Sauce

• 250-500g cherries (fresh or tinned), pitted
• 500ml water
• 200ml red wine
• 2 sticks cinnamon
• 200g Chelsea Caster Sugar
• 1 Tbsp cornflour

• 225g fresh or frozen raspberries
• ¼ cup Chelsea Caster Sugar
• 450g strawberries, hulled, quartered
• 150ml thick cream
• 150ml thick Greek yoghurt
• 4 (10g each) meringue nests, crumbled

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Black Doris Plum Drizzle

• 850g can Black Doris Plums in Syrup
• 1 Tbsp Black Doris Plum Jam
• 1 Tbsp Chelsea Blackstrap Molasses
• 1 Tbsp Chelsea Jam Setting Sugar
• Handful freeze-dried cherries or plums, to serve

Mascarpone Cream

• 200g mascarpone
• 200g thick Greek yoghurt
• ½ tsp vanilla bean paste
• Pinch sea salt

Pavlovas

• 9 egg whites
• 3 cups Chelsea Caster Sugar
• 6 tbsp cold water
• 3 tsp vanilla extract
• 3 tsp vinegar
• 3 tbsp corn flour

Kiwifruit and Lime Curd

• ½ cup puréed kiwifruit (approximately 9 kiwifruit)
• ½ cup lime juice
• 180g Chelsea Caster Sugar
• 90g butter
• 5 eggs

Crystallised Lime

• Slices of fresh lime
• 1 ½ cups Chelsea White Sugar
• 1 ½ cups water

Chantilly Cream

• 700ml cream
• ¼ cup Chelsea Icing Sugar
• 2 tsp vanilla extract

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Filling

• 250ml cream
• 1 tsp vanilla bean paste
• 1 mango, peeled, sliced lengthways
• 1 pawpaw, peeled, sliced lengthways
• 2 gold kiwifruit, peeled, sliced into circles
• ½ pineapple, peeled, cored and cubed
• 1 peach or nectarine, sliced
• 2 Tbsp Chelsea Golden Syrup, to drizzle

• 2 cups Chelsea Caster Sugar
• 6 egg whites only
• 1 heaped, and I mean heaped desertspoon of edmonds cornflour
• 1 dessertspoon of malt vinegar
• Essence, can be vanilla, or strawberry, or even chocolate, your call
• 4 Tablespoons of cold water

• 4 medium egg whites
• 225g Chelsea Caster Sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar
• ½ tsp vanilla essence

• 1 400ml can coconut cream
• 1 400g can chickpeas
• 1 cup (220g) Chelsea Caster Sugar
• 1 tbs cornflour
• 2 tbs Chelsea Maple Flavoured Syrup
• 1 tsp vanilla extract
• berries to serve

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Toppings

• 150g milk or dark chocolate
• 1 cup Chelsea Chocolate Icing Sugar
• ½ Tbsp boiling water
• 250ml cream
• 1 punnet each blueberries, strawberries
• Handful freeze-dried cherries
• 50g milk or dark chocolate (in one piece), refrigerated

• 6 Egg Whites (total weight - 260g)
• Pinch of Salt
• 1 ½ Cups Chelsea Caster Sugar
• ½ Cup Chelsea White Sugar
• 2 Tablespoons Cornflour
• 2 Teaspoons Lemon Juice
• 600ml Thickened Cream - whipped for serving
• 4 Large Passionfruits for serving

Meringue

• 4 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• 2 tsp cornflour, sifted
• 1 tsp white vinegar
• 1 tsp vanilla bean paste

Lavender Whipped Cream

• 2 cups thickened cream
• 2 level tsp culinary lavender (available from speciality stores)
• 3 tbsp Chelsea Icing Sugar, sifted

Blueberry Sauce

• 2 cups blueberries, fresh or frozen
• ⅓ cup liqueur muscat (or tawny port)
• ⅓ cup Chelsea Caster Sugar
• 1 cinnamon stick
• 1 star anise

Pavlovas

• 8 egg whites
• 2 cups Chelsea Caster Sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla essence

Espresso Cream

• 2 cups cream
• 2 tbsp coffee powder
• 1 block dark chocolate

Cherry Curd

• 2 ½ cups frozen cherries
• 2 tbsp lime juice
• 5 tbsp honey
• 2 tbsp coconut oil
• 3 tbsp butter
• 3 large eggs, whisked
• Salt

• 5 egg whites
• 300gm Chelsea Caster Sugar
• ½ tsp white vinegar
• 1 vanilla bean
• 2 tablespoon cornflour
• 200gm dollop cream
• 2 vanilla beans
• 20gm Chelsea Icing Sugar
• 2 punnets raspberries
• 20gm Chelsea Icing Sugar

Pavlovas

• 4 egg whites
• 2 tsp boiling water
• 2 tsp baking powder
• 2 tbsp corn flour
• 2 cups Chelsea White Sugar
• 2 tsp white vinegar

Lemon Curd

• 175g Chelsea Raw Caster Sugar
• Juice of 2 lemons
• 2 eggs
• 110g butter, cubed

Limoncello Cream

• 1 ½ cups thickened cream
• 250g mascarpone
• ¼ cup Limoncello (or more to taste)
• 2-3 tbsp Chelsea Icing Sugar

Bonus Homemade Limoncello

• 5 lemons
• 350ml vodka
• 2 cups Chelsea Caster Sugar

Pavlova

• 8 large egg whites
• 400g Chelsea Caster Sugar
• Pinch of salt

Lime Curd

• 3 large eggs
• ¾ cup Chelsea White Sugar
• Pinch of salt
• ½ cup fresh lime juice
• Zest of 2 small limes
• 4 tbsp diced butter

Margarita Cream

• 60ml lime juice
• 1 tbsp tequila
• 1 tbsp Cointreau or triple sec
• 75g Chelsea Icing Sugar
• 250ml double cream

Macarons

• 180g egg whites
• 240g Chelsea Caster Sugar
• 120ml water
• 240g ground almonds
• 240g Chelsea Icing Sugar
• Green food colouring gel

Ganache

• 125ml cream
• 50g butter
• 250g white chocolate
• Lime essence

Topping

• ½ cup crushed pistachios
• Sliced kiwifruit

Meringue

• Spray oil
• 1 tbs cornflour, for dusting
• 4 extra large egg whites
• ¾ cup Chelsea Caster Sugar

Cinnamon Sugar

• 3 tsp Chelsea Caster Sugar
• 1 tsp cinnamon

Filling

• 1 cup cream, whipped
• Raspberries
• Passionfruit pulp (optional)
• Mango (optional)

• 4 extra large egg whites
• ¼ tsp cream of tartar
• 1 cup Chelsea Caster Sugar
• 1 tbs cornflour
• 1 mango
• 1 tsp lime juice
• 1 tsp Chelsea Organic Coconut Sugar
• 300ml thickened cream, whipped
• Peaches
• Strawberries
• Raspberries
• Passionfruit
• Mint leaves

Pavlovas

• 12 large egg whites
• 3 cups Chelsea Caster Sugar
• 25g corn flour
• 3 tsp vinegar
• Pinch of salt
• ¼ tsp cream of tartar

Lemon Curd

• 100g butter
• 150g Chelsea White Sugar
• 4 egg yolks
• 3 lemons (zest & juice)

Pomegranate Jelly

• 500ml pomegranate juice
• Lemon zest
• Pomegranate molasses
• 100g Chelsea White Sugar
• 3 sachets vegetarian gelatin

Gin & Lemon Buttercream

• 500g butter
• 3 tbsp cream
• 4 cups Chelsea Icing Sugar
• 1 tbsp gin
• Lemon essence

Decoration

• Edible flowers
• Pistachio nuts

• 6 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 ½ tbs cornflour
• 1 ½ tsp white vinegar
• ½ tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp cardamom

Salted Caramel

• 1 cup Chelsea Caster Sugar
• 120ml water
• ¾ cup thickened cream
• 2 tsp sea salt
• 250g cream cheese
• 250ml thickened cream
• ¼ cup Chelsea Icing Sugar 
• Crushed gingerbread biscuits

Meringues

• 4 egg whites
• 1 1/3 cups Chelsea Caster Sugar (300g)
• 1 tsp cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• food colouring (optional)

Strawberry Sauce

• 500g fresh or frozen strawberries
• 1/3 cup Chelsea Caster Sugar (75g)
• 2 tsp lemon juice

To Serve

• 2 cups cream (500ml)
• 3 Tbsp Chelsea Icing Sugar
• freeze dried raspberries, to decorate