Mini Pavlovas

Mini Pavlova
A petite version of a Kiwi Christmas dessert!

This fool-proof mini pavlova recipe is an essential at every Christmas gathering! Top with plenty of cream and seasonal fruit.

Recipe Author:

Chelsea

Ingredients

  • 175g Chelsea Caster Sugar
  • 3 large egg whites (at room temp)
  • Sliced fresh fruit
  • 300ml cream
  • 1 Tbsp Chelsea Icing Sugar
View Method Mini Pavlovas

Method

  1. Preheat oven to 150°C bake. Line a baking tray with baking paper.
  2. In a clean bowl, beat the egg whites until soft peaks form. Add Chelsea Caster Sugar a tablespoon at a time and continue to beat until all the sugar has been added.
  3. Place dessertspoonfuls of the mixture on a baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon.
  4. Place the tray in the center of the oven and turn the heat down to 140°C bake. Bake for one hour. Turn off oven and leave pavlovas in until oven is cold.
  5. 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 Chelsea Icing Sugar.
View Ingredients Mini Pavlovas
View Method Mini Pavlovas
Sorry, no reviews yet. Be the first!