Mini Pavlovas

  • Serves 6
  • 10 mins to prepare
  • 60 mins to cook
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  • 175g Chelsea Caster Sugar
  • 3 large egg whites (at room temp)
  • Sliced fresh fruit
  • 300ml cream
  • 1 Tbsp Chelsea Icing Sugar


  1. Preheat oven to 150°C bake. Line a baking tray with baking paper.
  2. In a clean bowl, beat 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 dessert spoonfuls of mixture on a baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon.
  4. Place tray in the centre of the oven and turn 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.

 For more inspirational Chelsea recipes go to their website. Chelsea logo

Recipe by: Chelsea

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