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Yield: 9-12 Mini Pavlovas


Egg whites210 g
Kosher Salt2.5 g
Distilled Vinegar2.5 g
Granulated Sugar200 g
Vanilla Extract5 ml
Confectioners’ Sugar110 g
  1. Preheat oven to 200F
  2. Combine the egg whites, salt and vinegar. Beat in stand mixer until foamy (approximately 30 seconds)
  3. At this stage, gradually add the sugar while continuing to whip to stiff peaks
  4. At stiff peaks, beat in the vanilla
  5. Sift in powdered sugar and fold into the mixture
  6. Pipe onto a sheet tray lined with parchment, you should yield 9 -12 mini pavlovas
  7. Bake for 2 hours and remove once they release from the parchment
  8. Store at room temperature in a sealed container

Orange Blossom Jelly

Orange Blossom Water40g
Agar Agar2g
  1. Combine the sugar and agar agar together to prevent clumping, add to the rest of the ingredients in a saucepan
  2. Whisk over heat until the mixture comes to a rapid boil
  3. Store in a airtight container and refrigerate until set (approximately 30 mins)
  4. Once set, cut into tiny cubes

Chamomile Chantilly Cream

35% Cream500g
Confectioners’ Sugar50g
Chamomile Tea Bags10 bags
  1. Combine cream and tea bags in a saucepan and bring to a boil, allow to steep for 20 mins
  2. Refrigerate cream without removing tea bags for 2-3 hours or until chilled
  3. Add sifted confectioners’ sugar and whip to medium peaks

Macerated Strawberries

Lemon zest2 lemons
  1. Chop strawberries into a small dice, combine with sugar and lemon zest. Allow to rest into fridge for 20 mins or until ready to plate


  1. Top the pavlovas with the finished chamomile chantilly, then top with the macerated strawberries. For garnish, add a fresh strawberry and cut orange blossom jelly.

Happy eating!

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