Strawberries & Elderflower Cream Pavlova

Method

1. 1. Preheat the oven to 150ºC/130ºC fan/300ºF/Gas Mark 2. Line two baking trays with baking parchment.
2. 2. To make the meringue, place the icing sugar and egg whites in a stand mixer and whisk on high for 10 minutes until glossy, stiff white peaks form - you can do this with an electric whisk too, it may just take a little longer, depending on the power of your whisk. Using a spatula, gently fold in the cornflour and the white wine vinegar until incorporated. Divide the mixture between the two baking trays and form two large meringue discs, creating soft peaks and swirls with the back of a spoon as you go.
3. 3. Transfer to the oven to bake for 45 - 50 minutes then turn off the oven and allow to cool completely with the oven door set slightly ajar.
4. 4. Whilst the pavlova cools, dice most of the strawberries, reserving a few for decoration later, and place into a bowl. Add the lemon zest and two tablespoons of elderflower cordial and stir to coat the strawberries. Set aside to macerate.
5. 5. When ready to serve, place the cream and icing sugar in a large bowl and whisk to soft peaks then add the remaining three tablespoons elderflower cordial and whisk again lightly to combine.
6. 6. To assemble, place a cooled meringue disc on a serving plate, securing with a teaspoon of the cream mixture. Top with half of the cream mixture and half of the strawberries then place the second meringue disc on top and top with the remaining cream and strawberries.
7. 7. Slice the reserved strawberries into quarters and use to decorate along with some mint leaves and elderflowers, if you can find them, for the perfect spring dessert.

• Recipes
• Spring
• Summer
• Desserts & Baking
• Shop
• Videos

Ingredients

• US
• METRIC