Strawberry & Elderflower Pavlova

FOR THE MERINGUE

Ingredients

• 100g Egg whites
• 200g Caster sugar

Method

1. For a classic meringue, begin by whisking the egg whites alone in a Kenwood mixer with the whisk attachment.
2. Once the egg whites begin to turn slightly white and frothy, start to slowly add the caster sugar in to the bowl, keeping the machine whisking the whole time.
3. Mix to combine fully- the finished meringue should be stiff and glossy with no bubbles or weepiness at all.
4. Transfer to a piping bag to begin piping out your chosen meringue shapes.
5. Pre-heat the oven to 120C.
6. Once ready, you can pipe the meringues using shaped nozzles if desired. Pipe the mixture on to a flat tray lined with baking parchment.
7. Bake in the oven for at least 30 minutes until cooked through. Then turn the oven off and, ideally, leave overnight in the oven to dry our completely.

FOR THE WHIPPED CREAM

Ingredients

• 200g whipping cream
• 50-100g icing sugar
• X1 tsp. Vanilla extract or essence

Method

1. In a bowl, whisk up the whipping cream & vanilla until you have just soft peaks, then add in the icing sugar and whisk again very gently, until it just comes together. Take care not to over-mix. Keep chilled until serving.

FOR THE FRUITS

Ingredients

• 1 punnet of fresh strawberries
• Few tablespoons of elderflower cordial
• 20g caster sugar
• Squeeze of lemon juice

Method

1. Simply prepare the fresh strawberries by washing & removing the stems.
2. Then gently toss in the cordial, sugar and lemon. Taste and adjust if needed.
3. Set aside to macerate for 20-30 minutes before using.

TO SERVE

Ingredients

• Toasted almonds
• Strawberry syrup

Method

1. To assemble the Pavlova, begin with the meringue base on a plate or chosen dish.
2. Top with some of the freshly whipped cream and a tumble of the strawberries.
3. Finish with a drizzle of strawberry and some toasted flaked almonds.