Elderflower and Kiwi Pavlova Recipe

Elderflower and kiwi pavlova

  • serves 6
  • Easy

Elderflower, kiwi and pavlova: three words we love. Put them all together in this meringue dinner-party dessert recipe, designed to impress friends and family



  • golden caster sugar 700g
  • elderflower heads 4
  • lemon 1, zest peeled in strips and juiced
  • egg whites 4
  • cornflour 1 tsp
  • double cream 350ml
  • flaked almonds 3 tbsp
  • icing sugar 1 tbsp
  • kiwi 1, peeled and cut into tiny cubes


  • Step 1

    Put 500g of the caster sugar and 500ml water in a pan and bring to a simmer. Make sure the sugar has dissolved, then cool. Wash the elderflower heads gently in cold water and add them to the pan with the lemon zest. Leave to steep overnight.

  • Step 2

    Heat the oven to 150C/fan 130C/gas 2. Strain the syrup. Whisk the egg whites to soft peaks, then whisk in the remaining caster sugar a little at a time and continue whisking until the meringue looks glossy. Whisk in the cornflour and 1 tsp of the lemon juice.

  • Step 3

    Spoon the meringue in a large circle on a baking sheet lined with parchment and make a dip in the middle. Put in the oven and turn the oven down to 140C/fan 120C/gas 1. Bake for 1 hour and then turn off the heat and let the pavlova cool in the oven with the door slightly open.

  • Step 4

    Once cool, transfer it to a serving plate. Whip the cream until it starts to thicken, then add 2-3 tbsp syrup and continue to whip until it is thicker but still spoonable. Pile into the centre of the pavlova.

  • Step 5

    Heat a frying pan and toast the almonds. As they start to brown, sift on the icing sugar, shake the pan and turn off the heat. Add the kiwi to 2 tbsp syrup, spoon it over the cream and sprinkle on the almonds.

Nutritional Information

  • Kcals 454
  • Fat 27.7g
  • Carbs 46.9g
  • Fibre 0.3g
  • Protein 4.8g
  • Salt 0.2g