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


Make this elderflower and kiwi pavlova, then check out our classic pavlovapassion fruit pavlova, Baileys chocolate pavlova, mini pavlovas and more pavlova recipes.



  • 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