Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Elderflower and kiwi pavlova
- Preparation and cooking time
- Total time
- + overnight steeping
- Easy
- Serves 6
Ingredients
- 700g golden caster sugar
- 4 elderflower heads
- 1 lemon, zest peeled in strips and juiced
- 4 egg whites
- 1 tsp cornflour
- 350ml double cream
- 3 tbsp flaked almonds
- 1 tbsp icing sugar
- 1 kiwi, peeled and cut into tiny cubes
Method
- 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.
