Ingredients
- 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
Method
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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.
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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.
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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.
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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.
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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
