Olive Magazine
Elderflower and Kiwi Pavlova Recipe

Elderflower and kiwi pavlova

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + overnight steeping
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal454
fat27.7g
carbs46.9g
fibre0.3g
protein4.8g
salt0.2g
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Make this elderflower and kiwi pavlova, then check out our classic pavlova, passion fruit pavlova, Baileys chocolate pavlova, mini pavlovas and more pavlova recipes.

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.

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