Elderflower and kiwi pavlova
- Preparation and cooking time
- Total time
- + overnight steeping
- Easy
- Serves 6
Skip to ingredients
- 700g golden caster sugar
- 4 elderflower heads
- 1 lemonzest peeled in strips and juiced
- 4 egg whites
- 1 tsp cornflour
- 350ml double cream
- 3 tbsp flaked almonds
- 1 tbsp icing sugar
- 1 kiwipeeled and cut into tiny cubes
Nutrition: per serving
- kcal454
- fat27.7g
- carbs46.9g
- fibre0.3g
- protein4.8g
- salt0.2g
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.
