Name: Strawberry and elderflower pavlova
Total time: 8100 s
Yield: 6
Ingredients: 3 large egg; 170 gram caster sugar; 4 tablespoon elderflower cordial; 350 gram strawberry; 2 tablespoon icing sugar; 300 millilitre double cream

Step 1

Preheat the oven to 130°C/110°C fan/gas mark 1.

Step 2

Using an electric whisk, whisk the egg whites (3) to soft peaks before gradually beating in the caster sugar (170 g) , 1 spoonful at a time, on a medium speed. Once the sugar has been incorporated, mix on high for a further 2 minutes. You should have a glossy, stiff meringue. Fold in 1 tbsp elderflower cordial (15 mL) .

Step 3

Line a baking sheet with greaseproof paper, using a small amount of meringue to stick the paper down. Spoon the mix onto the paper and use a palette knife or the back of a spoon to spread the mix into a 25cm circle, ensuring the centre is slightly lower than the outside edge.

Step 4

Bake for 50 minutes, then turn off the oven and leave the pavlova inside for a further hour. Remove from the oven and cool.

Step 5

Combine the strawberries (350 g) with the remaining 3 tbsp elderflower cordial (45 mL) and the icing sugar (15 g) . Mix well and set aside for 1 hour at room temperature (or in the fridge overnight).

Step 6

Whisk the double cream (300 mL) to soft peaks then pour in all the liquid from the strawberries and fold through. To serve, spoon the cream into the centre of the cooled pavlova and top with the strawberries.

Strawberry and elderflower pavlova

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Farinata with roasted squash

English garden cocktail

Use it up frittata

Hot toddy

Christmas pudding

Turkey schnitzel with mustard and caper sauce

Vietnamese-style sticky noodle salad

Jerk chicken traybake

Overnight banana and almond bircher

Sophie Ingle's epic post-match nachos

Coconut, almond and pistachio croissant pudding

Slow-cooked courgette bruschetta

Frosé cocktail

Adorable hedgehog bread rolls

Festive cranberry spritz

Turkey and chickpea burgers