Strawberry and elderflower pavlova

6 INGREDIENTS • 6 STEPS • 2HR 15MIN

Strawberry and elderflower pavlova

Recipe
A real summer showstopper that combines delicious strawberries with fragrant elderflower – total heaven.
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A real summer showstopper that combines delicious strawberries with fragrant elderflower – total heaven.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

2HR 15MIN

Total time

Ingredients

Servings
6
3
M&S large free-range eggs
whites only
170 g
caster sugar
4 tbsp
M&S elderflower cordial
350 g
M&S British strawberries, hulled, quartered
2 tbsp
icing sugar
300 ml
double cream

Nutrition per serving

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Calories
326kcal
Fat
16.7 g
Saturates
11.7 g
Sugars
38.9 g
Salt
0.3 mg
Love This Recipe?
Add to plan
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Strawberry and elderflower pavlova
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 (1 tbsp).
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 (3 tbsp) and the icing sugar (2 tbsp). 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.
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.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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