You may have seen that last week the Telegraph reported that reduced price strawberries have been flooding supermarket aisles across the country because the spring weather has led to a ‘giant crop’ of bigger, juicier and sweeter strawberries than usual. We have the perfect solution for using up those excess strawberries – make this sensationally sweet strawberry, elderflower and mint pavlova.
RECIPE INFO
INGREDIENTS
4 Free Range Egg whites
1 lime, juice
200g caster sugar
400g pack British Strawberries, halved
5 tbsp Bottlegreen Elderflower Cordial
Small handful mint leaves, shredded, plus a few leaves to decorate
150ml double cream
150g Greek yogurt
METHOD
1. Preheat the oven to 150˚C, gas mark 2. Draw a 20cm circle on parchment; place upside-down on a baking tray. Using electric beaters, whisk the egg whites with a pinch of salt and a few drops of lime juice. Start slowly then turn up the speed and beat to firm-ish peaks.
2. Beat in the sugar in 3 additions, combining completely between each, to a stiff and glossy meringue. Pile onto the parchment inside the 20cm circle and use the back of the spoon to make a dip in the middle. Put in the oven, lower the heat to 120˚C, gas mark ½, and bake for 1 hour. Once baked, turn the oven off, prop the door open and cool completely (around 2 hours).
3. Meanwhile, mix together the strawberries, 2 tbsp cordial and the remaining lime juice. Macerate for 30 minutes, then stir through the shredded mint. Using a balloon whisk, whip the cream to soft peaks. In a separate bowl, mix the yogurt with the remaining 3 tbsp elderflower cordial. Fold the yogurt into the cream, then pile onto the cooled meringue. Top with the strawberry mixture, spooning over any extra juices, and decorate with a few whole mint leaves.
COOKS TIP
Using half cream and half yogurt in the filling makes this summery dessert a little lighter.