IDEAL FOR SUMMER: STRAWBERRY, ELDERFLOWER & MINT PAVLOVA

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

  • Vegetarian
  • Gluten Free
  • Preparation time:20 minutes, plus macerating and cooling
  • Cooking time:1 hour
  • Total time:1 hour 20 minutes, plus macerating and cooling
  • Serves: 8

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.

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