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    Strawberry, elderflower & mint pavlova

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    Strawberry, elderflower & mint pavlova

    • 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


    4 Waitrose British Blacktail Free Range Egg whites
    1 lime, juice
    200g caster sugar
    400g pack Waitrose 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


    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.

    Cook’s tip

    Using half cream and half yogurt in the filling makes this summery dessert a little lighter. 

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    This recipe appeared within the June 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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