- Home
- Recipes
- Baking and desserts
- Elderflower and kiwi pavlova
Elderflower and kiwi pavlova
Published: December 19, 2014 at 2:32 PM
Save recipe
Serves 6
Easy
Total time: 1 hr and 30 mins
+ overnight steeping
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Elderflower, kiwi and pavlova: three words we love. Put them all together in this meringue dinner-party dessert recipe, designed to impress friends and family
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this elderflower and kiwi pavlova, then check out our classic pavlova, passion fruit pavlova, Baileys chocolate pavlova, mini pavlovas and more pavlova recipes.
Got elderflower to use up? Make your own elderflower cordial with our easy recipe, then also check out more elderflower recipes.
Ingredients
Nutrition
-
700g golden caster sugar
-
4 elderflower heads
-
1 lemon
zest peeled in strips and juiced
-
4 egg whites
-
1 tsp cornflour
-
350ml double cream
-
3 tbsp flaked almonds
-
1 tbsp icing sugar
-
1 kiwi
peeled and cut into tiny cubes
Nutrition: per serving
- kcal454
- fat27.7g
- carbs46.9g
- fibre0.3g
- protein4.8g
- salt0.2g
Ad
Method
-
step 1
Put 500g of the caster sugar and 500ml water in a pan and bring to a simmer. Make sure the sugar has dissolved, then cool. Wash the elderflower heads gently in cold water and add them to the pan with the lemon zest. Leave to steep overnight.
-
step 2
Heat the oven to 150C/fan 130C/gas 2. Strain the syrup. Whisk the egg whites to soft peaks, then whisk in the remaining caster sugar a little at a time and continue whisking until the meringue looks glossy. Whisk in the cornflour and 1 tsp of the lemon juice.
-
step 3
Spoon the meringue in a large circle on a baking sheet lined with parchment and make a dip in the middle. Put in the oven and turn the oven down to 140C/fan 120C/gas 1. Bake for 1 hour and then turn off the heat and let the pavlova cool in the oven with the door slightly open.
-
step 4
Once cool, transfer it to a serving plate. Whip the cream until it starts to thicken, then add 2-3 tbsp syrup and continue to whip until it is thicker but still spoonable. Pile into the centre of the pavlova.
-
step 5
Heat a frying pan and toast the almonds. As they start to brown, sift on the icing sugar, shake the pan and turn off the heat. Add the kiwi to 2 tbsp syrup, spoon it over the cream and sprinkle on the almonds.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue