Celebrate Swedish midsummer with this light, fruity and floral strawberry pavlova recipe with lemon and elderflower twist from @howflowersdothat 🍓😋 Prep time: 30 mins Cook time: 1 hr Serves: 10
5 large free-range egg whites, at room temperature
250g caster sugar
2 tsp cornflour
600ml pot double cream
300g greek yoghurt
4 tbsp elderflower cordial (see recipe below)
1/2 jar lemon curd
1 punnet strawberries, chopped in half
Mint, fresh elderflowers and edible pansies, to decorate
Begin by making the meringue. Preheat the oven to 140C/120C fan/Gas Mark 1 and line a large baking sheet with parchment. In a large metal or ceramic bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, 1 tbsp at a time, whisking all the while until thick, glossy and cloud-like. Whisk in the cornflour and pile onto the baking sheet, creating soft swirls.
Bake in the lower part of the oven for 1 hour until crisp to the touch and pulls away easily from the baking sheet. Allow to cool completely.
Beat the cream until soft and pillowy. Fold in the greek yoghurt, elderflower cordial and the zest of 1 lemon before whisking for another 30 seconds. Transfer the curd to a small bowl and add the juice of 1/2 a lemon to lighten to a drizzle-able consistency.
Pile the cream onto the meringue and swirl through the curd. Top with strawberries then decorate with mint, pared lemon zest, elderflowers and pansies. Serve immediately. .
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