Strawberry, elderflower & mint pavlova

Picnic season is upon us and what better addition to a picnic blanket spread than a Great British pudding. 

Summer just isn't summer without a bowl of strawberries coupled with meringue and cream and this twist on a classic pavlova is a fabulous picnic pudding. 

To serve six generously, you will need: 

Four free range eggs
1 lime, juice
200g caster sugar
400g pack of British strawberries halved
5 tbsp elderflower cordial 
Small handful of mint leaves, shredded, plus a few to decorate
150ml double cream
150g Greek yogurt

 To start, preheat your oven to 150 degrees and draw a 20cm circle on the bottom of parchment paper and place on baking sheet. 

Using an electric whisk, whisk the egg whites with a pinch of salt and a few drops of the freshly squeezed lime juice. Start at a slow speed and turn up gradually to form firm-ish peaks. 

Next, beat the sugar in three additions, combining completely between each to make a glossy meringue. 

Pile the meringue onto the parchment inside the 2cm circle and use the back of the spoon to make a dip in the middle. 

Put in the oven with the heat lowered to 120 degrees and bake for an hour. Once baked, turn the oven off, prop the door open and cool completely. 

Whilst the meringue is cooking, mix together the strawberries, 2 tbsp of the cordial and the remaining lime juice and marinate for 30 minutes then stir through the shredded mint. 

Once your meringue has cooled, whip the cream to soft peaks and in a separate bowl, mix the yogurt with the remaining three tbsp of elderflower cordial and fold the yogurt in. 

Pile onto the cooled meringue. 

Top with the strawberry mixture, spooning over any extra juices, and decorate with a few whole mint leaves.

And voila, the perfect Great British picnic pudding. 

Guaranteed to win you picnic points every time. Even Herby has given his seal of paw-proval. 

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