Midsummer recipe: Strawberry pavlova recipe with lemon and elderflower
Celebrate Swedish midsummer 2018 with this light, fruity and floral pavlova
Image: Funny How Flowers Do That
No one celebrates midsummer quite like the Swedish. As one of the most important holidays of the year, they see in the summer solstice with five weeks of dancing, drinking and feasting with family and friends.
This year Swedish Midsummer falls on the 23rd June, so make sure you’re ready to bring some tasty goodies to the party, with this strawberry, lemon and elderflower pavlova recipe.
Prep time: 30 mins
Cook time: 1 hr
- 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)
- 2 lemons
- 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.
This recipe is from the Funny how flowers do that website.