Fancying a light dessert for the weekend dinner party? Or just a little indulgence on your day off? Either way this ‘easy’ pavlova is a sure hit for a summer-time treat.
4 egg whites
1/2 tsp vanilla essence
1 lime, juice
200g caster sugar, sieved
400g strawberries, cut in halves
Handful of mint, roughly chopped
150ml Greek yoghurt
150ml double cream
3 tsp elderflower cordial
Pinch of salt
How to make it:
1. Preheat oven to 150oC. Line a tray with baking parchment and draw a 20cm circle on one side. Turn it over, the pavlova will go on this side.
2. Beat your eggs, salt and vanilla essence with an electric whisk (if you’re super sumo strong you could do it the old-fashioned way but it takes a long time). Beat until your eggs are fluffy, white and starting to make small peaks.
Pro Tip: The fluffier your eggs get before you add the sugar, the fluffier your meringue will be
3. Slowly, add the sugar in three stages, fully beating it in every time. Once your meringue is making bigger peaks and looks glossy it is ready. If you’re feeling confident then hold it upside down over your head (you don’t look daft, honestly). Tip it onto the baking parchment, make a dip in the middle. Turn the oven down to 125oC and bake for an hour.
4. While the meringue bakes, make your topping. Beat the Greek yoghurt, cream, half the lime juice and a teaspoon of the elderflower cordial in one bowl. Then, mix the strawberries, mint and the remaining cordial together in a separate bowl. Put both the bowls in the fridge.
Pro Tip: If you like the sweeter things in life, add more elderflower cordial.
5. After an hour, allow the meringue to fully cool. (If you have a gas oven, you can turn it off and leave the door closed. However, due to the nature of an electric oven you will need to leave the door propped open. All non-commercial ovens will make your meringue crack a little but don’t be alarmed). The meringue will take about 2 hours to fully cool.
6. Top the meringue with cream and then the strawberry mixture. Enjoy!