Photo of Strawberry, elderflower & mint pavlova by WW

Strawberry, elderflower & mint pavlova

Points® value
Total Time
1 hr 20 min
20 min
1 hr
Fragrant elderflower and fresh strawberries are a match made in heaven


Egg white, raw

4 individual

Cream of Tartar

½ teaspoon(s)

Caster Sugar

200 g, golden


400 g, hulled and quartered

Elderflower Cordial

40 ml

Lemon Juice, Fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s), chopped leaves, plus extra leaves to decorate

0% fat natural Greek yogurt

350 g

Vanilla Extract

1 teaspoon(s), level


  1. Preheat the oven to 140°C, fan 120°C, gas mark 1. Trace a circle, about 20cm in diameter, onto a large sheet of baking paper.
  2. Put the egg whites into the bowl of a stand mixer and sprinkle over the cream of tartar. Whisk on a medium speed until the egg whites form stiff peaks, then add the sugar, 1 tbsp at a time, until you have thick, glossy meringue.
  3. Put the baking paper, traced side down, on a large baking sheet, securing the corners with a little of the meringue mixture. Spoon the meringue into the circle, using a spatula to shape it so the sides come up a little higher than the centre. Bake for 1 hour, then turn off the oven and leave the meringue to cool in the closed oven for at least 3 hours, or preferably overnight.
  4. Combine the strawberries, cordial, lemon juice and mint in a large bowl. Cover and macerate in the fridge for at least 1 hour or preferably overnight.
  5. Put the yogurt in a large bowl and whisk to loosen, then stir in the vanilla bean paste and 3 tbsp of the macerating liquid.
  6. To assemble the pavlova, transfer the meringue to a cake stand or serving plate. Spoon the yogurt mixture into the centre and top with the macerated strawberries and some of the juices. Decorate with the extra mint leaves and serve.


You could also scatter over the grated zest of 1 lemon just before serving.