Strawberry, elderflower & mint pavlova
Egg white(s), raw
Cream of Tartar
200 g, golden
400 g, hulled and quartered
Lemon Juice, Fresh
1 tablespoons, chopped leaves, plus extra leaves to decorate
0% fat natural Greek yogurt
1 teaspoons, level
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.