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This pavlova not only looks stunning, but the fragrance is amazing too.
Servings 8
Calories 413 kcal
Phil Vickery
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins

Ingredients
 

  • 4 medium egg whites, (130g) at room temperature
  • 1 pinch cream of tartar
  • 260 g caster sugar
  • 2 tsp cornflour
  • 1 tsp vanilla essence
  • 2 tsp white wine vinegar
  • 4 full heads of ripe elderflowers
  • 225 g caster sugar
  • 200 ml water
  • 200 g tub full fat soft cheese, chilled
  • 200 g Carnation Condensed Milk, chilled
  • 3 lemons, finely grated zest and juice
  • 2 large lemons, extra grated lemon zest

Instructions
 

  • Preheat the oven to 120C, Gas ½.
  • Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
  • Add half the sugar and whisk well on medium speed until glossy, and then finally add the rest of the sugar.
  • Remove the bowl from the machine. Then fold in the cornflour, vanilla and vinegar, and mix well.
  • Pile onto a parchment-lined baking sheet and spread, so you have a raised side and hollow in the centre.
  • Place into the preheated oven and cook for 1 hour 15 minutes, then turn off the oven and leave to cool completely with the door shut.
  • Make the syrup by dissolving the sugar and water together.
  • Once boiling, add the heads of elderflower and steep in the hot syrup, cover with cling film and leave to cool.
  • Once cooked, strain and chill.
  • Whisk the cream cheese, condensed milk and 6 tbsp of cold elderflower syrup together for a couple of minutes to lighten slightly.
  • Add the lemon juice and zest, then whisk; the mix will thicken rapidly.
  • Spoon onto the base and pile high, then chill until ready.
  • When ready to serve, sprinkle over the lemon zest.
  • Just before serving, pour over a little more elderflower syrup.
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Nutrition Facts
Elderflower & Lemon Cheesecake Pavlova
Amount per Serving
Calories
413
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
36
mg
12
%
Sodium
 
142
mg
6
%
Potassium
 
175
mg
5
%
Carbohydrates
 
76
g
25
%
Sugar
 
75
g
83
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine ITV This Morning, Spring
5 from 1 vote

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