This pavlova not only looks stunning, but the fragrance is amazing too.
- 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
- 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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