pavlova with strawberries and clotted cream by james strawbridge

Strawberry & Elderflower Verbena Pavlova

    Method

    1. Heat oven to 140C/120C fan/gas
    2. Line two large baking sheets with non-stick baking parchment. Draw eight circles, 6-8cm in diameter, on the parchment, then flip over. In a large bowl, whisk the egg whites until stiff peaks form.
    3. Gradually whisk in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the marked circles on the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath.
    4. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
    5. Make the syrup by infusing water with elderflowers and simmering with sugar on a low heat until the sugar dissolves, and a thicker syrup consistency forms. Remove the elderflowers and allow to cool before serving. If you don’t have any elderflowers try using a fresh aromatic herb like lemon balm or lemon verbena instead.
    6. Place the cooled pavlovas on a spoonful of strawberry jam to stop sliding on the plate and for a sweet surprise.
    7. Serve the mini pavlovas topped with fresh strawberries, a dollop of Cornish clotted cream and pour the elderflower syrup around the outside. Garnish with fresh elderflowers.