bohemianwanderer – Helen Goh’s pavlova recipe combines crisp meringue with vibrant fruit and floral flavors. Inspired by Pierre Hermé’s ispahan macarons, she replaces rose with elderflower to add a delicate sweetness. This dessert balances the tartness of raspberries and the gentle flavor of lychees with smooth, elderflower-infused cream. It serves as a beautiful, melt-in-the-mouth centerpiece perfect for special occasions.
Preparing the Meringue Base with Precision
Start by tracing a 23cm circle on baking paper as a guide for shaping the pavlova. Preheat your oven to 150C (130C fan) and place a rack in the lower third of the oven. Using an electric mixer, whisk 250g of egg whites until foamy. Add half a teaspoon of cream of tartar, then whisk to soft peaks. Gradually add 400g caster sugar, whisking continuously until the mixture becomes thick and glossy. Lower the speed, then mix in 2 teaspoons vanilla extract, 1 teaspoon white vinegar, 2 teaspoons cornflour, and a pinch of sea salt. Spread the meringue evenly within the circle, forming a slight dip in the center. Bake at 120C (100C fan) for two hours, then leave it to cool in the oven with the door ajar for two more hours.
Crafting the Elderflower-Infused Cream Filling
For the cream, combine 400ml double cream, 100g mascarpone, 2 tablespoons elderflower cordial, and 2 tablespoons icing sugar. Use an electric mixer on medium-low speed to blend the ingredients smoothly. Gradually increase the speed until the cream forms soft, smooth waves. This lightly sweetened, floral cream complements the meringue’s crunch and adds freshness to the dish.
Assembling the Pavlova with Fresh Fruit and Garnishes
Once the meringue is completely cool, gently transfer it to a serving platter. Spoon the elderflower cream into the center and spread it evenly to the edges. Arrange 250g of drained canned lychees and 350g fresh raspberries on top. Add fresh elderflowers if available to enhance the visual appeal and aroma. For extra flavor, you can drizzle some raspberry coulis over the fruit. This assembly creates a stunning dessert with a perfect balance of textures and tastes.
Tips for Serving and Storing the Pavlova
Serve the pavlova soon after assembly to maintain its crisp texture. The meringue will soften if left too long under the cream and fruit. If you need to prepare in advance, keep the baked meringue in an airtight container at room temperature for up to two days. Whip the cream and add fruit just before serving for the best results. This pavlova pairs beautifully with light white wines or floral teas, making it a versatile dessert for various occasions.
