Exquisite Pavlova with Raspberries, Lychees, and Elderflower Cream
A Delectable Transformation of Flavors
Step into the world of culinary artistry with Helen Goh’s stunning pavlova inspired by Pierre Hermé’s infamous ispahan macarons. Combining the delicate flavors of lychee and raspberry, this pavlova replaces rose with the ethereal taste of elderflower, creating a dessert that not only tantalizes the palate but also captivates the eyes. Adorned with vibrant fresh berries and optional elderflowers, this pavlova becomes a breathtaking centerpiece for any gathering.
Prepare For Delight: Quick Overview
Total Time:
- Prep: 5 mins
- Cook: 2 hrs 30 mins
- Cool: 2 hrs
- Serves: 8-10
Ingredients You’ll Need
For the Meringue
- 250g egg whites (from about 6-7 large eggs)
- ½ tsp cream of tartar
- 400g caster sugar
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornflour
- Fine sea salt
For the Cream Filling
- 400ml double cream
- 100g mascarpone
- 2 tbsp elderflower cordial
- 2 tbsp icing sugar
For the Fruit Topping
- 565g tin lychees (250g drained weight)
- 350g fresh raspberries
- Fresh elderflowers, to decorate (optional)
Crafting Your Pavlova: Step-by-Step Guide
1. Preparing the Baking Tray
Begin by tracing a 23cm circle on a sheet of baking paper. Place this sheet ink-side down on a large baking tray.
2. Preheating the Oven
Heat your oven to 150°C (130°C fan)/300°F/gas 2, positioning an oven rack in the bottom third.
3. Whipping Up the Meringue
In the bowl of an electric mixer, drop the egg whites and whisk them on medium-high for about a minute until they become foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually incorporate the caster sugar, tablespoon by tablespoon, until the mixture transforms into a thick and glossy meringue—this should take about five minutes.
Reduce the speed, then mix in vanilla, vinegar, cornflour, and a pinch of salt. Beat for an additional minute.
4. Shaping the Meringue
Dab a little meringue under each corner of the baking paper to secure it on the tray. Spoon the meringue into the traced circle, spreading it out with a spatula to form a slight dip in the center.
Transfer the tray into the oven, then immediately lower the temperature to 120°C (100°C fan)/250°F/gas ½. Bake for two hours; afterward, turn off the oven and leave the meringue inside with the door slightly ajar for another two hours until completely cooled.
5. Creating the Cream Filling
When ready to serve, combine all the cream filling ingredients in the mixer bowl. Start on medium-low speed, then increase to medium for about one to two minutes until the cream forms smooth waves—a divine texture ready to crown your pavlova.
6. Assembling the Masterpiece
Gently transfer the meringue to a serving platter, filling the center with the whipped cream and spreading it to the edges. Top generously with lychees and raspberries. For a touch of elegance, drizzle with coulis if you desire and scatter a few fresh elderflowers on top.
Why Make This Pavlova?
This pavlova is not just a dessert; it’s an experience. With each bite, the crisp outer shell gives way to a marshmallowy center, complemented by the luscious cream and vibrant fruits. Whether you’re hosting a dinner party or simply indulging at home, this elegant dish epitomizes culinary creativity.
For more stunning recipes, explore Delicious Magazine or BBC Good Food.
Create your culinary masterpiece with this pavlova, and watch as it dazzles your guests!
