Elderflower syllabub pavlova recipe | delicious. magazine

Name: Elderflower syllabub pavlova recipe | delicious. magazine
Ingredients: 5 large free-range egg whites at room temperature; 300g caster sugar; For the syllabub; 300ml double cream; 3-4 tbsp icing sugar (see tip); 4 tbsp elderflower cordial (we used Bottle Green); 100ml sweet dessert wine, such as muscat or monbazillac; Squeeze lemon juice to taste; 400g mixed stone fruit, stoned and halved or sliced (we used plums, nectarines and cherries); Golden syrup to drizzle (optional)

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Elderflower adds a subtle sweetness to desserts and drinks. We've used elderflower for a spin on the classic pavlova. This summer dessert is bound to empress.

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Ingredients

5 large free-range egg whites at room temperature
300g caster sugar
For the syllabub
300ml double cream
3-4 tbsp icing sugar (see tip)
4 tbsp elderflower cordial (we used Bottle Green)
100ml sweet dessert wine, such as muscat or monbazillac
Squeeze lemon juice to taste
400g mixed stone fruit, stoned and halved or sliced (we used plums, nectarines and cherries)
Golden syrup to drizzle (optional)