Elderflower syllabub pavlova recipe

Name: Elderflower syllabub pavlova recipe
Ingredients: 5 large free-range egg whites at room temperature; 300g caster sugar; 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)

www.deliciousmagazine.co.uk

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.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

5 large free-range egg whites at room temperature
300g caster sugar
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)