Pam’s elderflower and red fruits pavlova

Method

1. Step 1

   Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add sugar, 1 tbs at a time, whisking well after each addition, until sugar completely dissolves and mixture is thick and glossy. Add the cornflour and vinegar and stir to combine.

2. Step 2

   Spoon meringue onto the lined tray and use a palette knife to shape into a disc, using the circle as a guide. Smooth the side.

3. Step 3

   Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.

4. Step 4

   Combine the raspberries, strawberry, peach and half the cordial in a medium bowl. Set aside for 10 mins to develop the flavours.

5. Step 5

   Use an electric mixer to whisk the cream, crème fraîche, icing sugar and remaining cordial in a medium bowl until soft peaks form.

6. Step 6

   Place the pavlova on a large serving platter. Top with the cream mixture and raspberry mixture. Sprinkle with pomegranate and pistachio and serve immediately.