In celebration of the Swedish Midsummer (Midsommar) Festival, the Flower Council of Holland has teamed up with Swedish food stylist Steffi Knowles-Dellner to create a feasting menu of food dishes and cocktails inspired by traditional Swedish plants and flowers that you can recreate at home.
Swedish Midsummer – one of the most celebrated holidays in the country’s calendar – signals the start of the summer season, and typically involves maypoles, garden parties, traditional food and drinks, and dancing well into the evening.
This tasty strawberry, lemon and elderflower pavlova traybake is the perfect dish to be shared amongst guests at a party.
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Yields:
10
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Ingredients
Ingredients
5 large free-range egg whites, at room temperature
250 g caster sugar
2 tsp. cornflour
600 ml pot double cream
300 g greek yoghurt
4 Tbsp. elderflower cordial
2 lemons
1/2 jar lemon curd
1 punnet strawberries, chopped in half
Mint
Fresh elderflowers and edible pansies, to decorate
Directions
Step 1Begin by making the meringue. Preheat the oven to 140C/120C fan/Gas Mark 1 and line a large baking sheet with parchment. In a large metal or ceramic bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, 1 tbsp at a time, whisking all the while until thick, glossy and cloud-like. Whisk in the cornflour and pile onto the baking sheet, creating soft swirls.
Step 2Bake in the lower part of the oven for 1 hour until crisp to the touch and pulls away easily from the baking sheet. Allow to cool completely.
Step 3Beat the cream until soft and pillowy. Fold in the greek yoghurt, elderflower cordial and the zest of 1 lemon before whisking for another 30 seconds. Transfer the curd to a small bowl and add the juice of 1/2 a lemon to lighten to a drizzle-able consistency.
Step 4Pile the cream onto the meringue and swirl through the curd. Top with strawberries then decorate with mint, pared lemon zest, elderflowers and pansies. Serve immediately.
