Gooseberry Syllabub Pavlova

4.00 (8)
⏱ 115 mins 🍽 Serves 6 🌶 french ✅ More effort 🏷 Dessert

This recipe offers a fresh take on the classic pavlova, combining a crisp meringue base with a rich gooseberry syllabub. The filling is a delightful mix of cooked gooseberries folded into a brandy, lemon, and elderflower cream. It's an impressive yet straightforward dessert, ideal for a special afternoon treat. The meringue bakes slowly to achieve its signature texture, then is filled just before serving for the best results.

Gooseberry Syllabub Pavlova

Ingredients

  • 4 large, free-range egg whites
  • 1 rounded tsp cornflour
  • 200g golden caster sugar
  • 1 tsp vinegar (preferably fruit, or cider)
  • 500g gooseberry topped, tailed and rinsed
  • 100g refined caster sugar plus 2 tbsp
  • 1 tbsp brandy
  • juice of 1/2 lemon
  • 3 tbsp elderflower cordial
  • 142ml carton double cream

Method

  1. Heat your oven to 150C/gas 2/fan 130C. Take a heavy baking sheet, line it with baking parchment, and sketch a 24cm/91⁄2in circle onto the paper.
  2. Place the egg whites into a spotlessly clean, large bowl. Combine the cornflour and sugar, then add half of this mixture to the egg whites. Use electric beaters to whisk until the mixture is thick, glossy, and forms stiff peaks. Incorporate the remaining sugar and the vinegar, continuing to whisk until everything is fully combined.
  3. Spoon the meringue mixture onto the drawn circle, keeping a 1cm/1⁄2in margin. Create a shallow well in the centre with the back of a large spoon for the filling. Shape the sides upwards as high as possible, using a palette knife to create decorative swirls on top.
  4. Bake the meringue case on the middle oven shelf for 20 minutes. Lower the temperature to 140C/gas 1/fan 120C and bake for a further 40 minutes (1 hour if using a gas oven). Switch the oven off but leave the meringue inside with the door shut for 1-3 hours.
  5. While the meringue bakes, place the gooseberries and 100g/4oz sugar in a pan. Cook gently with a lid on for 15 minutes, giving it a stir once or twice. Once the fruit is tender, drain off the liquid and allow the gooseberries to cool completely.
  6. For the syllabub, whisk together the brandy, lemon juice, and 2 tbsp sugar in a large bowl for 1 minute. Add the elderflower cordial and cream, then whisk until the mixture holds soft peaks. Gently fold the cooled, drained gooseberries into the cream mixture.
  7. Carefully peel the parchment away from the cooled meringue. Transfer the case to a large plate or cake stand. Spoon the syllabub filling into the centre and serve straight away.

Nutrition (per serving)

Calories289 kcal
Fat12 g
Saturates7 g
Carbs43 g
Sugars37 g
Fibre2 g
Protein4 g
Sodium64 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinefrench