A Wimbledon watching essential – low FODMAP pavlova with sweet strawberries, elderflower cream and fresh mint. Race you to the table!
I love Wimbledon. And I love pavlova. You? Both instantly transport me to sunny days, long, warm evenings and big groups of very happy people. It’s the familiarity, the simplicity, the deliciousness. With pavlova the flexibility too – you can top the pillowy piles of meringue with whatever takes your fancy, be it seasonal fruit or chocolate – and then there’s the cream. Rich, velvety and luscious, here I’ve flavoured it with elderflower cordial for a sweet, herbal finish.
Meringue is naturally low FODMAP and by switching the cream to lactose free a pavlova can be too. This recipe starts with making a white sugar meringue and you could bake individual portions or one big showpiece as I’ve done here. I think people can find meringue intimidating but if you follow the steps below you can’t really go wrong! Just keep the oven at a low temperature; you want to dry out the egg and sugar mixture rather than bake it as such.
On top of the meringue goes elderflower-spiked cream and on top of the cream; macerated strawberries, a fancy way of saying strawberries mixed together with elderflower cordial and lemon juice and left to sit for 20 minutes. This just helps them to break down a little and go all juicy and jammy – perfect pudding spooning material.
Last but not least comes a handful of fresh mint, to add a brightness and to help break through that sweetness. The leaves do look awfully pretty too. And there you have it! Easy as that. Now find yourself the nearest TV (preferably out in the sunshine) and enjoy!
For the meringue:
4 egg whites (roughly 125g)
250g caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the topping:
100ml lactose free cream
200ml lactose free Greek yogurt
4 tablespoons icing sugar, to taste
6 tbsp elderflower cordial
Juice of half a lemon
Small bunch mint leaves to decorate
Photographs by Emma Croman
I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!