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Strawberry, Elderflower & Mint Pavlova

Serves: 8

Ready in: 60 mins +

Gluten Free‏

Strawberries, mint and cream: when it comes to summer puds, it really doesn't get better than this!

Strawberry, Elderflower & Mint Pavlova Recipe: Veggie


4 free-range egg whites
1 lime, juice
200g caster sugar
400g pack strawberries, halved
5 tbsp elderflower cordial
small handful mint leaves, shredded, plus a few leaves to decorate
150ml double cream
150g Greek yoghurt


  • Preheat the oven to 150C/300F/Gas 2. Draw a 20cm circle on parchment paper and place upside-down on a baking tray. Using electric beaters, whisk the egg whites with a pinch of salt and a few drops of lime juice. Start slowly, then turn up the speed and beat to firm-ish peaks.
  • Beat in the sugar in three separate additions, combining thoroughly each time, to a stiff and glossy meringue. Pile onto the parchment inside the 20cm circle and use the back of the spoon to make a dip in the middle. Put in the oven, lower the heat to 120C/250F/Gas ½, and bake for one hour. Once baked, turn the oven off, prop the door open and leave to cool completely (around two hours).
  • Meanwhile, mix together the strawberries, two tablespoons of the cordial and the remaining lime juice. Macerate for 30 minutes, then stir through the shredded mint. Using a balloon whisk, whip the cream to soft peaks. In a separate bowl, mix the yoghurt with the remaining three tablespoons of elderflower cordial. Fold the yoghurt into the cream, then pile onto the cooled meringue. Top with the strawberry mixture, spooning over any extra juices, and decorate with a few whole mint leaves.
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