A crisp, marshmallow-soft gooseberry and elderflower pavlova captures early summer perfectly. Sweet meringue contrasts with sharp gooseberries and floral elderflower, while rich cream brings everything together. Each slice of this pavlova dessert feels light, fragrant, and quietly indulgent.
By Ravneet GillFrom Saturday Kitchen Recipes
This gooseberry and elderflower pavlova leans indulgent due to high sugar and cream content, though gooseberries add some fibre and acidity to balance the dessert. The pavlova meringue and condensed milk cream increase overall energy and sugar levels, placing this pavlova dessert towards the richer end of the scale.
Approx. per serving: Energy: ~420 kcal, Fat: ~22g, Carbohydrates: ~48g, Protein: ~5g, Fibre: ~2g
Ingredients
Pavlova
- 6 egg whites
- 1 squeeze lemon juice
- 360g caster sugar
- 10ml white wine vinegar
- 10ml vanilla extract
- 30g cornflour
Gooseberries
- 200g frozen gooseberries
- 50g caster sugar
- 20ml elderflower cordial
- ½ lemon juice
- 2 tbsp elderflower syrup (optional)
- 1 handful fresh elderflower (optional)
- 100g roasted hazelnuts (optional)
- 400ml custard (optional)
Cream
- 400ml double cream
- ½ vanilla pod
- 150g condensed milk
- 1 pinch sea salt
- 3 tbsp skimmed milk powder (optional)
Customise
- Swap gooseberries for raspberries or strawberries for a softer, sweeter pavlova dessert.
- Replace elderflower cordial with orange blossom water for a different floral note.
- Use lightly sweetened whipped cream instead of condensed milk cream for a lighter finish.
- Add toasted almonds instead of hazelnuts for a different crunch.
Method
- Preheat and prepare (5 mins) Heat the oven to 120C/100C fan. Line a baking tray with parchment paper so your pavlova lifts cleanly after baking.
- Whisk the meringue base (10 mins) Add egg whites and lemon juice to a clean bowl and whisk until frothy. Gradually add caster sugar in three stages, whisking well each time until thick, glossy, and holding firm peaks.
- Stabilise the pavlova (2 mins) Whisk in cornflour briefly, then add vinegar and vanilla. This helps create that signature crisp shell and soft centre in your gooseberry and elderflower pavlova.
- Shape and bake (2–3 hours, hands-off) Spoon the mixture onto the tray and shape into one large pavlova, building slightly higher edges with a shallow centre. Bake until dry to the touch and it lifts easily from the paper, then cool completely in the oven if possible.
- Cook the gooseberries (10 mins, cool ahead) Add gooseberries, sugar, elderflower cordial, and lemon juice to a saucepan. Cook gently until softened but still holding shape, then leave to cool fully so they don’t melt the cream.
- Prepare the cream (5 mins) Whisk double cream with vanilla, condensed milk, salt, and milk powder until thick but still soft and spreadable. Keep it light to balance the sweet pavlova.
- Assemble the pavlova (5 mins) Spoon the cream over the cooled pavlova base, then top with gooseberries. Finish with elderflower syrup, fresh elderflower, and hazelnuts if using.
- Serve and enjoy (immediate) Slice the gooseberry and elderflower pavlova and serve straight away, with custard on the side if you like extra indulgence.
Additional notes: Avoid opening the oven during baking to prevent cracking. You can make the pavlova base a day ahead and store it in an airtight container, then assemble just before serving for the best texture.