Elderflower syllabub pavlova

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Whisk the egg whites in a large clean bowl with an electric mixer until they form stiff peaks when the beaters are removed (this will take around 3-4 minutes). Gradually add the caster sugar, 1 tbsp at a time, whisking well between each addition – the whites should come back to stiff peaks before you add more sugar. Once you’ve whisked in around half the sugar, you can add the rest in larger quantities. When all the sugar has been added, whisk the meringue back to glossy, stiff peaks.
2. Line a large baking sheet with baking paper, using 4 small blobs of meringue to stick the paper to the sheet. Spoon the meringue mixture onto the baking paper in a large circle (about 30cm diameter), using the spoon to make peaks and swirls in the mixture, if you like.
3. Transfer the baking sheet to the oven and immediately reduce the temperature to 130°C/110°C fan/gas ¾. Cook the meringue for 1½ hours. Turn the oven off but leave the meringue inside to cool completely (4-5 hours).
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5. To make the syllabub, put the double cream, 3 tbsp of the icing sugar, the elderflower cordial, dessert wine and a squeeze of lemon juice in a large bowl, then stir to combine. Taste, then add the extra sugar and a little more lemon juice if you think it needs it. Whip with a balloon whisk or electric mixer until the mixture forms soft peaks.
6. Spoon the syllabub over the cooled meringue. Scatter over the fruit, then drizzle with golden syrup, if you like. Serve immediately.