The Perfect Summer Pavlova
Nothing captures the joy of summer quite like strawberries, and this season our pastry team has been creating beautiful desserts inspired by delicate floral notes and the sweetness of perfectly ripe fruit. Why not have a go at recreating our Pavlova recipe at home? Crisp meringue, silky whipped ganache and a vibrant strawberry compote come together for an elegant dessert that’s sure to impress…
We’d love to see your creations. If you give our summer pavlova a try, don’t forget to share your photos with us on social media and tag @thestaffordlondon.
Strawberry, Orange Blossom & Vanilla Pavlova
For the meringue:
100g caster sugar
100g icing sugar, sifted
100g egg whites (approximately 3 medium eggs)
Whisk the caster sugar and egg whites until glossy and stiff peaks form. Gently fold through the sifted icing sugar. Pipe or spoon into six to eight small nests and bake at 100°C for around 1½–2 hours, before leaving to cool completely in the oven.
For the orange blossom whipped ganache:
200ml double cream
½ vanilla pod (or 1 tsp vanilla bean paste)
75g good-quality white chocolate, melted
1 tsp orange blossom water
Heat half of the cream with the vanilla until just simmering. Pour over the white chocolate and stir until smooth. Add the remaining cream and orange blossom water, then chill for at least four hours (or overnight). Whip until soft peaks form.
For the strawberry compote:
300g fresh strawberries, hulled and chopped
30g caster sugar
Finely grated zest of ½ lemon
1 tsp finely chopped fresh mint
Seeds from ½ vanilla pod (or ½ tsp vanilla bean paste)
Gently cook the strawberries with the sugar until softened. Remove from the heat and stir through the lemon zest, mint and vanilla. Allow to cool completely before assembling.
To assemble:
Pipe or spoon the whipped ganache onto each meringue nest, add a generous spoonful of strawberry compote to the centre, then finish with fresh strawberries, edible flowers and a few mint leaves for an elegant summer flourish.