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Serves:  8
A Wimbledon watching essential - low FODMAP pavlova with sweet strawberries, elderflower cream and fresh mint. Race you to the table!
For the meringue:
  • 4 egg whites
  • 200g 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
  • 450g strawberries
  1. Preheat your oven to 140C/gas mark 1 and line a large baking sheet with non-stick baking parchment. If you like, you can place the sugar in the oven for a few minutes while the oven is heating up - the sugar being slightly warm helps it incorporate into the mixture better.
  2. Put the egg whites in a large clean bowl and whisk, using electric beaters, to stiff peaks. Start slow, creating small, stable bubbles before beating faster.
  3. Whisk in 8 tbsp of the caster sugar, 1 tbsp at a time, making sure the mixture re-stiffens again after each addition, then pour in the remaining sugar in a steady stream while still whisking. Feel the mixture between your fingers - it's ready when you can no longer feel any grains of sugar.
  4. Add the cornflour, vanilla and lemon juice and whisk briefly, just until incorporated.
  5. Pile the meringue in a mound onto your prepared baking sheet and spread out into a circle.
  6. Make shallow dips with the back of a spoon in the centre of the meringue mixture and bake for about 1 hour, or until the shell is firm to the touch and can be gently peeled off the parchment. Remove from the oven and leave to cool completely.
  7. Wash and dry the strawberries and cut into halves or quarters if necessary, depending on their size.
  8. Mix together the strawberries, two tablespoons of cordial and the lemon juice and macerate for 20 minutes.
  9. Whisk the cream and yogurt with the icing sugar in a large bowl until slightly thicker. Fold in the remaining 4 tablespoons of the elderflower cordial.
  10. Pile the elderflower cream into the middle of the pavlova and decorate with the strawberries, spooning over any extra juices.
  11. Decorate with a small handful of whole mint leaves.
Recipe by She Can't Eat What?! at