Elderflower and bramble berry pavlova
A dramatic five-tiered, flower shaped pavlova topped with elderflower cream, raspberry coulis, spun sugar, berries and white chocolate.
Equipment: for this recipe you'll need a food processor, piping bags and a large star nozzle.
For the meringue
For the bramble berries and white chocolate
- 400g/14oz milk chocolate, chopped
- 200g/7oz white chocolate, chopped
- 600g/1lb 5oz strawberries, hulled
- 600g/1lb 5oz blackberries
For the raspberry coulis
For the elderflower liqueur cream
For the spun sugar
- 200g white caster sugar