Elderflower & Lemon Cheesecake Pavlova

Method

• Pre-heat the oven to 120° C, Gas ½.
• Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
• Add half the sugar and whisk well on medium speed until glossy and then finally add the rest of the sugar.
• Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, dried fruit powder and mix well.
• Pile onto a parchment lined baking sheet and spread so you have a raised side and hollow in the centre.
• Place into the pre heated oven and cook for 1 hour 15 minutes, then turn off the oven and leave to cool completely with the door shut.
• Make the syrup by dissolving the sugar and water together.
• Once boiling add the heads of elderflower and steep in the hot syrup, cover with cling film and leave to cool.
• Once cooked strain and chill.
• Whisk the cream cheese, condensed milk and 6 tbsp of cold elderflower syrup together for a couple of minutes to lighten slightly.
• Add the lemon juice and zest and whisk together, the mix will thicken rapidly.
• Spoon onto the base and pile high, then chill until ready.
• When ready to serve, sprinkle over the lemon zest.
• Just before swerving pour over a little more elderflower syrup.