Elderflower & Lemon Cheesecake Pavlova

3.5/5 rating (22 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 1 hour 15 mins
  • Difficulty: Easy
  • Print:
Elderflower & Lemon Cheesecake Pavlova
lemon cheesecake pavlova


  • 4 medium egg whites (130g) at room temperature
  • pinch cream of tartar
  • 260g castor sugar
  • 2 tsp cornflour
  • 1 tsp vanilla essence
  • 2 tsp white wine vinegar
  • 4 full heads of ripe elderflowers
  • 225g castor sugar
  • 200mls water
  • 1 x 200g tub full fat soft cheese, chilled
  • 200g condensed milk, chilled 
  • finely grated zest and juice from 3 lemons
  • extra grated lemon zest from 2 large lemons

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  • 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.

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