Prep Time: 20 mins
Ready in: 1 hour 15 mins
- 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
- 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.