Gooseberry and elderflower pavlova recipe

This beautiful floral dessert screams early summer on a plate. It's a doddle to make, too!

Ingredients

To make the pavlova, preheat the oven to 120C/100C Fan/Gas ½.
Add the egg whites and lemon juice to the bowl of a stand mixer with the whisk attachment, or use a large clean bowl and an electric whisk.
Whisk on a medium speed until the eggs appear frothy and thick. Add the caster sugar in thirds, whisking well in between each addition. Continue until the mixture is thick and meringue-like.
Add the cornflour and whisk briefly to incorporate, then add the vinegar and vanilla.
Line a flat baking tray with parchment paper. Take two large tablespoons (it helps to dip them in hot water briefly) for shaping the meringues.
Shape large tablespoons of the pavlova mix onto the tray, using the spoons to guide the shape into one large pavlova. I like to make sure the edges are strong and robust before creating an indent in the middle to allow for filling.
Bake for 2–3 hours or until it lifts off the paper without much resistance. It should be dry to touch. Allow to cool completely.
To make the gooseberries, add the gooseberries, sugar, elderflower cordial and lemon juice to a saucepan on a medium heat.
Cook for 8–10 minutes until the gooseberries are cooked but still holding their shape. Allow to cool fully before using.
To make the cream, add all of the ingredients to a large bowl and whisk together. Use straight away.
Top the pavlova with the cream, gooseberries, elderflower syrup, fresh elderflower and hazelnuts, if using, and serve with custard, if you like!