Strawberry and Elderflower Vacherin

Ingredients

• Egg whites150g
• Caster sugar150g
• Icing sugar150g
• Cornstarch8g
• Heavy cream (35% fat)400g
• Elderflower cordial45g
• Icing sugar (for cream)20g
• Fresh strawberries400g
• Elderflower cordial (for macerating)20g
• Caster sugar (for macerating)15g
• Fresh lemon juice10g
• Freeze-dried strawberry powder10g

Method

1. 1.Heat oven to 90°C fan. Line two baking trays with parchment and draw two 18cm circles on each sheet (four total).
2. 2.Whip egg whites to soft peaks, then gradually add caster sugar until stiff and glossy. Fold in sifted icing sugar and cornstarch in two additions.
3. 3.Pipe or spread meringue into four even discs within the drawn circles. Dust two discs lightly with freeze-dried strawberry powder.
4. 4.Bake 2 hours until completely dry and crisp. Cool fully in the oven with the door ajar.
5. 5.Hull and quarter strawberries. Toss with 15g caster sugar, 20g elderflower cordial, and lemon juice. Rest 20 minutes.
6. 6.Whip cold cream with icing sugar and 45g elderflower cordial to soft, billowy peaks. Do not over-whip.
7. 7.Place one plain meringue disc on a serving plate. Spread one-quarter of the cream generously over it.
8. 8.Scatter one-third of the macerated strawberries (drained) over the cream. Repeat layering, alternating plain and strawberry-dusted discs.
9. 9.Finish with the final strawberry-dusted disc on top. Spoon remaining cream and strawberries over the crown.
10. 10.Serve immediately, or refrigerate no longer than 1 hour before serving to preserve crispness.