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Prepare garnish and get serving plate/stand ready
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Whip cream, it needs to be stiff, as we are adding the cordial to it, but don’t over whip. IF you do, add a splash of runny cream to bring it back to life.
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Add elderflower cordial to cream. Stir to combine.
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Cut pavlova in half through the middle. Place a “bottom” on your cake stand. And put the “top” on a plate for later. The middle of the pavlova is sticky so turn upside down when placing on your plate so it doesn’t stick.
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Prepare to layer the 4 slices. Spread bottom with cream about 1cm high and spoon over passionfruit around the edge so that when sandwiched together a little will run down the side but you will still get a passionfruit hit when you get a slice.
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Place your other “bottom” on and repeat.
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Place a “top” on and repeat.
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Place your last “top” on.
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Spoon cream over the top and garnish. You can garnish any way you please but here is how I did mine. First with freeze dried raspberries, crumbled a little, around the outside in a circle. Then passionfruit and pomegranate. Then placed some roses and elderflower in the centre. SO easy but so impressive!