This year, with the pandemic putting a halt to so many plans, measuring and mixing has become a meditation of sorts and the certainty of beautiful bakes coming out of the oven has brought me peace of mind during uncertain times. I started with pies and tried my hand at bread but when a delivery of edible flowers from sustainable USDA organic certified aquaponic Full Nature Farms landed on my doorstep from founder Ray Lok, I was inspired to take another direction. The delicate dahlias, sunny marigolds and pastel snap dragons needed a dainty yet decadent dessert to sit upon and my mind immediately raced to my favourite childhood treat, pavlova. After trying and testing multiple recipes from Ottolenghi, Ballymaloe and Pinterest, I finally discovered a foolproof one that withstands the intense Hong Kong humidity. This recipe is easy to whip up and a crowd pleaser for the frequent entertaining happening at home these days.

Ingredients
(Serves 6)

• 3 room temperature organic free-range egg whites
• 165 grams caster sugar
• 250 grams washed and sliced strawberries
• 250 grams washed raspberries
• 235 grams heavy cream
• 15-20 edible flowers
• Gold leaf sheets or flakes

Instructions

1. Preheat the oven to 150°C.
2. Line a baking sheet with parchment paper and trace a circle using a 6 inch round cake pan.
3. Add egg whites to a spotlessly clean mixing bowl and beat on medium speed using a standing or handheld electric mixer until stiff peaks form.
4. Slowly add the sugar one spoonful at a time, and once it’s all added whisk it on full speed for 5-7 minutes until the mixture is smooth, stiff and glossy.
5. Place a dab of meringue on each corner of the parchment paper to adhere it to the baking sheet.
6. Transfer the meringue mixture to the baking sheet and using a spatula form a circular shape using the outline as a guide. The sides should be an inch or two higher than the center.
7. Turn the oven down to 130°C and bake on the centre rack for 55 minutes or until the pavlova is dry on the outside and comes off the parchment paper with no resistance. Allow to cool completely in the oven before removing.
8. Whip the heavy cream on high until stiff peaks begin to form but be careful not to over beat.
9. Right before serving, transfer the meringue onto a serving platter and fill the centre with cream and top with strawberry slices and whole raspberries.
10. Top with flowers and gold leaf.

Follow Dervla’s botanical baking at @dervlabakes