30/05/2026
A delicious ‘Cooking with Cornish Mead’ Recipe courtesy of Jamie from Mackerel Sky Seafood Bar & Shack. This one is perfect for Summer! 🥰☀️
Summer Fruits Pavlova with Elderberry mead infused cream
Serves 6 people
Ingredients:
1 small punnet raspberries
1 small punnet blackberries
1 small punnet strawberries
4 large organic egg whites at room temperature
200g caster sugar
130g icing sugar
300ml heavy double cream
1 bottle Elderberry Cornish Mead
Method:
Pre-heat oven to 100c (fan). Line 2 trays with non-stick parchment paper (meringue will stick to greaseproof and foil).
For the meringues:
Take the 4 large egg whites, beat with an electric hand whisk on a medium speed until you have stiff peaks. Slowly add 115g of the caster sugar, a spoonful at a time, add the sugar slowly making sure that it is well absorbed by the egg mixture as this will prevent it splitting later on.
Carefully sift 115g of icing sugar over the egg white mix then using a large metal spoon fold in the icing sugar being careful not to knock any air out of the mixture. Place 6 large nests of the mixture onto the baking trays and place in oven for 90mins. Take out and leave to cool.
For the mead infused cream:
In a mixing bowl, use a hand whisk on a medium speed to beat the cream (300ml) until significantly thickened. Add the remaining caster sugar (85g) and approx. 85ml of the Elderberry Cornish Mead. Fold together, place into a piping bag and chill in fridge.
For the glaze:
Take ½ bottle of the mead and reduce by 2/3 until a shiny, unctuous consistency is achieved.
To assemble:
Place a meringue on a serving plate, carefully pipe cream mixture onto the meringue. Top with mixed berries, drizzle with the glaze and dust with remaining icing sugar.