Fruit and floral flavours with marshmallowy meringue make for a sensational melt-in-the-mouth dessert
Inspired by Pierre Hermé’s iconic ispahan macarons, where rose, lychee and raspberry create an exquisite flavour combination, this dessert reinterprets the trio in a crisp and marshmallowy pavlova. Instead of rose, I’ve used elderflower to infuse the cream, gently bringing together the delicate sweetness of lychee and the tart brightness of raspberries. Garnish with fresh elderflowers (if you can find any) and some coulis for a beautiful centrepiece.
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