This dreamy, decadent elderflower pavlova cake became a summer staple for me in 2021. Spending my days foraging the woods around my cabin I would come home with a basket of fresh wineberries, blueberries, black raspberries, day lilies, elderflowers, and any other edible flowers I would meet. I dreamed of bathing in my my delicious finds or wearing them as an accessory, talk about communal luxury, where femme and nature indulge in one another creating an excess in beauty, sensuality, care, and woodland joy. This cake ended up as an accessory that matched my smile as I delivered it to my friend Caitlyn for for birthday before making flower crowns and going to a Dance with Plants event in Kingston, NY.

Ingredients
▢ 4 egg whites
▢ a pinch of salt
▢ 1 ¼ cups sugar
▢ 2 tsps cornstarch
▢ 1 teaspoon elderflower vinegar, or any white vinegar
▢ ¼ teaspoon vanilla extract

Toppings
▢ berries (wineberry, black raspberry, blueberry, strawberry)
▢ day lilies or other edible flowers
▢ pink and white currants
▢ elderflower cordial
▢ 2 cups heavy cream

Preparation
1. Preheat the oven to 350°F. Cut a piece of parchment paper large to line a baking sheet. Trace an 8 or 9-inch circle/pan on the paper then place on baking tray, traced-side down.
2. For the meringue, place in an electric mixing bowl egg whites and salt. Gradually mix/beat the mixture at a low speed, slowly increasing to high for about 5 minutes until satiny peaks begin to form. Gradually beat in sugar 1 tablespoon at a time until merengue is stiff and shiny.
3. Turn the mixer to low, add in the vinegar, corn starch, and vanilla, then whisk on high speed for another minute until well combined.
4. Spread and mound the meringue mixture over the circle on the baking paper, creating a disk, flattening and smoothing the sides. You can make a small indent in the center for the filling. Place the pavlova in the oven and immediately reduce the temperature to 300°F. Bake the pavlova for 1 hour 15 minutes. When the pavlova is done baking, turn off the oven and allow the pavlova to cool completely in the oven.
5. Prepare toppings by adding berries and the elderflower cordial in a mixing bowl and let sit for 30 minutes. Whip the heavy cream and elderflower cordial together until thick with soft peaks. Refrigerate until ready to use.
6. To serve, carefully peel the parchment paper from the cake and place meringue on a platter. Carefully crack the top with the back of a spoon to make room for the whipped cream, berries, and flowers. Decorate to your heart's content and serve immediately.