You will need:
Spoon, smear or pipe the egg white onto some greaseproof paper and then bake at 140C for one hour. Turn the oven off and then leave the meringue in the oven for another half an hour before removing and leaving to cool.
While the meringue is cooling whip the cream with a tbsp of the elderflower syrup. I ended up putting about three tbsp of syrup in but it depends on the strength of your syrup. Whip it all together until you’ve got firm peaks. Spoon the cream onto the meringue and top with berries.
I thought my meringue was excellent if I do say so myself; it had crispness, softness and a bit of goo too. The elderflower cream was delicate and the berries not only looked cheerful but the flavours and textures were ideal against the sweet cream and meringue. I liked using the elderflower syrup this way as you get a generous flavour from a frugal measure. It’s also an excuse to eat as many berries as possible.