Devonshire Cream Tea Pavlova
With the May Bank Holiday approaching, many are looking for a show-stopping dessert that celebrates the best of the West Country. This recipe takes the iconic components of a traditional Devonshire Cream Tea and reimagines them into a light, crisp pavlova…perfect for outdoor dining and family gatherings.
The secret to this dish lies in the contrast between the delicate meringue and the rich, velvety texture of authentic Devonshire Clotted Cream.
Ingredients
1 large shop-bought or homemade meringue nest (or 6-8 individual nests)
227g tub of Langage Farm Devonshire Clotted Cream
300g fresh Devon strawberries, hulled and halved
4 tablespoons high-quality strawberry jam
A few sprigs of fresh mint for garnish
A dusting of icing sugar
Method
Prepare the Base: Place your large meringue nest (or individual nests) onto a serving platter.
The Clotted Cream Layer: Gently spread a generous layer of Langage Farm Clotted Cream over the top of the meringue. Unlike whipped cream, clotted cream provides a stable, luxurious base that won’t cause the meringue to soften too quickly.
The Fruit: In a small bowl, toss the halved strawberries with 2 tablespoons of the strawberry jam to give them a glossy finish. Arrange the berries evenly over the clotted cream layer.
The Drizzle: Gently warm the remaining jam in the microwave for 10 seconds until slightly fluid, then drizzle it artistically over the strawberries.
The Finishing Touch: Garnish with fresh mint sprigs and a light dusting of icing sugar. Serve immediately to enjoy the crisp texture of the meringue against the smooth cream.
Melanie’s Tip
For the most authentic experience, ensure your clotted cream is chilled before spreading. The thick, golden crust of the cream adds a wonderful depth of flavour that perfectly complements the sweetness of the strawberries.