Apricot & Pistachio Pavlova

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to fan 120C / conventional 140C / gas 1.
  • Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
  • Brush circle with a thin film of oil.
  • In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
  • In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
  • Gradually whisk in the sugar a little at a time.
  • Then whisk in the cornflour paste until well combined.
  • Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
  • Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
  • Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
  • Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
  • Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
  • Purée the chopped apricots, then push them through a sieve with a metal spoon.
  • Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
  • Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
  • Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.
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