Apricot & Pistachio Pavlova
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 teaspoon oil
- 2 teaspoons cornflour
- 2 teaspoons vanilla extract
- 2 teaspoons white wine vinegar
- 5 large egg whites
- 300 g golden caster sugar (10oz)
- 50 g pistachio nuts, shelled and roughly chopped (2oz)
- 650 g fresh apricots (1lb7oz)
- 3 tablespoons Cointreau liqueur or 3 tablespoons other orange-flavored liqueur
- 4 tablespoons icing sugar (to taste)
- 500 -568 ml whipping cream (depending on the size of container cream is sold in your country)
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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RECIPE SUBMITTED BY
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