2 hrs 5 mins
1 hr 30 mins
I loooooooooooove pavlovas. It's not a well known pudding in Switzerland and I've tried pavlova in England for the first time. I asked for the recipe and I used it a couple of times with great success in Switzerland. However, since I came across the apricot and pistachio pavlova recipe posted here, I always use this recipe. I like the addition of the pistachios, and the green nuts look great together with the apricots. But it's not only the pistachios which make this recipe special, but also the apricot purée served with the pavlova. Fill it in a little jug and ask your guests to help themselves! This is also lovely with strawberries instead of the apricots and actually when I did this for the first time, I used strawberries and was asked for the recipe :) You may substitute the vanilla extract with vanilla sugar and add it with the sugar (that's what I usually do). You will have to add 2tsp of water to the cornflour in that case. Preparation time is estimated.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to fan 120C / conventional 140C / gas 1.
- 2Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
- 3Brush circle with a thin film of oil.
- 4In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
- 5In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
- 6Gradually whisk in the sugar a little at a time.
- 7Then whisk in the cornflour paste until well combined.
- 8Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
- 9Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
- 10Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
- 11Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
- 12Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
- 13Purée the chopped apricots, then push them through a sieve with a metal spoon.
- 14Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
- 15Lightly 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.
- 16Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.
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Nutritional Facts for Apricot & Pistachio Pavlova
Serving Size: 1 (292 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 654.3
- Calories from Fat 308
- Total Fat 34.2 g
- Saturated Fat 18.8 g
- Cholesterol 108.6 mg
- Sodium 77.9 mg
- Total Carbohydrate 83.4 g
- Dietary Fiber 3.0 g
- Sugars 76.6 g
- Protein 7.8 g
The following items or measurements are not included:
white wine vinegar