Apricot and Pistachio Pavlova
|Vanilla extract||2 Teaspoon|
|White wine vinegar||2 Teaspoon|
|Castor sugar||10 Ounce (300 Gram)|
|Shelled pistachio nuts||2 Ounce, roughly chopped (50 Gram)|
|Apricots||7 Ounce (650 Gram)|
|Cointreau/Other orange-flavored liqueur||3 Tablespoon|
|Icing sugar||4 Tablespoon (More To Taste)|
|Whipping cream||568 Milliliter|
1. Heat oven to 140C/120C fan/gas 1 and line a baking sheet with baking parchment paper, in a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
2. using a separate clean bowl, whisk the egg whites until stiff. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue, then whisk in the cornflour paste until well combined. Spoon the mixture on to the paper, then spread, without flattening it, to form a 23cm round. Swirl the edges with the back of the spoon to give lovely soft folds and peaks. Scatter half the pistachios over the meringue, then bake for 1 hr, by which time it will feel crisp if you tap it. Turn off the oven and leave the Pavlova to cool with the oven door open.
3. Set aside 450g/1lb of the apricots, then roughly chop the rest, discarding stones. Puree the apricots, then push them through a sieve with a metal spoon. Stir in the liqueur and sweeten with 3 tbsp of the icing sugar, or enough to sweeten as you like it.
4. Lightly whip the cream so it's soft and billowy, then spoon over the Pavlova. Cut the reserved apricots in half, discard the stones, then cut into wedges. Scatter them over the whipped cream along with the remaining pistachios. Dust with the rest of the icing sugar and serve with the apricot puree.