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Apricot And Pistachio Pavlova

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Ingredients
  Cornflour 2 Teaspoon
  Vanilla extract 2 Teaspoon
  White wine vinegar 2 Teaspoon
  Egg whites 5 Large
  Caster sugar 300 Gram
  Shelled pistachio nuts 50 Gram, roughly chopped
  Ripe apricots 650 Gram
  Cointreau 3 Tablespoon
  Icing sugar 4 Tablespoon
  Double cream 568 Milliliter (1 Tub)
Directions

GETTING READY
1. Preheat the oven to fan 120C
2. Line a baking sheet with non-stick parchment paper.

MAKING
To make the meringue
3. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
4. In a separate bowl, whisk the egg whites until foamy.
5. Gradually add sugar a little at a time, whisking continuously until thick and stiff.
6. Whisk in the cornflour paste and blend well.
7. Turn the meringue mixture onto the baking sheet and lightly spread using a palette knife to make a 9-inch circle
8. Make fold and peaks by swirling the edges with the back of a spoon
9. Scatter half the pistachios on it
10. Bake for 1 hour, until crisp and dry
11. Turn off the oven and keep the door ajar leaving the pavlova to cool completely before removing.
To make the apricot puree
12. Stone the apricots
13. Reserve 450g of the apricots and roughly chop the rest.
14. Place chopped apricots in a blender and puree into a smooth consistency.
15. Strain thoug a sieve scraping the pulp with a metal spoon
16. Add Cointreau and 3 tbsp or more of the icing sugar to the puree.
17. Pour into a sauceboat.

SERVING
18. Spoon lightly whipped cream on the pavlova
19. Halve the reserved apricots and cut into 4-6 wedges. Scatter them on the whipped cream
20. Sprinkle remaining pistachios.
21. Dust with icing sugar
22. Serve with the apricot in sauce boat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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