Apricot & pistachio pavlova

Apricot & pistachio pavlova

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(3 ratings)

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Cooking time

Takes 1¾ - 2 hours, plus cooling

Skill level

Moderately easy

Servings

Serves 6

Melt into this creamy apricot and pistachio pavlova

Nutrition and extra info

Nutrition info

Nutrition per serving with whipping cream

kcalories
718
protein
7.3g
carbs
78.6g
fat
41.8g
saturates
23.9g
fibre
1.7g
sugar
65.3g
salt
0.27g

Ingredients

  • 2 tsp cornflour
  • 2 tsp vanilla extract
  • 2 tsp white wine vinegar, or any other wine or cider vinegar
  • 5 large egg whites
  • 300g golden caster sugar
  • 50g shelled pistachios, roughly chopped
  • 650g ripe fresh apricots
  • 3 tbsp Cointreau or other orange flavoured liquer
  • 4 tbsp icing sugar, or even more to taste
  • 568ml carton whipping cream or double cream

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Method

  1. Preheat the oven to 140C/gas 1/fan 120C and line a baking sheet with non-stick parchment paper. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
  2. Whisk the egg whites until stiff in a separate clean bowl. 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/9in round. 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 and leave the pavlova to cool with the oven door open.
  3. Set aside 450g/1lb of the apricots and roughly chop the rest, discarding the stones. Purée the chopped 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 450g/1lb 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 purée.

Recipe from Good Food magazine, July 2002

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Comments

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isidora's picture

I used tinned apricots too and omitted the icing sugar in the puree. Instead I used a little of the syrup which made a lovely pouring sauce. This was so easy to make and looked great when I presented it to my guests. A firm favourite in this house.

eaamey's picture

This was a hit with my family even though I really cheated and used tinned apricots! I also omitted the liquer as I didn't have any and everyone loved it!

lizrob's picture

If you make the pavlova roulade, there is an excellent cheat and also most useful when the apricots are out of season and expensive. Swap the apricot puree for raspberry couli it makes life so much easier

dianecrtr4's picture
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I have made this recipe a numerous occasions but as a roulade as was shown in the magazine in 2002 and I have also substituted the apricots for raspberries an excellent dinner party dessert.

lindseymartin's picture
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took this along as my contribution to the puddings at a new year's eve party (yes fresh apricots were a little expensive). it looked amazing - i dressed it once i arrived - and lots asked for the recipe. definitely one for the binder and i have made it several times since.

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