Apricot & pistachio pavlova
Melt into this creamy apricot and pistachio pavlova
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 1¾ - 2 hours, plus cooling
- 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.
- 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.
- 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.
- 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.
Per serving with whipping cream
718 kcalories, protein 7.3g, carbohydrate 78.6g, fat 41.8 g, saturated fat 23.9g, fibre 1.7g, sugar 65.3g, salt 0.27 g
Recipe from Good Food magazine, July 2002.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1628/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 1¾ - 2 hours, plus cooling
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
Per serving with whipping cream
718 kcalories, protein 7.3g, carbohydrate 78.6g, fat 41.8 g, saturated fat 23.9g, fibre 1.7g, sugar 65.3g, salt 0.27 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 November 2007
Philippa rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 February 2008
lindsey martin commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 February 2008
Mrs D Carter rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 April 2008
LIZZIE commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 July 2008
Lizzy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.