• 50g shelled pistachio nuts roughly chopped
  • 650g ripe apricots
  • 3 tbsp orange liqueur (Cointreau)
  • 568ml double cream
  • 4 tsbp icing sugar


  • STEP 1
    Make meringue but before baking sprinkle over 25g of the chopped pistachios.
  • STEP 2
    Stone & roughly chop 200g of apricots. Puree then push through a sieve. Stir in orange liqueur and sweeten with 3 tbsp icing sugar
  • STEP 3
    Whip the cream and spoon over the meringue
  • STEP 4
    Cut the remaining 450g apricots in half and take out the stone and then quarter. Scatter them over the whipped cream along with the remaining pistachios. Dust with icing sugar and serve with the apricot puree

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