No image available
Member recipe

Apricot & pistachio pavlova

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour

Skill level

More effort


Serves 6

Summer desert

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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


  1. Make meringue but before baking sprinkle over 25g of the chopped pistachios.

  2. Stone & roughly chop 200g of apricots. Puree then push through a sieve. Stir in orange liqueur and sweeten with 3 tbsp icing sugar

  3. Whip the cream and spoon over the meringue

  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.