-
1
Preheat oven to fan 120C / conventional 140C / gas 1.
-
2
Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
-
3
Brush circle with a thin film of oil.
-
4
In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
-
5
In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
-
6
Gradually whisk in the sugar a little at a time.
-
7
Then whisk in the cornflour paste until well combined.
-
8
Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
-
9
Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
-
10
Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
-
11
Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
-
12
Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
-
13
Puree the chopped apricots, then push them through a sieve with a metal spoon.
-
14
Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
-
15
Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
-
16
Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot puree.
