This is the perfect dessert for a summer get-together.
Preheat oven to 160 degrees celsius.
Place the egg whites in the bowl of an electric mixer with a pinch salt and whisk until peaks form. Gradually add the sugar, a third at a time; whisking well, until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing between your fingers.
Add the cornflour and one tablespoon of Verjuice and do a final combine. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
Shape the mixture into a rough circle on a 12cm x 28cm x 4cm baking tray lined with non-stick baking paper.
Place the pavlova into the oven and immediately reduce the temperature to 150 degrees celsius. Bake for 45 minutes, then reduce to 120 degrees celsius for final 45 minutes.
Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.
Place the dried apricots into a microwave proof bowl, pour over 1/2 cup of Verjuice and water and cover with cling film.
Place into the microwave (1100 watts) for 4 minutes on the defrost setting, this will allow the apricot to reconstitute, plump up and soften. If you have a lower wattage microwave this time will vary.
Remove from the microwave and strain off the Verjuice liquid, set the apricots aside. Place the Verjuice liquid and honey into a medium size fry pan (24 centimetre), place over a medium to low heat and allow to gently simmer for 1 to 2 minutes to bring this to a syrupy consistency.
Then place the reconstituted apricots into the syrup and cook for 3 minutes over a low gentle heat until the apricots are soft. Remove the apricots from the pan and place into a clean bowl, set aside.
Add the rosemary to the syrup, turn the heat up slightly to a medium high heat and cook until just short of a caramel, then remove from the heat and pour over the apricots, set aside to cool.
To prepare the cream topping, place the cream into an electric mixer and whip to soft peaks. Then add the crème fraiche and whip for another 30 seconds. Spoon the cream mixture onto the top of the cooled pavlova and press with the apricots and roasted almonds.
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