The Great Australian Bake Off

Made with apricot curd, topped with crème fraiche and verjuice died apricots, this recipe is incredible from top to bottom.


  • Spray oil

  • 160g Australian dried apricots

  • 160g verjuice

  • 30g flaked almonds

  • Pavlova Slabs

  • 8 egg whites, at room temperature

  • Pinch of sea salt flakes

  • 440g caster sugar

  • 2 tablespoons cornflour

  • 2 tablespoons verjuice

  • Apricot Curd

  • 8 egg yolks, at room temperature

  • 150g caster sugar

  • 180g unsalted butter, chilled

  • 15g lemon juice

  • Apricot Butter

  • 75g caster sugar

  • ¼ cup water

  • 5 egg yolks, at room temperature

  • 200g unsalted butter, softened

  • Crème Fraiche Topping

  • 1½ cups thickened cream

  • 1½ cups crème fraiche

  • Verjuice Dried Apricots

  • 250g Australian dried apricots   

  • ½ cup water

  • ½ cup verjuice

  • 1 tablespoon honey

  • 2 springs fresh rosemary


  • 1.

    Pre-heat oven to 140°C fan-forced.

  • 2.

    Combine the apricots and verjuice in a saucepan and bring to a simmer. Cook for 2-3 minutes until just soft. Divide apricots and verjuice evenly between two bowls and set aside for 10 minutes to steep.

  • Pavlova Slabs:

  • 1.

    Grease and line 3 biscuit trays with baking paper and set aside. Whisk egg whites and a pinch of salt in an electric mixer on high to peaks. Gradually add the sugar a little at a time. Once all the sugar has been added continue to whisk until the sugar has dissolved. Whisk in cornflour and verjuice and continue to mix for 1 minute.

  • 2.

    Divide the meringue between the 3 prepared biscuit trays and shape each into rectangles 32cm x 14cm.

  • 3.

    Place into the pre-heated oven and bake for 45 minutes, (swapping trays every 10 minutes) then remove and set aside to cool.

  • Apricot Curd :

  • 1.

    Place one bowl of cooked apricot mixture into a mini chopper attachment and process with stick blender until smooth. Combine egg yolks and sugar in a medium bowl. Place bowl over a saucepan of simmering water and cook, whisking continuously, until light and fluffy (ribbon stage). Add the butter, one piece at a time, until smooth and combined. Remove from the heat and stir in the apricot puree and lemon juice. Transfer to a swiss roll pan, cover the surface with cling film and refrigerate until cold.

  • Apricot Butter:

  • 1.

    Place the remaining cooked apricots in a mini chopper attachment and pulse with stick blender until finely chopped but some texture remains.  Place egg yolks in the bowl of electric mixer with a whisk attachment. Combine sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Bring the boil and cook until the syrup reaches 114°C (soft ball stage). Whisk the egg yolks on medium speed for 30 seconds then whisking continuously pour the mix down the side into the egg. Increase the speed to high and whisk until the mixture reaches the ribbon stage and has cooled to room temperature. Gradually add the softened butter and beat on high for 5-10 minutes until light and fluffy. Gradually add the cooled apricot mixture and set aside until required.

  •  Dried Apricots in Verjuice Syrup :

  • 1.

    Combine apricots, water and verjuice in a large saucepan, place over medium heat and simmer gently, for 2-3 minutes until the apricots have softened but not mushy. Using a slotted spoon transfer apricots to a large bowl. Add honey and rosemary to the verjuice syrup, bring to the boil and reduce by two thirds. Pour syrup over the apricots and stir gently to combine. Refrigerate, stirring occasionally, until chilled.

  • 2.

    Place almonds on a biscuit tray and roast at 180°C in the oven until golden.

  • Crème Fraiche Topping :

  • 1.

    Whisk cream and crème fraiche in an electric mixer until soft peaks and the cream holds a shape.

  • To Assemble the Pavlova:

  • 1.

    Place one pavlova on a large rectangular platter and spread with apricot butter. Place another pavlova on top and cover with apricot curd. Top with the last pavlova and spread over the crème fraiche mixture.

  • 2.

    Drain the apricots (reserve the syrup) and arrange on top of the cream. Drizzle lightly with the syrup and scatter over the toasted flaked almonds.

Nutritional information

Nutritional analysis per serving (26 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe has not been edited or tested by the Bake Off Food Department.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Anne1075Report
Made this last weekend - took me 3 1/2 hours - but the result was worth it! Not as difficult as I expected, more just time consuming. The flavour is amazing! Was very proud of my result but think I will make more apricot butter next time. It only lasted 2 days!! This will be my offering for dessert for family Xmas this year.