Crisp Dessert Recipes - Apricot Custard Pavlova Recipe

Ingredients

• 2 eggs, separated

• 5 ml/1 tsp corn flour (cornstarch)

• 5 ml/1 tsp vinegar

• 5 ml/1 tsp almond essence (extract)

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 25 g/1/4 cup plain (all-purpose) flour

• 150 ml/2/3 cup milk

• 430 g/1 large can of apricot halves, drained, reserving the juice

• 150 ml/2/3 cup whipping cream, whipped

• 15 ml/1 tbsp amaretto 1bastedflaked (slivered) almonds, to decorate

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Method:

1. Line a baking (cookie) sheet with non-stick baking parchment and mark a 20 cm/8 in circle on it. Whisk the egg whites until stiff.

2. Mix together the corn flour, vinegar and almond essence and whisk into the egg whites with 150 g/5 oz of the caster sugar.

3. Continue whisking until stiff and glossy. Spoon on to the round on the baking sheet, hollowing out the mixture slightly in the centre to form a nest.

4. Bake in a preheated oven at 150°C/300°F/gas mark 2 for 5 minutes, then reduce the heat to 140°C/275°F/gas mark 1 and continue cooking for 1 hour.

5. Turn off the oven and leave in there to cool completely. When cold, carefully remove from the paper and transfer to a serving plate.

6. Meanwhile, blend the flour and remaining sugar with a little of the milk in a saucepan. Stir in the remaining milk and apricot juice.

7. Bring to the boil and cook for 2 minutes, stirring all the time. Whisk in the egg yolks and cook gently for 1 minute. Remove from the heat and whisk in the amaretto.

8. Cover with a circle of wet greaseproof (waxed) paper and leave until cold. Fold in the whipped cream. Spoon into the cold pavlova.

9. Arrange the apricot halves attractively over the top and scatter with a few toasted, flaked almonds.