Apricot and Pistachio Pavlova

• corn starch2 tsp
• vanilla extract↗2 tsp
• white wine vinegar↗2 tsp

  or any other wine or apple vinegar

• egg whites5
• golden fine sugar↗300 g
• shelled pistachios↗50 g

  coarsely chopped

• ripe fresh apricots↗650 g
• Cointreau (orange liqueur)↗3 tbsp

  or another orange liqueur

• powdered sugar↗4 tbsp

  or more to taste

• whipping cream568 ml

  or heavy cream

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C (gas mark 1, convection 120 °C) and line a baking tray with non‑stick parchment paper. In a small bowl combine the corn starch, vanilla extract and vinegar, mixing until you obtain a smooth paste.

2. 2

   In a clean large bowl whisk the egg whites to stiff peaks. Gradually add the sugar, continuing to whisk until the mixture becomes a thick, glossy meringue. Gently fold in the starch paste until fully incorporated. Spoon the mixture onto the prepared paper, forming a circle about 23 cm in diameter, and create soft folds and peaks around the edges with the back of a spoon. Sprinkle half of the pistachios and bake for 1 hour until the surface is crisp when tapped. Turn off the oven and let the pavlova cool in the open door.

3. 3

   Set aside 450 g (1 lb) of apricots, and coarsely chop the rest, removing the pits. Purée the sliced apricots, then pass them through a fine sieve. Add the orange liqueur and sweeten with 3 tbsp of powdered sugar, or adjust to taste.

4. 4

   Lightly whisk the cream to soft, fluffy peaks and spread it evenly over the cooled meringue. Slice the set‑aside 450 g apricots in half, remove any pits and cut into wedges. Scatter them over the whipped cream together with the remaining pistachios. Sprinkle the leftover powdered sugar and serve, drizzling with apricot purée.