Apricot & pistachio pavlova - Good Food Middle East
Melt into this creamy apricot and pistachio pavlova
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Cooking tools:
- Fine-mesh sieve
- Blender
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 2 tsp cornflour
- 2 tsp vanilla extract
- 2 tsp white wine vinegar, or any other wine or cider vinegar
- 5 large egg whites
- 300g golden caster sugar
- 50g shelled pistachios, roughly chopped
- 650g ripe fresh apricots
- 3 tbsp Cointreau or other orange flavoured liquer
- 4 tbsp icing sugar, or even more to taste
- 568ml carton whipping cream or double cream
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