Vanilla Pavlova with Poached Apricots & Lemon Recipe
This vanilla pavlova recipe features a crisp outer shell and marshmallow centre - serve with whipped cream, fruit and lemon-infused poached apricots.
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Cooking tools:
- Stand mixer
- Whisk
- Citrus press
- Cake pan
- Oven
- Parchment paper
- Baking sheet
- Mixing bowl
- Spatula
- Wooden spoon
- Spoon
- Peeler
- Chef's knife
- Measuring cup
- Saucepan
- Stove
- Serving platter
Ingredients
- <p>Melted butter, to grease</p>
- <p>4 egg whites, at room temperature</p>
- <p>Pinch of salt</p>
- <p>2 tsp cornflour</p>
- <p>1 tsp white vinegar</p>
- <p>1 cup (220g) caster sugar</p>
- <p>1 1/2 tsp Queen Natural Organic Vanilla Essence-Extract</p>
- <p>300ml thickened cream</p>
- <p>2 lemons, washed</p>
- <p>3/4 cup (180ml) water</p>
- <p>250g dried apricot halves</p>
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