Apricot & pistachio pavlova


  • 2 tsp cornflour
  • 2 tsp vanilla extract
  • 2 tsp white wine vinegar , or any other wine or cider vinegar
  • 5 large egg whites
  • 300.0g golden caster sugar
  • 50.0g shelled pistachios , roughly chopped
  • 650.0g ripe fresh apricots
  • 3 tbsp Cointreau or other orange flavoured liquer
  • 4 tbsp icing sugar , or even more to taste
  • 568.0ml carton whipping cream or double cream


Melt Into This Creamy Apricot And Pistachio Pavlova

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