Ginger pavlovas with tipsy gingered apricots

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15 min


2 hrs


8 Servings

Ginger pavlovas with tipsy gingered apricots

Photo, Roberto Caruso.

Whip up an airy and sweet dessert in no time. Top meringues with tipsy (orange liqueur!) gingered apricots and serve.


  • 4 egg whites
  • 1 cup granulated sugar
  • 3 tbsp cornstarch , sifted
  • 2 tbsp finely chopped candied ginger
  • 2 tsp white vinegar
  • 2 cups 35% cream
  • 3 tbsp icing sugar
  • 4 cups Tipsy Gingered Apricots


  • POSITION oven rack in lower third of oven. Preheat to 250F. Line a large baking sheet with parchment.
  • BEAT egg whites in a large bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form, about 2 more min. Fold in cornstarch, ginger and vinegar. Spoon 8 individual pavlovas onto prepared baking sheet. Using the back of a spoon, indent the middles while pushing up the edges so they resemble nests.
  • BAKE until tops are crisp and dry, about 1 1/4 hours. Turn off oven and let them dry in oven for 30 more min. Leave pavlovas on baking sheet until completely cool.
  • WHISK cream with icing sugar in a large bowl until soft peaks form when beaters are lifted. Serve over pavlovas and top with sliced Tipsy Gingered Apricots. Drizzle with syrup from the apricot jar.

Nutrition (per serving)

  • Calories
  • 598,
  • Protein
  • 4 g,
  • Carbohydrates
  • 91 g,
  • Fat
  • 23 g,
  • Fibre
  • 1 g,
  • Sodium
  • 55 mg.