Ginger pavlovas with tipsy gingered apricots

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PREP TIME

15 min

TOTAL TIME

2 hrs

Makes

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.


Ingredients

  • 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

Instructions

  • 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.
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