Ginger pavlovas with tipsy gingered apricots

Prep 15 min
Total 2 hours
Makes 8 Servings

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Ingredients

3 tbsp
cornstarch, sifted
2 tbsp
finely chopped candied ginger
2 tsp
white vinegar
2 cups
35% cream
3 tbsp
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

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