The pavlova itself is SO easy. If you want to change the toppings go for it, but you'll be converted to the pavlova recipe; its dense, stable and simple.PAVLOVA
4 egg whites 300g icing sugar
1tsp cornflour ½ tsp cream of tartar
pinch of salt 1 cup thickened cream, whipped for serving
Heat oven to 110˚C. Add the egg whites, icing sugar, cornflour, cream of tartar and salt to the bowl of a stand mixer and beat at high speed to a glossy stiff meringue. This will take about 8 minutes.
Line 2 trays with baking paper with 20cm diameter circle drawn on back. Divide meringue evenly between trays and spread slightly to sit just within the circle guides. Slightly flatten tops. Bake for 90 minutes and then turn off the oven, wedging the door open very slightly with a chopstick and allowing the pavlova to cool in the oven for a further 90 minutes. Remove from the oven to cool further.
Once cool, place one pavlova round onto a serving tray and top with honey custard and poached apricots. Place remaining pavlova round on top and top with whipped cream and some apricots to garnish.
1½ cups thickened cream 85g honey
½ cup milk 1½ titanium strength gelatine leaves (softened in cold water for 5 mins) See note below
75g egg yolk (about 4 - use the ones left over from pav above)
Combine cream, milk and honey in a saucepan and bring to a simmer over medium high heat.
Whisk yolks to aerate slightly, then gradually whisk hot cream into yolks.
Return to saucepan over low heat and stir constantly until mixture thickens slightly and reaches 80°C (1-2 minutes).
Squeeze water from gelatine and stir in.
Pass through a fine sieve, cover directly and chill to set (4-5 hours). Once set, whisk custard until smooth.
10 apricots 1 vanilla bean, split, seeds scraped
125g caster sugar 185ml water
Combine sugar, water and vanilla in a saucepan. Bring to the boil over high heat, stirring to dissolve sugar, then reduce to a simmer over low heat.
Add apricots, and cook, turning occasionally, until just soft but holding their shape (5-10 minutes).
Cool in the syrup, then chill in refrigerator.
Note: Gelatine leaves/sheets can be found in the baking aisle at woolies. If they have a different strength you can substitute for that, just use the same number of leaves as they make them smaller/larger to compensate depending on the gelatine strength.