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Maggie Beer's dried apricot pavlova with apricot curd

Maggie Beer
  • 80 minutes
  • Serves 10

INGREDIENTS

450 g

Australian dried apricots

2

Rosemary, sprigs

16

Egg yolks

1 tbsp

Honey

2 tbsp

Lemon juice

5 2/3 cups

Castor sugar

1/2 cup

Almonds, flaked toasted

360 g

Butter, unsalted

5 1/2 cups

Creme fraiche

5 1/2 cups

Thickened cream

2 tbs each cornflour and verjuice

8

Eggwhites

400ml verjuice