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Ingredients
For meringue:
2 egg whites
120 g (4 oz) caster sugar
For filling:
250 g (9 oz) mascarpone cheese
Grated zest of 1 lime
25 g (1 oz) icing sugar
7 apricots, stoned
75 g (3 oz) caster sugar
Preheat oven to 130C, 250F or gas mark ½.
In a dry, clean mixing bowl whisk egg whites until they form peaks, then gradually add the sugar and whisk until stiff and shiny. Line a baking sheet with baking parchment and spoon on small mounds of meringue. Bake meringues for 35-40 minutes, covering loosely with greaseproof paper after 20 minutes, until firm to the touch and lightly coloured but not brown.
Beat mascarpone, lime zest and icing sugar until well blended.
Chop four apricots and place in a pan with sugar and one tbsp water. Bring to a simmer, cover and cook until soft (approx 4 minutes). Puree then sieve.
Slice remaining apricots and assemble pavlovas by topping each with sweetened
mascarpone, apricot slices and spooning over apricot puree.
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