Apricot, Brown Sugar, and Almond Meringue Tower
This deliciously caramelly meringue is unconventionally made, saving you all the drama of a traditional pav. The meringues and apricot purée can be made ahead, ready for you to assemble an hour before serving.
Ingredients
50g brown sugar
5 egg whites
½ tsp ground cardamom
1/8 tsp cream of tartar
250g white sugar
100g ground almonds
For the Apricot Purée:
1 cup (150g) dried apricots
1 tsp finely grated fresh ginger
3 Tbsp sugar
2 Tbsp brandy (optional)
To Serve:
300ml Lewis Road Creamery double cream
¼ cup flaked almonds, toasted
10 Delphi Greek apricot halves, sliced
FN Lemons ‘Summer Bloom’ edible petals, to garnish (optional)
Icing sugar, for dusting
Method
Preheat the oven to 140°C. Line 2 baking trays with baking paper. Trace 20cm circles on each baking sheet and grease with butter.
Whisk the egg whites with the cream of tartar until very stiff, then add the brown sugar and cardamom and whisk until well combined and thick. Fold through the white sugar and almonds.
Divide the mix between the two trays and use a spatula to spread it onto the baking paper, using the circles as a guide. Put into the oven and bake for at least 1½ hours, alternating the trays halfway through, until the mix is no longer sticky. If you like, you can leave them to cool in the oven overnight with the door slightly ajar.
For the Apricot Purée:
Put the apricots, ginger, and sugar into a saucepan, along with 1 cup of water. Cook over a low heat for 10 minutes, or until very soft. Cool, then purée in a blender, adding the brandy (if using).
To Serve:
Just before serving, whip the cream to soft peaks. Place one meringue on a serving platter and spread the surface with half of the purée. Add half the whipped cream, a sprinkle of flaked almonds, half the apricots, and a few petals (if using). Put the next layer of meringue on top and repeat. Dust with icing sugar.