Make your pavlova as per this recipe here. When it's out of the oven and cooling, whip up the below for a showstopping summer pud:
- Punnet of Apricots, ripe
- 250g Ricotta
- Splash of Balsamic Vinegar
- 75g Caster Sugar
- 300ml Double Cream
- Handful Roasted Hazelnuts
For a caramelised nut flavour and a chewy toffee texture make your meringue base as above but using half golden caster sugar and half dark muscovado sugar.
Roast apricots (or any ripe stone fruit) with a sprinkling of brown sugar and a splash of balsamic vinegar until they are soft.
Whisk 250g of ricotta with 75g of caster sugar until it is smooth and grain free.
In a separate bowl whisk double cream to very soft peaks.
Fold the cream into the ricotta, spoon onto your meringue base and finish with your cooled apricots and a sprinkle of roasted hazelnuts.
