Apricot meringue with cardamom cream

Name: Apricot meringue with cardamom cream
Ingredients: 12 green cardamom pods, cracked; 400 ml thick (45%) cream; 20 apricots; 125 ml brandy; seeds from 2 green cardamom pods, ground; 1 gelatine leaf; 50 g castor sugar; 6 large (61 g) egg yolks; 2 teaspoons white vinegar; 2 teaspoons pure vanilla essence; 375 g castor sugar; 250 g or 10 egg whites; 2 teaspoons cornflour; icing sugar, sifted; 1 litre Sugar Syrup; hazelnut oil; 375 ml Sauternes or other dessert wine; 375 ml Sauternes or other dessert wine; 10 green cardamom pods, cracked; 1 vanilla bean, split

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This version of the soft meringue roulade I love so much uses apricots when they are at their peak in summer. You can also use the same flavours with a traditional pavlova.

Ingredients

hazelnut oil
icing sugar, sifted

Dessert
Summer

Method

To prepare the apricots, bring all ingredients except apricots to a boil in a wide-based saucepan. Add apricots to syrup and simmer over gentle heat for 20 minutes until fruit has softened, stirring regularly. Remove 12 apricots, leaving remaining fruit in syrup for colour and flavour. Allow the 12 apricots to cool, then halve fruit and remove stones. Set aside until rea