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Pistachio and apricot meringue layer cake


Serves: 8-10
timePrep time: 30 mins
timeTotal time:
Pistachio and apricot meringue layer cake
Photograph by Laura Edwards

Pistachio and apricot meringue layer cake


Serves: 8-10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
508Kcal
Fat
31gr
Saturates
18gr
Carbs
50gr
Sugars
49gr
Fibre
3gr
Protein
7gr
Salt
0.2gr

Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes

Ingredients

For the meringues:
  • 100g pistachio kernels
  • 300g caster sugar
  • 6 large egg whites
  • 1 tsp white wine vinegar
For the apricot coulis:
  • 400g (about 9) ripe apricots, stoned and halved
  • 4 tbsp caster sugar
  • juice of 1 medium orange
For the mascarpone cream:
  • 250g mascarpone
  • 300ml double cream
  • 1 tsp vanilla bean paste
  • 3 tbsp icing sugar
To serve:
  • 8-10 ripe apricots, stoned and sliced
  • 1 tbsp clear honey

Step by step

Get ahead
Make the meringues up to 2 days ahead, cool and store in an airtight container. Make the coulis a day ahead; it can also be frozen.

  1. First, make the meringues. Draw 3 x 20cm circles onto 3 sheets of baking paper. Use them to line 3 large baking trays. Preheat the oven to 140°C, fan 120°C, gas 1.
  2. Set aside 1 tablespoon of the pistachios to decorate. Transfer the rest to a food processor with 1 tablespoon of the caster sugar and whiz until finely ground. In a clean, dry bowl, whisk the egg whites until stiff. Add the rest of the sugar a spoonful at a time, whisking until stiff after each addition. Gently fold in most of the ground pistachios (reserving 2 tablespoons) and the vinegar.
  3. Spoon the meringue equally between onto the baking paper circles, smoothing out the tops. Sprinkle with the reserved ground pistachios. Bake for 1 hour 15 minutes, swapping the top and bottom trays around halfway through. Turn the oven off and leave the meringues inside to cool completely (about 4 hours, or overnight is ideal).

  4. Meanwhile, make the coulis. Put the apricots in a large pan with the sugar, orange juice and 100ml water. Bring to a gentle simmer then cook over a low heat for 8 minutes, or until very soft. Remove the apricots with a slotted spoon to a food processor and place the pan with the syrup over a high heat for 3-4 minutes to reduce by half. Purée the syrup with the apricots until smooth, sieve and set aside to cool, then chill.
  5. Whisk the mascarpone to loosen it, then add the cream, vanilla bean paste, icing sugar and 5 tablespoons of the cold coulis. Continue whisking to soft peaks.
  6. To assemble, place one of the meringues on a cake stand, spoon over a third of the mascarpone cream, some of the remaining coulis and some sliced apricots. Repeat these layers, then chop the remaining pistachios and sprinkle on top. Drizzle with honey and serve. 

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