Pavlova With Nut Brittle

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 egg whites
• 1 cup caster sugar
• 100 g caster sugar, extra
• 150 g flaked almonds, lightly toasted
• 100 g blanched almonds, lightly toasted
• 1/2 dried apricot
• 1 tablespoon brandy
• 300 ml whipped cream

Recipe

• 1 preheat oven to 150 degrees celcius.
• 2 line 2 baking trays with non-stick baking paper and mark 2 20cm circles on paper using dinner plates.
• 3 beat eggwhites until soft peaks form. gradually beat in caster sugar and mixture is stiff and shiny.
• 4 fold through flaked almonds.
• 5 spread mixture over the two circles.
• 6 cook in oven 1 hour swapping trays halfway.
• 7 turn oven off and leave meringues in oven to cool.
• 8 to make brittle, heat extra sugar in saucepan until dissolved and golden liquid forms (careful not to burn!) remove from heat and stir through blanched almonds.
• 9 spread this mixture also over a baking tray lined with non-stick baking paper and set aside until hard. then break into pieces.
• 10 place apricots in heat proof bowl and pour over boiling water and let soak for 30 minutes. drain and place in food processor with brandy and process until a paste is formed. fold this mixture though the whipped cream.
• 11 to assemble, spread half cream mixture over one meringue, place the other on top. spread with remaining cream and top with almond brittle.