Almond pavlovas with amaretto custard, apricots and caramel sauce
- May 2018
- Serves 8
- Hands-on time 45 min, oven time one hour 15 min, plus cooling and chilling
We’ve added ground almonds to the meringue for a chewier and nuttier twist. Top with the caramelised apricots, caramel sauce, boozy custard and toasted almond flakes. You know it’s going to be good…
If you like this, you’ll love our Swedish almond cake.
- 26g (10.7g saturated)
- 47.5g (45.4g sugars)
Keep the meringues, custard and apricots in separate containers (custard is best kept in the fridge or in a cool bag) and the flaked almonds in a small food bag.
Use any seasonal fresh fruit you fancy to top these pavlovas (fresh raspberries would taste great). Replace the syrup from the tin of apricots with some apple juice or water.
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