Walnut and Apricot Meringue Torte

Intro

I can't make pavlova, well not as good as Mum anyway, but I can make this very fine pavlova-ish dessert which always looks amazing when I take it as a plate to shared meals. Its not at all tricky to make but looks like you have real talent. 

Ingredients

Meringue

• 4 egg whites
• 1 cup castor sugar
• 150 walnuts

Topping

• 80g dried apricots
• 1 tablespoon brandy (at least)
• 300 ml whipping cream
• 350g can apricot halves

Praline

• half cup castor sugar
• 2 tablespoons water
• half cup chopped walnuts (I usually toast these with the first measure)

Method

Meringue Method 

Chop the walnuts roughly, place on an oven tray and bake in a moderately slow oven for 5 minutes. Remove and cool. Beat the egg whites until soft peaks form, add the sugar very slowly beating all the while until all sugar is incorporated. Fold in the cooled walnuts. Take 2 oven trays, grease them lightly and line with baking paper (or dust with cornflour). Mark a 25 cm circle on each. Divide the meringue between the 2 trays and spread it out into neat circle shapes. Bake in a moderately slow oven for one hour, changing tray positions half way through. Allow to go completely cold. The meringue disks can be stored in airtight bags or containers for a few days if needed. 

Filling Method

Cover dried apricots with boiling water, stand covered 20 - 30 minutes. Drain, puree in blender or processor, push through a sieve. Stir in brandy. Whip the cream and fold together with the apricot puree. 

Praline Method 

Place the sugar and water in a small pan, stir without boiling until sugar has dissolved, boil rapidly 5 to 10 minutes or until a light golden colour. Add the walnuts, pour the mixture onto a lightly greased tin, tray or plate. When set, break into pieces and chop roughly. 

Assembly

Place 1 meringue disk onto a serving dish. Put a third of the apricot cream on top, then put the second meringue disk on top of that. Spread half of the remaining apricot cream over the top disk. Pipe a circle of generously sized rosettes around the outer edge and place a circle of apricot halves inside that. Sprinkle praline over everything. It looks good if the rosettes are about the size of the apricot halves.