Hazelnut meringue with roasted apricots

  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 1 hour
  • Total time: 1 hour 25 minutes, plus cooling

Serves: 10-12


500g apricots, halved
3 pieces stem ginger in syrup, shredded, plus 2 tbsp syrup
250g golden caster sugar, plus 2 tbsp extra
5 egg whites
1 tsp cornflour
1 tsp white wine vinegar
100g pack roasted chopped hazelnuts
300ml double cream, softly whipped
200g Greek yogurt


1. Preheat the oven to 220˚C, gas mark 7. Toss the apricots, ginger, syrup and 2 tbsp sugar on a baking sheet. Roast for 15 minutes, until soft; set aside to cool.

2. Meanwhile, line a large, rimmed baking tray (about 25cm x 30cm) with baking parchment. Whisk the egg whites with a pinch of salt to stiff peaks, then gradually whisk in the 250g sugar. In a small bowl, stir together the cornflour and vinegar, then whisk in. Finally, fold in the nuts and spread out on the tray.

3. Lower the oven temperature to 180˚C, gas mark 4. Bake the meringue for 45 minutes, until set and golden; set aside to cool. Beat together the cream and yogurt, spoon over the meringue, then top with the apricots and any juices. SF