This serves x 12

Do not be tempted to substitute turkish apricots for the dried South Australian apricots – I use Angas Park but there are other suppliers and probably around the country but they MUST be the dried, tangy sort not the plump super sweet sort or you’re flavours will fail in this recipe.  You need the tartness of the South Australian dried apricot for it to work.  I gather Californian apricots have the same quality but why buy international when you can buy home grown?

For the cream I used heavy cream and I would urge you not to try and make your whipped mascarpone and cream until you’re ready to serve. It comes together in moments.  So just have everything ready to go (I made the compote two days previous and the meringues the night before).  Excuse yourself from the table, take out the mascarpone and cream from the fridge, put them in your bowl, whip for barely 30 secs and it will come together. DO NOT OVERBEAT, go gently or your mascarpone will clot. You can rescue it with cream but don’t put yourself in that situation.

Assemble on the spot and bring to the table and soak up all the adoration you will earn.

Ingredients

For the almond meringue

500g almond meal

3 cups icing sugar

9 large egg whites

½ teaspoon salt

7 tablespoons caster sugar

For apricot compote

250g dried Barossa apricots finely chopped 

2 cups water

4 heaped tablespoons apricot jam

For mascarpone cream

500g mascarpone

280ml cup chilled heavy cream

1/4 cup Amaretto

Almond Decoration

Flaked almonds pre-toasted.

METHOD

Make your apricot compote two days out by simmering dried apricots in water, uncovered, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in the apricots jam, then cool completely. I stored mine in a glass covered dish and left it on the kitchen counter – I didn’t want it going hard in the fridge.

Make your meringue layers the day before:

Trace 3 (10-inch) circles on parchment paper

Turn them over and place on large baking sheets.  You will have to cook separately, unless you want to turn on two ovens.

Mix almonds with icing sugar

Beat egg whites with salt in a large bowl at medium speed until they just hold soft peaks. Add caster sugar a tablespoon at a time, as you’ve been taught since childhood for making pavlova!  Then whisk on high until your meringue has stiff, glossy peaks.

Very gently, as if making macarons, fold whites into almond mixture until completely blended.

Divide the batter onto your three circles, smoothing into rounds.L

Leave them uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes. This is the exact process for macarons and I forgot to do this and suffered for it.  You won’t because you’re paying attention.

Pre-heat oven to 160.

Bake layers, switching position of baking sheets halfway through cooking, until they edges are crisp and they’re turning golden.  Mine took much longer but start checking from 25-30 mins.

Turn off oven and leave them for oven 15 minutes.

Cool completely on baking sheets on racks….completely!

I covered each layer in baking paper on the rack and then cling filmed the rack to leave them overnight, airtight.

WHEN YOU’RE READY TO SERVE:

Make mascarpone cream

Gently beat together mascarpone, heavy cream, and Amaretto  at medium speed until thick and smooth.  Mine came together in half a minute but you take your time and get it floppy and delicious.

Put your least favourite layer on the bottom and spread half of the apricot compote.  Now spread one third of the cream over it.

Add your next layer – the slightly cracking one as mine was – and repeat the decorating process.

Add your best layer and top with the rest of the cream and sprinkle with your toasted almonds.

Walk triumphantly to the table and just nod.  You are going to be adored