Find your recipes and restaurants here


Ingredients 15
Servings 12


  • 250
    castor sugar
  • 190
    soft brown sugar
  • 8
    egg whites
  • pinch of salt
  • 190
    slivered almonds
  • 400
    dried apricots
  • 2
    lemons, juice and rind
  • soft brown sugar to taste
  • 45
    brandy (optional)
  • 5
    almond essence
  • 4
    egg whites
  • 250
    fresh cream
  • flaky or grated chocolate, chocolate leaves and apricots to serve


MERINGUE: Preheat oven to 130 ºC. Draw and cut out 2 x 28 cm circles of greaseproof paper. Mix sugars together well. In a separate bowl, beat eggs with salt until stiff, gradually adding sugars. Beat until glossy and all the sugar has dissolved, then fold in almonds. Pipe meringue onto greaseproof paper to form two discs. Bake for 45 minutes until dry. Remove carefully from paper and set aside. APRICOT MOUSSE: Soak apricots with brandy essence, lemon juice, rind and sugar with enough water to cover. Soak for at least 2 hours or overnight. Cook for 30 minutes on low temperature until soft. Purée and fold in. Fold in cream. If this is done a day before, all the flavours blend. TO ASSEMBLE: Place one layer of meringue on a serving platter and spoon half the mousse on meringue, leaving about 5 cm edge around. Place the second layer of meringue on mousse, press down gently, but firmly and spoon the rest of the mousse on top. Decorate with flaky or grated chocolate, chocolate leaves and apricots.

Read more on: bake  |  fruit

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.