Apricot Pavlova

Summer calls for stone fruit and sunshine, and today, we’re celebrating the warm weather with an Apricot Pavlova!

Pavlova was an exciting find for me when I was 19- (nearly a decade ago!) Being raised in the States, especially in a small rural town, I was never exposed to unique international desserts.

It wasn’t until my late teens/early twenties, when I started traveling, that I was able to visit New Zealand and try my first pavlova!

I remember feeling super shocked at the tender marshmallowy center and the contrast of the thin crispy exterior- I had never had anything like it.

Now, all these years later, we get to make one here on my blog together! For such a lovely and fascinating dessert, it’s quite simple to make!

Today, we are giving the classic pavlova a bright summertime twist with apricots!

We are flavoring our meringue with LorAnn Oils Apricot Super Strength for a burst of fruity flavor and topping it off with vanilla bean Chantilly cream and fresh summer fruits. 

This post is proudly sponsored by LorAnn Oils, but all thoughts and opinions expressed here ( as always) are entirely my own. Thank you for supporting the brands that make Almonds and Apricots possible. Use code KALA15 for 15% off your online checkout lorannoils.com

Equipment needed for the Apricot Pavlova

  • Stand mixer or electric hand mixer
  • Baking tray
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or large metal spoon
  • Oven preheated to 100°C (212°F)

Apricot Pavlova Shopping List

For the Meringue:

For the Chantilly Cream:

  • heavy cream
  • powdered sugar
  • vanilla bean paste

For the Topping:

  • Fresh apricots
  • Fresh berries (strawberries, blueberries, raspberries)

Why You’ll Love Making This Recipe

 Pavlova is a shockingly easy dessert to make and is such a stunning centerpiece!

  • Elegant and Impressive: Pavlova’s crisp exterior and soft interior, adorned with Chantilly cream and vibrant fruits, make it a visually stunning dessert for any occasion. Customizable Flavors: With LorAnn Oils’ HUGE variety of flavorings, you can enhance the meringue and cream and create any flavor combination you could dream of!
  • Seasonal and Fresh: Using fresh apricots and berries not only makes this full of summer flavors but also adds a burst of color and freshness that complements the sweetness of the pavlova texture.
  • Perfect for any SEASON: Light and airy, yet satisfying, pavlova is ideal for warm weather gatherings, providing a refreshing and indulgent treat after a meal. You can definitely switch up the flavor profile and toppings to reflect any season!

How to Shape the Pavlova Step-by-Step

Step 1: Gather Your Tools & Ingredients

  • Make sure you have all your tools ready: a clean mixing bowl, an electric mixer, a spatula, a large spoon, and a baking sheet lined with parchment paper.
  • Ensure your egg whites are separated cold but allowed to sit at room temperature before you start. This is crucial for getting the best volume when you whip them.

Step 2: Preheat the Oven

Preheat your oven to 250°F (120°C). The low temperature is key to drying out the meringue without browning it.

Step 3: Preparing the Baking Sheet

  • Take your parchment paper and draw a 9-inch (23cm) circle on it using a pencil. This will be your guide for shaping the pavlova.
  • Flip the parchment paper over so that the pencil mark is underneath. You should still be able to see the circle through the paper.

Step 4: Whip the Egg Whites

  • Start by adding the room temperature egg whites to your clean mixing bowl. It’s important that the bowl is completely dry and free of any grease, as this can prevent the egg whites from whipping properly.
  • Use your electric mixer to beat the egg whites on medium speed until soft peaks form. Soft peaks mean the egg whites will hold their shape but will still be a bit droopy when you lift the beaters.

Step 5: Gradually Add the Sugar

  • With the mixer running, start adding the sugar one tablespoon at a time. This gradual addition helps the sugar dissolve completely.
  • Once all the sugar is added, increase the mixer speed to high and beat until you get stiff, glossy peaks. This means the meringue will stand up straight when you lift the beaters, and it should feel smooth between your fingers without any grittiness.

Step 6: Fold in Vinegar, Cornstarch, and Flavoring

  • Sprinkle the cornstarch over the meringue, then add the white vinegar and LorAnn Oils Apricot Super Strength. These ingredients help stabilize the meringue and add flavor. Whip until stiff peaks form. When you remove your whisk, the meringue stays in your attention.

Step 7: Shaping the Pavlova

  • Scoop the meringue onto the center of your parchment-lined baking sheet, within the circle you drew.
  • Use a large spoon or spatula to spread the meringue outwards, creating a circle. The edges should be slightly higher than the center to form a shallow well. This well will hold the toppings later.
  • Smooth the sides and top of the meringue with your spatula, aiming for even thickness all around. The pavlova should be about 2-3 inches high at the edges.

Step 8: Adding Texture

  • For a more rustic look, you can create swirls and peaks on the surface of the meringue using the back of a spoon. Simply press the spoon into the meringue and lift it up to form peaks.
  • If you prefer a smoother appearance, use your spatula to smooth the surface and sides.

Step 9: Final Adjustments

  • Double-check the shape and height of your pavlova. Ensure the edges are slightly higher than the center well.
  • Make any final adjustments to ensure it looks even.

Step 10: Baking the Pavlova

  • Place the baking sheet with your shaped pavlova into the preheated oven.
  • Bake for 1 hour and 15 minutes. Do not open the oven door during this time, as sudden temperature changes can cause the meringue to crack.
  • After the baking time is up, turn off the oven and let the pavlova cool completely inside with the door slightly ajar. This gradual cooling process helps prevent cracks and ensures the perfect texture.

Step 11: Prepare the Toppings

  • While the pavlova is cooling, you can prepare your vanilla bean Chantilly cream and slice your fresh apricots and other summer fruits.

Step 12: Assembling the Pavlova

  • Once the pavlova is completely cool, carefully transfer it to a serving platter.
  • Spread the vanilla bean Chantilly cream evenly in the center well.
  • Arrange the sliced apricots and any other desired summer fruits on top.

Step 13: Serving

  • Slice the pavlova and serve immediately. Enjoy every bite of this crisp, fluffy, fruity delight!

Apricot Pavlova with Chantilly Cream and Fresh Apricots

This apricot pavlova is so easy to throw together and really boasts the beautiful seasonal freshness of apricots both in the meringue and in the Chantilly cream Thanks to LorAnn Oils fabulous Apricot super strength flavor.
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Author: Kala Boulard


For the Meringue

  • 180 g egg whites (approximately 6 large eggs)
  • 264 g superfine sugar Caster's or Baker's sugar
  • 2 tsp white vinegar
  • 1/4 tsp LorAnn Oils Apricot super strength flavoring
  • 2.5 tsp cornstarch 6 grams

For the Chantilly Cream

  • 250 ml heavy cream
  • 30 g powdered sugar
  • 1/8 tsp LorAnn Oils Apricot super strength flavoring

For Topping

  • fresh apricots , sliced
  • fresh berries (strawberries, raspberries)


Preheat the Oven:

  • Preheat your oven to 100°C (212°F) using the fan-forced setting. This ensures even heat distribution and helps achieve the perfect meringue texture.

Prepare the Meringue:

  • In a clean, dry bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, about 2 minutes. Ensuring no traces of yolk or grease will give the best results.
  • Gradually pour in the superfine sugar, one tablespoon at a time, while increasing the speed to high. Continue beating until the sugar is completely dissolved, about 3 minutes. To check if the sugar is dissolved, rub a small amount of meringue between your fingers; it should feel smooth.

Flavor and Stabilize:

  • Add the white vinegar, apricot flavoring, and cornstarch. Mix on high until well combined and stiff peaks form. The meringue should hold its shape when you pull out the whisk and look glossy and smooth.

Shape and Bake:

  • Line a baking tray with parchment paper or a silicone baking mat. Pile the meringue mixture onto the tray, shaping it into a round dome about 10 inches in diameter. Create a shallow cavity in the center to hold the toppings.
  • Baking Tip: Use a spatula to shape the sides and smooth the top, making a slight dip in the center for the cream and fruit.
  • Bake the pavlova in the preheated oven for 1 hour and 45 minutes, or until the exterior is dry and crisp.
  • Cooling Tip: After baking, turn off the oven and let the pavlova cool completely with the door closed for at least 1 hour, up to 3 hours. This slow cooling helps prevent cracking.

Prepare Chantilly Cream:

  • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and apricot flavoring until soft peaks form. This should take about 2-3 minutes on medium-high speed.
  • Whipping Tip: Keep your bowl and whisk attachment in the fridge for 10 minutes before whipping to ensure the cream whips up quickly and stays cold.

Assemble and Garnish:

  • Once the pavlova is completely cooled, spoon the Chantilly cream into the center cavity. Top generously with sliced fresh apricots and assorted berries.
  • Serving Tip: For a beautiful presentation, arrange the fruit artistically, alternating colors and types of berries.

Serve and Enjoy:

  • Slice and serve your Apricot Pavlova immediately, enjoying the contrast of crispy meringue, creamy Chantilly, and vibrant fruit flavors.
  • Storage Tip: If you have leftovers, store them in an airtight container in the fridge, but note that the meringue will start to soften after a few hours due to the moisture from the cream and fruit.

Additional Tips for Success

  • Egg Whites: Ensure they are at room temperature for maximum volume when whipped.
  • Sugar: Superfine sugar dissolves more easily, giving the meringue a smoother texture.
  • Baking Time: Avoid opening the oven during baking or cooling to prevent the meringue from collapsing.
  • Cream: Use heavy cream with at least 35% fat content for the best Chantilly cream.

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