Apricot & Thyme Pavlova

Preheat oven to 170°C/150°C fan-forced. Whisk 6 egg whites and 11/2 cups sugar in an electric stand mixer on high for 15 minutes or until white and fluffy. Whisk in cornflour and 1 tsp vinegar until combined. Draw a 20cm circle onto a sheet of baking paper. Turn paper over and place onto a large baking tray. Spoon mixture into centre and, using a spatula, smooth top and sides. Place in the oven and reduce temperature to 120°C/100°C fan-forced. Bake for 1 hour and 15 minutes. Turn oven off and leave door shut until oven is cool.

To make apricot syrup, combine apricots, remaining vinegar and 1 cup sugar in a saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer and simmer for 2 minutes or until softened. Remove from heat. Stand for 10 minutes or until apricots are plump.

To make apricot curd, remove 1/2 cup apricots from syrup and reserve. Transfer reserved apricots, 1/4 cup apricot syrup and 1/2 cup water to food processor and blitz until smooth. Pour mixture into a medium heatproof bowl. Add 6 egg yolks and remaining sugar and place over a saucepan of simmering water. Gently whisk mixture for 10 minutes or until sugar dissolves and mixture thickens slightly. Whisk in butter, one cube at a time. Cover surface of mixture with baking paper until ready to use.

Place pavlova on a serving plate. Top with cream, apricot curd, remaining apricots in syrup and thyme. Serve immediately.