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Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds by Maggie Beer and Phoebe Stone

In soft, natural tones artist Phoebe Stone brings Maggie Beer's wondrous pavlova to life.

Phoebe has conjured a warm and nostalgic scene where the billowy pavlova takes centre stage, covered with soft whipped cream, dried apricots and roasted almonds. Maggie's favourite flowers—orange roses—are perched in the background.


This recipe is one that is quintessentially 'Maggie' — her simple and elegant cooking style that has made her a national treasure.
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In soft, natural tones artist Phoebe Stone brings Maggie Beer's wondrous pavlova to life.

Phoebe has conjured a warm and nostalgic scene where the billowy pavlova takes centre stage, covered with soft whipped cream, dried apricots and roasted almonds. Maggie's favourite flowers—orange roses—are perched in the background.

This recipe is one that is quintessentially 'Maggie' — her simple and elegant cooking style that has made her a national treasure.

• Limited edition of 300

• One poster provides 10 meals

• Available in: A2 format 42 x 59 cm | A3 format 29.7 x 42cm

• Printed on 130gsm Extract paper, made entirely from 100% recycled coffee cups

• Unframed

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
 Barossa Valley, Australia 

Maggie Beer

National Treasure
  
Maggie Beer AO is an Australian culinary legend — she's a cook, author, educator and food producer. Born in Sydney, she first gained recognition in the Barossa Valley, where she and her husband established a line of gourmet foods, bringing pâtés and verjuice to all corners of the country. Maggie’s appearance on ABC's tv show The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and she continues to grace our screens on MasterChef and Great Australian Bake Off. Maggie's heartfelt approach to food is what makes her so special and extends to her work under the Maggie Beer Foundation which works to improve food experiences and nutritional standards for older Australians, especially those in aged care.  
 Sydney, Australia  

Phoebe Stone

Artist
  
Phoebe Stone is a self-taught, Sydney based artist working predominantly in oil pastels to explore the beauty and delight to be found in a well balanced coming together of composition, colour, pattern and texture.Scenes of the domestic, whether food or the accoutrement of daily life, are drawn and drawn again in her signature urgency; impatient to see their pleasing forms and arrangements take shape.Phoebe works intuitively and allows the unique process of making each piece to have as much relevance as the composition and colour stories themselves. Phoebe celebrates organic mark making; smudges, incidental colour mixing, imperfect lines and all.
Maggie Beer Phoebe Stone
Maggie Beer AO is an Australian culinary legend — she's a cook, author, educator and food producer. Born in Sydney, she first gained recognition in the Barossa Valley, where she and her husband established a line of gourmet foods, bringing pâtés and verjuice to all corners of the country. Maggie’s appearance on ABC's tv show The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and she continues to grace our screens on MasterChef and Great Australian Bake Off. Maggie's heartfelt approach to food is what makes her so special and extends to her work under the Maggie Beer Foundation which works to improve food experiences and nutritional standards for older Australians, especially those in aged care.  
Phoebe Stone is a self-taught, Sydney based artist working predominantly in oil pastels to explore the beauty and delight to be found in a well balanced coming together of composition, colour, pattern and texture.Scenes of the domestic, whether food or the accoutrement of daily life, are drawn and drawn again in her signature urgency; impatient to see their pleasing forms and arrangements take shape.Phoebe works intuitively and allows the unique process of making each piece to have as much relevance as the composition and colour stories themselves. Phoebe celebrates organic mark making; smudges, incidental colour mixing, imperfect lines and all.
Maggie Beer's Pavlova with Dried Apricots and Roasted Almonds

Taste For It

Maggie Beer's Pavlova with Dried Apricots and Roasted Almonds

Dessert
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This masterpiece is sure to be the crown jewel of your Christmas table! 

"For someone who doesn’t have a sweet tooth, somehow, I just love a pavlova. It’s always been a family celebration dessert. It’s also about making the most of everything we grow. I love apricots for their sweet tartness and colour and they must be served with crème fraiche and cream. I have never added vanilla to whipped cream and I’m always looking for that piquant flavour, so putting cream and crème fraiche together suits my pallet and perhaps I’m the selfish one who suits myself first when it comes to flavour" - Maggie Beer

  • 4 free range eggs whites
  • 1 pinch salt
  • 1 cup (220g) caster sugar
  • 1 tbspn corn flour
  • 1 tspn Maggie Beer Verjuice
  • FOR THE APRICOTS:
  • 500g dried apricots
  • 1 cup (250ml) Maggie Beer Verjuice
  • 1 cup (250ml) water
  • 2 tbspn honey
  • 2 sprig rosemary
  • TO SERVE:
  • 1 cup (250ml) thickened cream
  • 1 cup (250ml) cream fraiche
  • 1/2 cup (40g) almond flakes, toasted

Step 1.
FOR THE PAVLOVA: Preheat oven to 160°C fan forced. Place the egg whites in the bowl of an electric mixer with a pinch of salt and whisk until soft peaks form. Gradually add the sugar, a third at a time, whisking well, until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing between your fingers.
Step 2.
Add the cornflour and 1 tablespoon of Verjuice and do a final whisk. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
Step 3.
Shape the mixture into a rough circle on a 12cm x 28cm x 4cm baking tray lined with non-stick baking paper. Place the pavlova into the oven and immediately reduce the temperature to 150°C. Bake for 45 minutes, then reduce to 120°C and bake for an additional 45 minutes.Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.
Step 4.
FOR THE APRICOTS: Place the dried apricots in a microwave-proof bowl, then pour over the verjuice and water and cover with plastic. Microwave on the defrost setting for 2 minutes to plump and soften the apricots (the time will vary per microwave wattage – this is based on 1100 watts). Remove from microwave, then strain and reserve the verjuice mixture and set the apricots aside.
Step 5.
Place the reserved verjuice mixture, honey and rosemary in a large, heavy-based frying pan over low-medium heat and gently simmer for 1-2 minutes, or until slightly reduced. Add the apricots and cook over low heat for 3 minutes, or until the apricots are soft. Transfer the apricots to a roasting pan lined with baking paper, or a bowl and set aside. Increase the heat to medium-high and simmer the syrup for 2 minutes, or until it starts to bubble and turns deep golden. Immediately remove from the heat and pour over the apricots, then set aside to cool.
Step 6.
TO SERVE: To prepare the cream topping, place the cream into an electric mixer and whip to soft peaks. Then add the crème fraiche and whip for another 30 seconds. Spoon the cream mixture onto the top of the cooled pavlova and top with the apricots and roasted almonds.

Maggie Beer's Pavlova with Dried Apricots and Roasted Almonds

Ingredients

  • 4 free range eggs whites
  • 1 pinch salt
  • 1 cup (220g) caster sugar
  • 1 tbspn corn flour
  • 1 tspn Maggie Beer Verjuice
  • FOR THE APRICOTS:
  • 500g dried apricots
  • 1 cup (250ml) Maggie Beer Verjuice
  • 1 cup (250ml) water
  • 2 tbspn honey
  • 2 sprig rosemary
  • TO SERVE:
  • 1 cup (250ml) thickened cream
  • 1 cup (250ml) cream fraiche
  • 1/2 cup (40g) almond flakes, toasted

Method

Step 1.
FOR THE PAVLOVA: Preheat oven to 160°C fan forced. Place the egg whites in the bowl of an electric mixer with a pinch of salt and whisk until soft peaks form. Gradually add the sugar, a third at a time, whisking well, until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing between your fingers.
Step 2.
Add the cornflour and 1 tablespoon of Verjuice and do a final whisk. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
Step 3.
Shape the mixture into a rough circle on a 12cm x 28cm x 4cm baking tray lined with non-stick baking paper. Place the pavlova into the oven and immediately reduce the temperature to 150°C. Bake for 45 minutes, then reduce to 120°C and bake for an additional 45 minutes.Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.
Step 4.
FOR THE APRICOTS: Place the dried apricots in a microwave-proof bowl, then pour over the verjuice and water and cover with plastic. Microwave on the defrost setting for 2 minutes to plump and soften the apricots (the time will vary per microwave wattage – this is based on 1100 watts). Remove from microwave, then strain and reserve the verjuice mixture and set the apricots aside.
Step 5.
Place the reserved verjuice mixture, honey and rosemary in a large, heavy-based frying pan over low-medium heat and gently simmer for 1-2 minutes, or until slightly reduced. Add the apricots and cook over low heat for 3 minutes, or until the apricots are soft. Transfer the apricots to a roasting pan lined with baking paper, or a bowl and set aside. Increase the heat to medium-high and simmer the syrup for 2 minutes, or until it starts to bubble and turns deep golden. Immediately remove from the heat and pour over the apricots, then set aside to cool.
Step 6.
TO SERVE: To prepare the cream topping, place the cream into an electric mixer and whip to soft peaks. Then add the crème fraiche and whip for another 30 seconds. Spoon the cream mixture onto the top of the cooled pavlova and top with the apricots and roasted almonds.

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