A beautiful light and summery dessert. This recipe makes two 6 inch pavlovas. You could also make one large pavlova by increasing the baking time.
To make the pavlova, preheat the oven to 225F. Cut a piece of parchment paper to fit in a large baking sheet, and draw two 6 inch circles onto the paper, leaving a few inches between the circles. Grease the large baking sheet with some butter, then place the parchment paper circle side down onto the baking sheet, pressing to adhere.
Beat the egg whites in a large bowl with an electric mixer or a stand mixer until soft peaks form. Then, gradually add the sugar 1 tbsp at a time until the sugar is dissolved and the meringue is glossy. Make sure to not over beat the meringue. Fold in the cornstarch and vinegar with a rubber spatula until well combined.
Dollop half of the meringue in each circle you created. Smooth the sides upwards and try not to flatten the meringue and lose volume, but leave a small well in the center to hold the fruit and cream once cooked.
Bake for about 1 hr 15 minutes, or until the meringue has hardened and dried. You should be able to lift the bottom of the meringue from the baking sheet. Turn the oven off and leave the meringue to cool in the oven with a spoon keeping the door slightly ajar overnight.
The meringue has a tendency to stick to the parchment after cooling, so release it form the bottom with a thin metal spatula. Before serving, mix the sliced apricots with elderflower liquor, lemon juice, basil and 1 tsp honey. Taste and adjust amount of honey to taste, remembering that the pavlova is sweet. Whip the cream to soft peaks, and then pile in the center of the pavlovas, followed by the fruit mixture. Garnish with more basil and edible violets for serving, if desired.