Cinnamon and candied pavlova

Serves:

8-10

Ingredients

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Cooking Instructions

Preheat oven to 150°C.
Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added whisk for a further 6 minutes or until stiff and glossy.
Scrape down the side of the bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined.
Draw a 26cm circle on a sheet of non-stick baking paper and place on a lightly greased baking tray.
Spoon 1 cup of the meringue into the centre of the circle, leaving a 5cm border. Arrange heaped spoonful’s of meringue around the circle to create a ring.
Reduce the heat to 120°C and bake for 1 hour 30 minutes or until crisp. Turn the oven off and allow the Pavlova to cool for 1 hour 30 minutes. Remove from the oven and cool.
To make the candied pecans, heat a small saucepan over a medium heat. Add the pecans, sugars, vanilla and ¼ cup water and cook, stirring occasionally, for 6–7 minutes or until golden and caramelised. Transfer immediately to a tray lined with non-stick baking paper and spread to cool completely. Roughly chop and set aside.
Place the cream, crème fraîche and ¼ cup of the icing sugar in a large bowl and whisk until stiff peaks form. Fold through 1 teaspoon of the cinnamon until just combined.
Transfer the Pavlova to a plate, top with the cream and sprinkle with the pecans.
Mix to combine the remaining icing sugar and cinnamon and dust over the Pavlova to serve. Decorate with shards of pecan praline or brittle if you like.

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