Cinnamon and candied pavlova
| Serves: | 8-10 |
Ingredients
- 2 tbsp white spirit vinegar
- 2 tsp vanilla extract
- 105 g brown sugar
- 125 g caster sugar
- 1 cup pecans, toasted
- 1/4 tsp ground cinnamon
- 2/3 cups icing sugar
- 2 x 250 g tubs crème fraîche
- 3 tbsp cream
- 170 g caster sugar
- 2 2 free-range egg whites
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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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