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This Pavlova is a little different. It has fruit on the side, and it’s baked hotter, so the crust is browned and crispy. The whole thing is topped with cream and cocoa, a bit like tiramisu.
raw material
Cinnamon Sugar
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2 teaspoons ground cinnamon
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1½ tablespoons Demerara sugar
method
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step 1
Heat oven to 120°C/240°F. Place egg whites, icing sugar, cornflour, cream of tartar and salt in the bowl of a stand mixer and beat until a smooth, stiff meringue forms. This should take about 8 minutes. Add vanilla extract and beat for a few seconds more to combine.
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step 2
Line a baking sheet with baking paper and spread the meringue mixture into a circle with a diameter of 20 cm. Bake for 90 minutes, then turn off the oven. Let the meringue cool completely in the oven – it will turn a light brown. Mix together the ingredients for the cinnamon sugar topping and sprinkle over the meringue, then top with the whipped cream. Dust generously with cocoa powder. Cut into slices and serve with strawberries.
Adam’s Tips: This should be a light brown pavlova. If you don’t want your pavlova to brown, bake it at 110°C and let it cool for two hours before removing it from the oven.
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