This pavlova is a little different. Fruit is served on the side and it’s baked hotter for brown, crisp crust. The whole thing is topped with cream and cocoa, a bit like a tiramisu.
Ingredients
Cinnamon sugar
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2 tsp ground cinnamon
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1½ tbsp demerara sugar
Method
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Step 1
Heat your oven to 120C conventional. Put the egg whites, icing sugar, cornflour, cream of tartar and salt in the bowl of a stand mixer and beat to a glossy, stiff meringue. This will take about 8 minutes. Add the vanilla extract and beat for a few seconds more to combine.
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Step 2
Lay a piece of baking paper on a baking sheet and spread the meringue mixture in a 20cm circle. Bake for 90 minutes, then turn off the oven. Allow the pavlova to cool completely in the oven – it will turn a light-brown colour. Combine the ingredients for the cinnamon sugar and scatter over the pavlova, then add the whipped cream on top. Dust liberally with the cocoa powder. Cut into slices and serve with strawberries.
Adam’s tip: This is supposed to be a light-brown pavlova. If you don’t want your pavlova to brown, cook it at 110C and remove from the oven after two hours of cooling.
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