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Winter Cinnamon Pavlova Recipe

a pavlova covered in apples and caramel on a cake stand against a pale pink silk background

I really wanted to make a lighter but still cosy dessert to serve after having people over for a roast dinner. If guests don’t feel stuffed after a roast, I don’t think we are hosting properly laughy face Despite this, I still want to serve a pudding so went with a pavlova which is lighter but made it wintery with a cinnamon meringue, blackberry compote, cinnamon Chantilly cream and caramel apples.


I had very romantic ideas of the photos I was going to take; I've been very inspired by Charlotte Jacklin‘s bow themed hosting, so I wanted the cake stand decorated with ribbons and beribboned place settings…But I added a bit too much caramel to the apples and only had time to snap a quick photo before the caramel started to run off the pavlova!


Serves 6-8


120 grams egg white (about 3 large eggs) 80 grams soft light brown sugar plus extra for apples 160 grams caster sugar plus extra for the blackberries 150 grams blackberries 3 or 4 Pink Lady apples 300ml double cream Ground sweet cinnamon Vanilla paste Butter 2 tablespoons icing sugar


You can make the components in any order really but I'd recommend making the apples first so they have the most time to cool, followed by the meringue then the compote and cream.


Meringue



Heat your oven to 200˚C. I use the Meringue Girls method of heating the sugar on some baking paper in the oven first for a few minutes (make sure the sugar doesn’t start to caramelise).


While the sugar is warming, whisk your egg whites to stiff peaks. I find a stand mixer with a whisk attachment easiest for meringues, but if you just have a hand mixer then that also works well.


Once the sugar has been in the oven for 5-7 minutes and your egg whites are ready, start adding the sugar a tablespoon at a time with the mixer on high speed.


Lower your oven temperature to 100˚ C.


Add 1½ tsp of vanilla bean paste and 1½ tsp of cinnamon to the meringue mix and keep whisking until thick and glossy. Take a little of the meringue and feel between your fingers; you shouldn’t be able to feel too many obvious sugar granules.


Heap your meringue onto a lined baking tray and form your pavlova shape. You can pipe this if you want to but I quite like a rustic shape to mine.



Bake your pavlova at 100˚ C for 45-55 minutes before removing it to cool.


Blackberry Compote


Place the blackberries in a sm