A deliciously light and sweet dessert, you will always have room
for this cinnamon flavoured pavolva.
- 300ml cream
- 1 tsp icing sugar
- Mixed fresh berries - strawberries, blueberries, raspberries
Preheat the oven to 150˚C.
Draw a 22cm circle on a piece of baking paper, using a cake pan
as a guide. Line a large baking tray with the paper with the pencil
mark facing down.
Beat the egg whites until stiff peaks just form. Beat in the
caster sugar, one tablespoon at a time, beating well between each
addition until the mixture is thick and glossy. When all the sugar
has been beaten in, gently fold in the wine vinegar, Gregg's Ground
Cinnamon and cream of tartar.
Spoon the mixture onto the baking paper and carefully spread to
fill the circle. Reduce the heat to 120˚C. Bake the pavlova
for 1 ¼ hours, or until it is dry and crisp. Leave to cool in the
Carefully lift the pavlova onto a serving plate. Whip the cream
and icing sugar together. Pile onto the pavlova and top with mixed