Cinnamon Pavlova with Mixed Berries

Ingredients

• Pavlova

  • 5 egg whites
  • 1 1/4 cups caster sugar
  • 1 tsp wine vinegar
  • 1 tsp Gregg's Ground Cinnamon
  • pinch of cream of tartar

• Topping

  • 300ml cream
  • 1 tsp icing sugar
  • Mixed fresh berries - strawberries, blueberries, raspberries

Method

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 oven.

Carefully lift the pavlova onto a serving plate. Whip the cream and icing sugar together. Pile onto the pavlova and top with mixed berries.

Serve immediately.