Cinnamon Pavlova with Maple Syrup
This month I couldn’t miss the monthly appointment of Re-Cake 2.0, the recipe proposed by the editorial staff for June is this delicious Cinnamon Pavlova, made up of no less than 3 discs of cinnamon meringue, filled with whipped cream, topped with fresh seasonal fruit, nut praline and maple syrup… what else!!
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 8-10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cinnamon Pavlova
- 6 Eggs (large)
- 10.5 oz Sugar
- 1 tsp Cinnamon
- 1 tbsp Cornstarch
- to taste Vanillin (optional)
- 3.5 oz Hazelnuts (or walnuts)
- 5.3 oz Sugar
- 3 cups Heavy Whipping Cream (to whip)
- 1 tbsp Powdered Sugar
- to taste Maple Syrup
- 4.4 oz Blueberries (or mixed berries)
- 2 Peaches
- 6 Apricots
Preparation of the Cinnamon Pavlova
Preheat the oven to 284°F (248°F if fan-assisted). Draw three 8-inch circles on 3 sheets of parchment paper (you can use a mold or a ring to do this) and place them on three baking trays with the drawn side down.
For the meringues, place the egg whites in a large bowl and beat them until stiff peaks form.
Then, start adding the sugar a tablespoon at a time, continuing to whisk with the wire whisk attachment.
Add the cinnamon and vanillin (optional). Finally, add the cornstarch.
Continue to whisk the egg whites for at least 20 minutes until they form stiff peaks and the meringue is shiny.Divide the meringue among the three sheets of parchment paper (put a dollop of meringue between the tray and the parchment paper to prevent it from moving) then spread the meringue, staying within the previously drawn circumference.
Bake the meringues for an hour, an hour and ten minutes, then turn off the oven and let them cool completely (preferably overnight) with the oven door open.Place a sheet of parchment paper on a plate or small baking sheet. For the hazelnut praline, put the sugar in a small non-stick pan or saucepan and place it over low heat. Once half of the sugar has dissolved, gently stir and let the rest dissolve, until an amber caramel is obtained. Add the hazelnuts (I used walnuts), stir until completely covering all the nuts, then pour the brittle onto the parchment paper, level it, and let it cool and harden. Once well cooled, cut it into small pieces with a knife.
Whip the cream with the powdered sugar. Assemble the pavlova by placing one of the discs on a cake stand with the flat side down. Cover with a third of the whipped cream. Repeat the same operation with the other two meringue discs and finish with the remaining whipped cream.
Cut the peaches into quarters and the apricots in half. Gather them in a bowl with the blueberries (I used strawberries, you can also use cherries) and a few tablespoons of maple syrup.
Finish with part of the fruit, the praline (you may not need it all), and more maple syrup. Serve the cinnamon pavlova immediately with the rest of the fruit.
With this recipe I participate in the Re-Cake 2.0 of June 2018
Notes and Tips
The meringue discs can also be prepared the day before, stored in plastic wrap. The praline can also be prepared the day before.
Assemble the pavlova just before serving, as meringues do not get along with the moisture of cream or the refrigerator.
The recipe is taken from the Sainsburysmagazine.co.uk site and adapted for Recake 2.0
