Cinnamon Pavlova with Blackcurrant Cream

Name: Cinnamon Pavlova with Blackcurrant Cream
Yield: Serves 8
Ingredients: 1 tsp wine vinegar; 2 rounded tsp powdered cinnamon; 1 lb/450 g blackcurrants, stripped of their stalks; 4 oz/112 g sugar; 4 large egg whites; 8 oz/225 g caster sugar; ½ pint/285 ml double cream, fairly stiffly whipped; Pared rind of 1 small lemon

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This cinnamon-flavoured marshmallow-textured pavlova goes so well with the blackcurrants and whipped cream on top. If you really don’t like blackcurrants, you could substitute raspberries, whose flavour are also well complemented by cinnamon.

Ingredients

For the pavlova

4 large egg whites
8 oz/225 g caster sugar

Dessert
Gluten-free
Vegetarian
Summer

Method

Line a baking tray with baking parchment and mark on it a large circle, about 9 inches/23 cm in diameter.

Whisk the egg whites till stiff then, still whisking, gradually add the caster sugar, a spo