Apple & Cinnamon Pavlova

Instructions

Meringue

Preheat the oven to 160˚C/fan 140˚C. Using baking paper, line a baking and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.

Add the egg whites to a mixing bowl and whisk until the egg looks like a cloud. Gradually add the sugar a little at a time while whisking on a high speed until the mixture is glossy.

Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Place the vinegar, corn flour and half of the vanilla seeds in a separate bowl and mix until smooth. Add to the pavlova mixture and combine.

Forming a wreath shape using a spoon, place the meringue between the circles on the baking paper. Carefully place in the oven and reduce the heat to 140˚C/fan 120C and bake for 1 hour. Turn the oven off and leave the meringue inside for an hour or overnight to dry.

Cream

Add the cream and icing sugar to a mixing bowl and whip together (add the remaining vanilla seeds if desired).

Apple

Preheat the oven to 200°C/fan 180°C. Toss the apples, ground cinnamon, brown sugar and melted coconut oil together in a roasting tray and cook for 30 minutes, turning the apples over after 15 minutes in the oven. Allow the apples to cool completely.

Spoon the cream on top of the meringue and place the apples on top of the cream. Drizzle with caramel sauce and sprinkle chopped walnuts on top.