Cinnamon Meringue layers with juicy oranges, grape fruit, fresh strawberries, whip cream and then topped with pistachios.
Bake Time and Temperature
2 hours and 30 mins, 265 f
• 5 room temperature egg whites
• 1 1/4 cups granulated sugar
• 4 1/2 tsp ground cinnamon
• 2 cups sliced Strawberries
• 2 Oranges
• 1 Grapefruit
• 1/4 cup chopped Pistachios
2 1/2 cups heavy cream
1/2 cup granulated sugar
1 tsp pure vanilla extract
1 ) Start by whisking the 5 room temputrue egg whites. On medium in a stand mixer, until foamy (about 1 min). Then add in the 1 1/4 cup sugar and turn up the mixer to high. Mix until the meringue has firm, stiff peaks. It should look smooth. Add in the 4 1/2 tsp ground cinnamon. Mix until combined, but don’t over-mix.
2 ) Transfer the cinnamon meringue into 3, 8 inch round baking pans lined with aluminum foil. Bake for 2 1/2 hours @ 265f . Depending on your oven it might take a lot little longer than the time specified. Keep checking up on it every 5-10 minutes. Until it looks crisp on the outside. Let cool completely before removing the aluminum foil. Be gentle with the cinnamon Meringue layers. They can be very fragile.
3 ) To put together the pavlova. Start by whipping the 2 1/2 cups heavy cream, 1/2 cup granulated sugar and 1 tsp pure vanilla extract as desired. Then cut the 2 cups Strawberries, 2 Oranges and Grapefruit as desired.
4 ) When topping the cinnamon meringue layers. Divide the whipping cream, fruit and pistachios. Evenly between the layers or as desired. Cut carefully before serving.