Cinnamon Layered Pavlova

by Daniel Valko

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

Cinnamon Meringue

• 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

Whipping Cream 

  • 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.