CINNAMON PAVLOVA

With Sautéed Spiced Apples, Cinnamon Cream & Matzah Crunch

Cinnamon is probably my favourite festive spice... Whether it’s in a pumpkin pie, latte, bowl of porridge or subtly spicing up lamb shawarma, I can’t seem to get enough, particularly in this weather! I have also been told that it is rather good for us, in that case, pass me another cinnamon swirl!

Here, I have taken my showstopper summer dessert and turned it into a chritsmasy cinnamon celebration. Topped with shards of my favourite Jew-ish delicacy, matzah – this is the perfect Chrismukkah treat!

TOP TIP...
Bake the meringues up to 2 days ahead; store in a cool, dry place, loosely covered with clingfilm or in a large airtight container.

INGREDIENTS

Meringue
- 6 large free-range egg whites
- 250g / 9oz caster sugar
- 1 tsp. Schwartz Ground Cinnamon
- 1 tsp. white wine vinegar

Matzah Crunch
- 4 sheets matzah (found in most supermarkets)
- 230g unsalted butter
- 220g light brown sugar
- big pinch of sea salt
- 1/2 tsp. vanilla extract

Spiced Apples
- 3 tbsp. butter
- 2 apples, cut into cubes (preferably granny smith)
- 3 tbsp. dark brown sugar
- 1 tsp. nutmeg

Cinnamon Cream
900mls double cream
1 tbsp. icing sugar
- 1 tsp. Schwartz Ground Cinnamon

METHOD

First, start with the Meringue. Preheat the oven - 150C/130C Fan/Gas 2. Draw 2 20cm circles (it's handy to use a cake tin base to draw around) on 2 pieces of baking parchment and use to line 2 baking sheets.

Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Gradually add the sugar, whisking all the time. With the last addition of sugar, add the ground cinnamon. Then, fold in the white wine vinegar.

Next, pile the mixture onto the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side. Place in the oven, and bake for 1 hour and 15 minutes. When the pavlova is done baking, turn off the oven and leave the meringue to cool completely (ideally overnight).

Now, onto the matzah crunch.

If making the day after the pavlova, preheat the oven to 190C. Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Line the the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted. Bring to the boil and let simmer for 2-3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh. Using a spatula, spread over the matzah to form a thin layer.

Place the baking tray in the oven and reduce the heat to 175C. Bake for 10 minutes. Remove from oven, set to one side, letting it cool. Once cooled, break into shards, ready to top the Pavlova with.

Next, the apples. Melt the butter in a saucepan over medium-high heat, until melted. Add the apples and sauté for 5-6 minutes or until apples are just tender. Stir in sugar and cinnamon and cook for a further minute or until sugar melts.

Finally, the cream. Whisk the 900ml of cream with the icing sugar and ground cinnamon, until thick.

To assemble, put one of the meringues on a cake stand or plate, flat-side down. Top with a third of the cream; repeat with another meringue and more cream. Top with the third meringue and remaining cream. Pile the prepared apples on top and scatter with shards of matzah crunch.