Cinnamon maple pavlova with hazelnut praline
Get ahead Bake the meringues up to 2 days ahead; store in a cool, dry place, loosely covered with clingfilm or in a large airtight container.
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Cooking tools:
- Oven
- Baking sheet
- Airtight container
- Plastic wrap
- Serving platter
Ingredients
- 6 large egg whites
- 300g caster sugar
- 1 rounded tsp ground cinnamon
- 1 tbsp cornflour
- 2 nectarines, stoned and sliced
- 6 apricots, stoned and sliced
- 125g blueberries
- a drizzle of maple syrup
- 150g caster sugar
- 1 x 100g bag blanched hazelnuts
- 900mls of double cream
- 1 tbsp icing sugar
- a pinch of ground cinnamon
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