Cinnamon And Candied Pecan Pavlova | Donna Hay

Ingredients

• 150ml eggwhite (about 4 eggs)+
• 1 cup (220g) caster (superfine) sugar
• 1 teaspoon white vinegar
• 1 cup (250ml) single (pouring) cream
• 1½ cups (360g) crème fraîche
• ¼ cup (40g) icing (confectioner’s) sugar, plus extra for dusting
• 1 teaspoon ground cinnamon, plus extra for dusting
• 1 cup (120g) pecans, toasted
• 2 tablespoons caster (superfine) sugar
• 2 tablespoons light brown sugar
• 2 teaspoons vanilla extract
• ¼ cup (60ml) whiskey