Cinnamon Pavlova With Winter Fruit

Preheat the oven to 150°C and line a large baking tray with baking parchment. Draw a large circle with a 25cm diameter, on the underside of the parchment (ensuring no ink will be in contact with the meringue).

For the pavlova, put the sugar and egg whites in a large metal bowl and set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water. Cook for 5 to 7 minutes, scraping down the sides of the bowl and stirring occasionally with a rubber spatula until the sugar has melted and the liquid is warm, smooth and slightly cloudy. Pour this liquid into the bowl of a stand mixer or use an electric handheld whisk.

Whisk on high for 10 to 12 minutes until the meringue is cool to the touch and forms stiff peaks. Sprinkle the cinnamon over the meringue and fold through, but don’t over mix - it’s nice to see swirls of cinnamon through the meringue.

Spoon the meringue onto the parchment in a large circle, using the template as a guide. Form a crater by making the sides a little higher than the centre – remember it will increase in size as the pavlova dries out. Transfer the tray to the middle of the oven and immediately reduce the temperature to 120°C. Cook the pavlova for 2 to 2.5 hours, until the outside is crispy and the inside is marshmallow-like.

Remove the tray from the oven and allow the pavlova to cool completely on the tray. Carefully peel off the baking parchment and transfer the pavlova to a flat board or plate. Pile the ice cream balls into the centre of the pavlova and top with the clementine segments and pomegranate seeds. Serve straight away, decorated with mint and pistachio nibs.