METHOD

1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy and combined. Draw a 26cm circle on a sheet of non-stick baking paper (see cook’s tips, right) and place on a large baking tray. Spoon 1 cup (250ml) of the meringue into the centre of the circle, leaving a 5cm border. Arrange heaped spoonfuls of the remaining meringue in the border to create a ring. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until crisp. Turn the oven off and allow the meringue to cool in the oven with the door closed for 1 hour 30 minutes. 
2. To make the candied pecans, line a baking tray with non-stick baking paper. Place a small saucepan over medium heat. Add the pecans, both the sugars, the vanilla and whiskey and cook, stirring occasionally in the last 1 minute, for 6–7 minutes or until golden and caramelised. Working quickly, carefully pour the mixture onto the tray. Spread and allow to cool completely. Roughly chop and set aside. 
   
3. Place the cream, crème fraîche and the icing sugar in a clean bowl of the electric mixer and whisk until stiff peaks form. Add the cinnamon and fold to combine. Place the pavlova on a cake stand or plate, top the centre with the cream and sprinkle with the pecans. Dust with extra icing sugar and cinnamon to serve. Serves 8–10
   

+ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary.  Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.