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1
Preheat oven to 250F
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2
In a mixing bowl whisk the 4 egg whites, if using an electric mixer use medium speed, until they form soft peaks.
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3
Add sugar, a tablespoon at a time, while continuously whisking until egg mixture forms stiff peaks (should be white and glossy)
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4
Sprinkle vinegar and cornstarch over mixture and gently fold in.
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5
Cover a sheet pan with parchment paper and using a rubber spatula gently scrap the meringue onto the parchment paper and form a large circle (11 inch diameter) with the edges slightly higher than the center. Bake for 1 hr and 15 minutes or until it changes to a pale cream color and is dry to touch.
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6
Turn off the oven and allow the meringue to cool inside the oven. It will harden as it cools. The cooled meringue can be stored in an airtight container for a couple of days.
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7
In a mixing bowl whip heavy cream with electric mixer until soft peaks form.
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8
Add a tablespoon of sugar to whip cream and whip a few seconds longer.
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9
In another bowl, combine pumpkin puree, maple syrup and 1/4 tsp of cinnamon.
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10
Carefully fold pumpkin mixture into the whip cream until combined.
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11
Mound pumpkin whip cream on top of pavlova.
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12
Place 1/2 tsp of cinnamon and 1/2 tablespoon of powder sugar in a fine mesh sieve and lightly tap the side to dust the cream with the sugar and cinnamon.
