The Diva Gourmet - Divalicious

	cinnamon pavlovas with caramelized apples and blackberries
Serves 8	meringue 4 medium egg whites 1cup sugar 1 teaspoon corn starch 1 teaspoon vanilla 1 teaspoon white wine vinegar 4 teaspoons ground cinnamon
	topping 3 Granny Smith apples 1/4 cup unsalted butter 1/2 cup soft brown sugar 3 tablesppons brandy 4 ounces blackberries 1 cup plus 2 tablespoons heavy cream
	Preheat oven 350F. Line two baking sheets with waxed paper. Beat the egg whites until stiff. Gradually add the sugar to the egg whites. Add the vanilla, vinegar, and cinnamon. Beat the mixture until smooth and glossy. Divide the mixture evenly onto the baking sheets, eight 5 inch circles. Make a slight dent in the center of each. Place the sheets of meringue into the oven and immediately turn the heat down to 250F. Bake for 1 hour. While the meringues are baking, peel, core and slice each apple into 8 pieces. Melt the butter in a saucepan, add the brown sugar and stir until dissolved. Add the slices of apple and cook over medium heat. The apples should be soft and caramelized. Just before serving add the blackberries and brandy. Whip the cream until stiff. To serve, place a spoonful of whipped cream on top of each meringue. Carefully spoon the warm fruit mixture over the cream. Serve immediately.