1. Pre heat Oven to 150c (300 f)
Sugar Crust:
1. In a food processor, chop macadamia nuts to large crumbs only and set aside.
2. Repeat process with hazelnuts and pecans and set aside.
3. Place sugar (a) and cinnamon in food processor and whizz for 15 seconds. Add all the set-aside nuts and whizz a further 20 seconds.
Meringue:
1. Line an open-ended swiss-roll tray with greaseproof paper. Use a little water on the underside of the paper only, to fix it in position.
2. Whisk egg whites with vinegar until soft peaks form.
3. Add half the sugar (b) gradually to the whites, whisking until whites are stiff.
4. Fold in the reaming sugar.
5. Empty entire contents of the mixing bowl in one clean sweep, using a rubber spatula, onto the prepared tray. This helps to keep the air pockets to a minimum.
6. Spread the mixture evenly with a goose-neck spatula.
7. Sprinkle the crust mixture evenly over the meringue.
8. Bake in the oven at 150c (300f) for 20-22 minutes.
9. Remove the meringue from the oven and place clean tea towel or a large sheet of greaseproof paper over the top and invert on to a cake rack. Allow to cool.
10. Trim the four sides with a serrated knife and carefully remove greaseproof paper.
11. Whip the fresh cream until it starts to thicken. Add the “Gundabluey” Mud and continue to whip until stiff.
12. Spread cream evenly over meringue and roll the pavlova like a swiss roll.
