Banana Pavlova with cinnamon and Muscovado sugar.

In Estonian

Merinque: 
4 pcs. M egg whites
225 g of sugar
1 tsp cinnamon
1 tsp white wine vinegar

1. Whip egg whites and add sugar to whipped egg whites. Whip the same time, when adding the sugar.
2 Mix the cinnamon with the last 3 spoonfuls of sugar and add to the whipped egg whites.
3. Whip more for 6 minutes and add the white wine vinegar and mix again.
4. Heat the oven to 150 degrees.
5. Make small merinque nests to the baking tray covered with baking paper.
6. Put baking tray to oven and lower the oven temperature to 120 degrees.
7. Bake in the oven for 1 hour and 30 minutes.
8. Turn off the heat and let the merinques cool down in the oven.

Filling: 
200 g whipping cream
3 tbsp of sugar
1 tsp of vanilla extract
150 g of cream cheese

1. Whip cream with sugar.
2. Add vanilla extract and cream cheese.
3. Whip to get a good foam.

Banana filling:

4 large bananas
40 g butter
2 tbsp of dark Muscovado sugar
1. Cut bananas into slices.
2. Melt butter in pan and add sugar
3. Add bananas and heat the banana slices slightly on both sides at low heat. Let the banana slices soften a little.

To assamble dessert, add cream filling and banana to the merinque. It's easy to make and it tastes extremely good