Spiced Pavlovas with Oranges and Mulled Wine Caramel

Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Beat egg whites in a stand mixer fitted with the whisk attachment on high speed until stiff peaks form, about 1 minute. With mixer running, gradually add superfine sugar, 1 tablespoon at a time, beating for 30 seconds after each addition. Stop machine, and scrape down sides of bowl. Beat on high speed until meringue is very thick, about 6 minutes. Stop machine; scrape down sides of bowl. Add cinnamon and vinegar; beat until meringue is glossy and sugar is fully dissolved, about 2 minutes.

Spoon mixture onto prepared baking sheet in 4 even mounds (about 3 3/4 inches round and 1 1/2 inches tall), leaving at least 2 inches between mounds. Using the back of a spoon, form a shallow divot in center of each mound. Transfer baking sheet to oven, and immediately reduce oven temperature to 250°F. Bake pavlovas 50 minutes. Without opening oven door, turn off oven and oven light. Let pavlovas cool completely in oven, at least 8 hours or up to 12 hours.

使用Y形剥皮器，将长条中的1橙皮从1个橙色中取出。遵循橙色的形状，切掉并丢弃白髓；保留橙皮条和去皮的橙色。将砂糖，1/4杯水，柠檬汁和盐混合在一个小锅中。偶尔煮沸，偶尔旋转锅，并使用湿糕点刷刷在锅侧的所有糖晶体上。煮沸，经常旋转锅，直到焦糖为颜色深琥珀色，并在5至8分钟的糖果温度计上注册380°F。从火上移开。一次小心地加入葡萄酒。vwin德赢ac米兰（混合物将溅射并剧烈气泡。）将混合物返回中等低的混合物；搅拌橙皮条，星茴香，肉桂和丁香。 Cook, stirring constantly, until mixture is syrupy and registers 230°F on a candy thermometer, 5 to 7 minutes. Remove from heat. Let cool 1 hour.

剩余2橙子的顶部和底部；遵循每个橙色的形状，切开并丢弃果皮和白髓。根据需要，切成薄片的橙子，包括从焦糖中剥落的橙色，分成1/8英寸厚的圆圈，半月或至上。搁置。

Place cream in a large bowl; whisk until stiff peaks form, 2 to 3 minutes. Gently fold in quark. Divide pavlovas among plates, and top evenly with whipped cream mixture. Top with oranges, and drizzle each with 1 to 2 tablespoons caramel. Garnish with almonds.