Pavlova with salted caramel sauce

Method

1. Preheat the oven to 130°C.

2. Put egg whites and salt into a very clean mixing bowl. Whisk lightly until the colour begins to change.

3. Add half the caster sugar and whisk until stiff. Turn the speed on the mixer down and add the rest of the sugar a tablespoon at a time.

4. Add cornflour and beat, add vinegar and beat.

5. Cut three squares of parchment for your three baking trays and cut each piece of paper in two. Lightly grease. Scoop mixture on to parchment and make an indentation in the centre and swirl the edges.

6. Cook in a heated oven for 15 minutes at 130°C. Then reduce the heat to 120°C. Cook for 1½-2 hours. Watch carefully so it does not get too brown (if you have a glass door) but do not open the oven.

7. When the meringue is done it should slide off the baking tray onto a plate. You can then pull the paper gently out from underneath on both sides. Because it is cut in two it should pull away easier.

8. To make the sauce, put the caster sugar and water into a large heavy saucepan, stir and allow the sugar to melt. Turn up the heat and allow it to bubble until it turns golden. Stir in the cream, butter and salt.

9. Fill between each layer of meringue with cream and drizzle with the caramel sauce. I also add a selection of toasted almonds and hazelnuts to add a bit of bite and their bitter note counteracts some of the sweetness.