This showstopper dessert is a lot easier to make than it looks. The meringue has a crisp shell and marshmallow-like interior. But it's the luscious caramel filling and hazelnut toffee drizzle that makes this dessert so special. You can make it with ready-to-eat pavlova bases if you’re short on time.

Method:

• To make the meringues: preheat the oven to 150°C /gas 2. Line two baking trays with baking paper, each piece of paper marked on the reverse side with an 20-22 cm circle.
• Mix the cornflour and sugar in a bowl. Separate the eggs and put the whites into a large mixing bowl with add the cream of tartar. (Store the yolks into an airtight container, refrigerate and use for another recipe within 24 hours.)
• Start whisking the whites at low speed until frothy, then increase the speed and whisk until the mixture stands in stiff but glossy peaks. Add the cornflour mixture a rounded tbsp at a time, whisking until stiff after each addition.
• Pipe or spoon the meringue on to the two circles on the paper, making sure the one to be used on top is neat and even.
• Put the two trays in the oven, turn it down to 140°C/gas 1) and bake for 1 – 1 ¼ hours, changing the position of the layers at half time. They’re ready when the top feels really firm and crisp and the layers can be lifted easily off the paper. If in doubt, leave them to cool in the turned-off oven.
• For the filling: melt the butter in a small pan then add the sugar and golden syrup. Bring to the boil, stirring constantly, then bubble for 3 minutes until a rich chestnut brown. Leave to cool for 10 minutes then stir in 3 tbsp of the cream, the vanilla and sea salt – the sauce should be thick but pourable.
• Whip the remaining cream until it stands in peaks, then fold in all but 2 tbsp of the chopped nuts and three quarters of the cooled sauce.
• To assemble the pavlova: put the bottom layer of meringue on a serving plate and spoon on some of the filling, spreading it evenly over the base. Repeat with the second layer then cover with remaining filling. Drizzle the remaining sauce on top in a random pattern. Finally sprinkle with the remaining nuts. Chill or freeze until needed — remove from freezer 1 hour before serving.

© Judi Rose Cookery 2018