Toffee apple pavlovas

STEP 1

Preheat oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves completely. Add the vinegar, cornflour, cinnamon and star anise and whisk until just combined. Spoon 6 equal portions of the mixture onto the lined tray and shape each portion into an 8cm disc.

STEP 2

Bake for 1 hour or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.

STEP 3

Meanwhile, to make the caramel sauce, place the sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar melts and caramelises. Remove from heat. Carefully add the cream. Place over low heat and cook, stirring, for 5 mins or until the toffee dissolves and the sauce is smooth and thickens slightly. Add salt and stir to combine. Cool completely. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.

STEP 4

Use a clean electric mixer to whisk mascarpone, cream and brandy or apple juice in a large bowl until soft peaks form. Add half the caramel sauce and gently marble with a large metal spoon.

STEP 5

Divide the pavlovas among serving plates. Spoon over the mascarpone mixture and top with apple. Drizzle with remaining caramel sauce to serve.

Serve with torn raspberries.