Toffee apple pavlovas

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. Step 5

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