Caramel Pavlova

6 egg whites
300g brown sugar
1 tablespoon cornflour
3 teaspoons white vinegar
2 teaspoons butterscotch essence600ml thickened cream
200ml unsweetened condensed milk + extra to decorate
Chocolate to decorate
Chocolate glazeMethod
Preheat the oven to 210 °C
Prepare a baking tray by lining with wax paper.
In a stand mixer add the egg whites, sugar, butterscotch essence and vinegar and whisk until you have stiff peaks and all the sugar has desolved.
Add the cornflour and mix again.
Place onto the prepared baking tray and form a circular shape.
Place into the oven immediately reduce the temperature to 100°C and bake for 2 .5 hours. Do not open the door and leave to cool in the oven with the door closed.
Once cooled, in a bowl add the cream and condensed milk and whisk together to form stiff peaks.
Spoon into the centre of the pavlova.
Use the remainder of the condensed milk to drizzle over the top of the cream, repeat with the chocolate glaze.
Grate chocolate on top and serve.
This is a real crowd pleaser and looks fabulous!

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