Caramel Pavlova

6 large egg whites
300g dark brown sugar
2 teaspoons white vinegar100g raw sugar
150g mixed flaked almonds and peanuts
200g dark or light brown sugar
100g butter
Pinch salt
1/2 cup cream600ml thickened cream, whipped to soft peaksMethod
Preheat oven to 200°C
Line a large baking tray with wax paper
In a stand mixer or using an electric hand mixer add the egg whites, sugar, vanilla extract and vinegar. Beat on high until when you test with your fingers, there are no sugar granules left, it must be smooth.This takes 15 to 20 minutes Dont skip this step .
It will be thick, glossy and holding its shape easily.
Place onto the prepared tray and form the shape you want. It will spread a little as it cooks
Place in to the oven and reduce the heat immediately to 100°C.
Cook for 2.5 hours, do not open the door at all. Once the time is up, leave to completely cool in the oven.To make the almond and peanut brittle, on medium to low heat, add the sugar to a pan and let it melt. Do not stir it, reduce the heat if it stays to burn, you need to stay and watch it until it is done.
Use a brush and water as it melts to dissolve any sugar crystals that form. This requires patience.
Once all the sugar has melted, pour over the almonds and leave to harden place in the fridge.Caramel Sauce
Add the sugar and butter together, melt on low heat until all the sugar has dissolved, remove from heat and add the cream, whisk to combine return to the heat for 1 minute, then set aside to cool.
It thickens as it cools.
Be patient, ensure all the sugar has melted before adding the cream.

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