Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Line two baking sheets with baking paper. In a freestanding mixer (or use a hand-held electric whisk), beat the egg whites until they form stiff peaks. Whisk the sugars together, then gradually whisk this into the egg whites, a spoonful at a time until fully incorporated. Whisk in the vinegar and cornflour, then continue to whisk on a high speed for 4–5 minutes, until you have a thick, glossy meringue. Dollop spoonfuls of the mixture (you should get about 18 spoonfuls) on the prepared baking sheets, then bake for 1 hour 20 minutes or until you can easily lift a meringue off the paper. Turn off the oven and leave the meringues to cool completely inside the oven, with the door slightly ajar.
2. Meanwhile, for the salted caramel sauce, spread the sugar over the base of a large heavy-based pan – preferably one that’s light in colour, so you can see the sugar melting – and place over a low heat. As the sugar starts to dissolve, swirl the pan to encourage even melting. After about 5 minutes, the sugar should have melted, at which point increase the heat slightly and watch carefully as the colour deepens to a deep amber. Remove the pan from the heat and carefully stir in the cream, butter and a good pinch of salt. Set aside to cool, then cover.
3. For the apples, spread the wedges in a single layer in the base of a large pan with 2 tablespoons of water. Cover and simmer over a low heat for 4-5 minutes, stirring halfway through. Uncover and stir in the butter, sugar and cinnamon. Cook for 1-2 minutes until the apples are tender, then remove from the heat and leave to cool.
4. For the pecan praline, preheat the oven to 130°C, fan 110°C, gas 1⁄2. Arrange the pecans on a baking tray in a single layer. Transfer to the oven and toast for 10 minutes until starting to deepen in colour, tossing halfway through. Leave to cool. Line a baking tray with baking paper. Heat the sugar in a pan over a medium heat, swirling the pan but not stirring, until melted and deep amber in colour (about 5 minutes). Add the pecans, swirling to coat, then pour onto the lined baking tray. Once cool, finely break up the praline with a rolling pin.
5. Beat the cream with the brandy and vanilla until it just holds soft peaks. Once everything is ready, assemble the meringue tumble. Arrange 5 meringues on a serving platter, then begin building with dollops of cream, apple slices and more meringues. Just before serving, drizzle with the caramel sauce and sprinkle over the crushed pecan praline. Add more praline to individual serves, with extra cream to drizzle, if you’d like.