Pavlova with Salted Caramel and Almonds

Preheat the oven to 100 °C.

In the meantime, prepare the meringue. Beat the egg whites with a pinch of salt and sugar until very stiff. Gradually add the sugar. Finally, mix in the vinegar and starch.

Line a baking tray with baking paper, draw two circles 20 cm in diameter and spread the meringue mixture about 4 cm high on them or pipe it on with a piping bag. Squirt on a few extra small meringue dots.

Bake for four hours in a preheated oven at 100 °C, take the dots out a little earlier, then let cool completely in a slightly open oven.

In a bowl, whip mascarpone with amaretto and sugar. Spread the cream generously on a pavlova slice and place another pavlova slice on top. Spread this one with cream as well.

For the crust, chop the almonds and roast in a small pan without fat over low heat for 3-4 minutes until golden brown. Leave to cool on a plate. Mix the sugar with 100 ml water in a small saucepan and bring to the boil. Let caramelize over medium heat in 5-10 min. until golden brown. Allow caramel to cool slightly.

Pull a few whole almonds through the caramel, forming a long spike. Let dry.

Spread the almond caramel on the pavlova, place the meringue dots and decorate with the caramel almond drops.

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