Makes 1 cake
Preparation Time 40 minutes excluding cooling time
Oven Temperature 110°C for the meringue and 200°C for the pastry rounds
Baking Time 30 minutes for the meringue and 15 to 20 minutes for the pastry

• 2 egg whites
• 1ml cream of tartar
• 180ml castor sugar
• 280g cake flour
• 2ml salt
• 180g cold butter
• 1 extra large egg yolk
• 20ml ice-cold water
• 5ml fresh lemon juice
• 1½ tins caramel
• 250ml cream

1 Beat the egg whites and cream of tartar until soft peaks form and add the castor sugar, little by little, beating continuously until glossy and stiff peaks form.
2 Spoon the meringue into a piping bag or smooth out with a spoon to create two 20cm rounds on greased baking paper on a baking tray. Bake in a preheated oven at 110ºC for about 20 minutes until firm. Remove from oven and set aside.
3 Prepare The Pastry Rounds Sift the cake flour and salt and rub in the butter with your fingertips until the mixture looks like breadcrumbs. Add the egg yolk, water and lemon juice and lightly knead to create a firm dough. Wrap in cling wrap and refrigerate for about an hour.
4 On a floured surface, roll out the pastry into two 22cm rounds (larger than the meringue rounds, which spread slightly), place on greased baking paper on a baking tray, and bake in a preheated oven at 200ºC until crisp and golden brown.
5 To Serve Spread caramel over a round of pastry and top with a meringue round. Whip the cream until stiff and spread half over the meringue round. Then spread the second pastry round with caramel before placing it on the cream-covered meringue. Finally, place the last meringue round on top of the second pastry round and top with the remaining cream. Sprinkle with chopped, roasted nuts or crushed peanut brittle for garnish. Slice and serve.

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