This extravagant pavlova with crunchy shortbread, salted caramel sauce and
melt-in-your-mouth meringue will impress any guest!
Preheat the oven to 180 degrees Celsius (160 degrees fan forced). Line a standard baking sheet with baking paper.
For the shortbread, cream the Stork and sugar until light and fluffy – about 8-10 minutes. Gradually add the rest of the ingredients to form a soft dough. Roll out the dough on a lightly floured surface (this can be done quite roughly, because we’re going to crumble the shortbread later) and place on the greased baking sheet. Bake for 15-20 minutes or until crisp and lightly golden. Allow to cool, then break into rough pieces.
Preheat the oven to 150 degrees Celsius (130 degrees for a fan-forced oven). Line 2 baking sheets with non-stick baking paper and draw 5 x 15-cm circles on the paper to use as a template guideline.
To make the caramel sauce, place the sugar in a small saucepan with the cream and Stork Bake and stir over low heat until dissolved. Increase the heat and boil for 5 minutes or until thickened slightly and golden brown. Allow to cool slightly. Stir in a pinch of sea salt flakes. Next, make the meringue.
Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form, then gradually add in the caster sugar and beat until completely dissolved.
Whisk in the cornflour, vinegar and vanilla.
Divide the meringue between the 5 circles and spread into a disc using tablespoon. Drizzle with the caramel sauce and swirl to create a marble effect.
Place in the oven for 1 ½ - 2 hours or until crisp but still marshmallowy in the middle.
If you're not using a thermofan, place a wooden spoon in the oven door to keep it ajar - this will help to dry them out faster.
To assemble, layer the meringue discs with whipped cream, salted caramel sauce and crumbled shortbread. Serve immediately.