Salted Caramel Gingerbread Pavlova

Spiced Brown Sugar Pavlova:

• 1 cup CSR Caster Sugar
• ½ cup CSR Brown Sugar
• 1½ tbsp White Wings Cornflour
• 1½ tsp white vinegar
• ½ tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp cardamom

Salted Caramel:

• 1 cup CSR Caster Sugar
• 120ml water
• ¾ cup thickened cream
• 2 tsp sea salt

Whipped Cream Cheese:

• 250g cream cheese
• 250ml thickened cream
• ¼ cup CSR Caster Sugar
• Crushed gingerbread biscuits (Pfeffernüsse)

1. Preheat oven to 150°C fan-forced. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat egg-whites until soft peaks form. Gradually add caster and brown sugar, beating well until the mixture is glossy and sugar has dissolved. Add cornflour, vinegar and spices and beat until well combined.
3. Spoon mixture into 3 x 18-20cm circles. Using a palette knife, shape into a circle. Place in the oven, reduce the heat to 120°C. Cook for 1 hour and 20 mins.
4. Turn oven off and allow meringues to completely cool in the oven.
5. For the salted caramel, dissolve sugar and water in a heavy-bottom saucepan over a medium heat. After approx. 5-10 mins, mixture should turn caramel colour. DON’T stir the caramel mixture.
6. Once the caramel is golden, take it off the heat and add the salt and cream. Whisk until combined.
7. For the whipped cream cheese, whip the cream until stiff peaks form. Set aside.
8. In another bowl combine cream cheese and icing sugar. Beat until smooth. Fold in whipped cream and gently combine.
9. To assemble, gently transfer first layer of pavlova to a cake stand. Spread 1/3 of the whipped cream cheese over the top, followed by a scattering of crumbled gingerbread, and a generous drizzle of the salted caramel.
10. Carefully put on the next layer of pavlova and repeat until you have three layers.