Step 1

Make the meringue first. Preheat the oven to 130*C/260*F/ gas mark 1/2. Trace out a 7 inch

Step 2

circle on a sheet of baking paper. Place the baking paper on top of a

Step 3

baking sheet. Set aside.

Step 4

Place the egg whites into a clean,

Step 5

grease free, glass or metal bowl. Beat with an electric mixer until

Step 6

soft peaks form. Add half of the sugar and continue to beat until the

Step 7

egg whites are stiff and glossy. Slowly beat in the remaining sugar

Step 8

(reserving 1 TBS) until it is all amalgamated. Stir the cornflour and

Step 9

remaining sugar together and beat that in along with the vinegar,

Step 10

beating it for about a minute. Spoon the meringue mixture out onto the

Step 11

baking paper, spreading it with a metal spoon to fill the circle and

Step 12

scooping it somewhat hollow in the centre, creating a raised edge all

Step 13

around.

Step 14

Place into the heated oven and bake for about 1 hour,

Step 15

until crisp on the outside and mallow like on the inside. Set aside to

Step 16

cool on the baking tray. Once completely cooled, carefully peel off the

Step 17

baking paper and set the meringue onto a plate.

Step 18

While

Step 19

the meringue is baking make your sugared almonds and caramel sauce. To

Step 20

make the almonds, place the almonds into a skillet along with the

Step 21

sugar. (Have a sheet of

Step 22

baking paper ready and waiting on the counter.) Cook and stir over

Step 23

medium high heat until the sugar melts and begins to coat the almonds,

Step 24

some 2 to 3 minutes. Take care not to burn the sugar. Remove from the

Step 25

heat immediately and pour the almonds out onto the baking paper,

Step 26

spreading them out as much as you can. Allow to cool completely.

Step 27

To make the caramel sauce, whisk the brown sugar, cream and butter together in a heavy bottomed

Step 28

saucepan over medium low heat. Whisk constantly for about six minutes,

Step 29

until the sugar and butter have melted and the mixture has thickened

Step 30

somewhat. Whisk in the vanilla and salt. Set aside.

Step 31

Break your chocolate up and melt according to package directions in the microwave. Keep warm.

Step 32

Beat

Step 33

the cream until it forms soft dollops. Pile it into the centre of your

Step 34

meringue base. Drizzle with the cold caramel sauce and melted

Step 35

chocolate. Break the almonds over top and serve.