- 4 medium egg whites (130g) at room temperature
- pinch cream of tartar
- 260g castor sugar
- 1 tsp cornflour
- 1 tsp vinegar
- 1 tsp vanilla essence
- 2 x cans pears well drained, sliced lengthways or poach your own
- 150g pecan nuts, roughly chopped
- 4 tbsp honey
- 750mls double cream
Pre heat the oven to 120° C, Gas ½.
Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
Add half the sugar and whisk well on ¾ speed, until thick and glossy, but not over beaten. If you over whisk, then meringue will become dull and firm.
Add the rest of the sugar and just bring together, say for 2 minutes.
Remove the bowl from the machine, then fold in the cornflour, vanilla and vinegar, mix well.
Spread into a Swiss Roll tin 37cm x 27cm lined with baking parchment and place into the pre heated oven and cook for 1 hour 15 minutes.
Then remove from the oven and cool slightly, then cut into 3 even sized pieces, cool.
Toast the pecans gently, then when nicely browned pop into a bowl and add the honey and mix well.
Whisk the double cream and vanilla, do not over whip.
Quickly spread half over one of the meringues. Lay over the sliced pears.
Sprinkle over a little pecan nuts and drizzle with a little caramel sauce.
Then top with a second piece, and repeat and then finally the last layer of meringue.
Press down with a cooling rack (this keeps it even)
Decorate the top with piped cream, slices of pear and whole toasted pecans.
and dust well with icing sugar.
Just before serving drizzle over a little sauce and dust well with icing sugar.
Slice and serve with extra sauce.