Method

• 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.