- 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.