|2||eggs — white|
|1 ml||Robertson's cream of tartar|
|180 ml||castor sugar|
|280 g||flour — cake|
|180 g||butter — cold|
|1||eggs — extra large, yolks only|
|20 ml||water — ice-cold|
|5 ml||lemon juice — fresh|
|1,5||caramel — tinned|
Preheat oven to 110ºC.
Beat the egg whites and cream of tartar until soft peaks form and add the castor sugar, little by little, beating continuously until glossy and stiff peaks form.
Spoon the meringue into a piping bag or smooth out with a spoon to create two 20cm rounds on greased baking paper on a baking tray. Bake in a preheated oven for about 20 minutes until firm. Remove from oven and set aside.
Prepare the pastry rounds
Preheat oven to 200ºC.
Sift the cake flour and salt and rub in the butter with your fingertips until the mixture looks like breadcrumbs. Add the egg yolk, water and lemon juice and lightly knead to create a firm dough. Wrap in cling wrap and refrigerate for about an hour.
On a floured surface, roll out the pastry into two 22cm rounds (larger than the meringue rounds, which spread slightly), place on greased baking paper on a baking tray, and bake in a preheated oven until crisp and golden brown.
Spread caramel over a round of pastry and top with a meringue round. Whip the cream until stiff and spread half over the meringue round. Then spread the second pastry round with caramel before placing it on the cream-covered meringue. Finally, place the last meringue round on top of the second pastry round and top with the remaining cream. Sprinkle with chopped, roasted nuts or crushed peanut brittle for garnish. Slice and serve.
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