Brown Sugar Pavlova with Apples and Salted Caramel

Preheat oven to 300°F. Trace an 8-inch circle on a piece of parchment paper and place the paper marked side down on a baking sheet.

Combine ½ cup brown sugar with 1 cup granulated sugar and whisk until no lumps.

Place the eggs whites and ⅛ teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment. Start on low and gradually increase the speed of the blender to high. Beat until very thick, about 3 minutes. With the mixer running, add the combined sugars, 1 spoonful at a time, beating well between each addition, 5–10 seconds. Scape down the sides of the bowl if needed. Beat on high speed until stiff glossy peaks form, about 12 minutes. Beat in the vinegar, vanilla, and cornstarch and let beat for 1 minute.

Using a rubber spatula, spread the meringue onto marked 8-inch circle, form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let cool completely. Carefully peel off the parchment paper.

While pavlova is cooking, prepare the apples.

Melt butter and 1 tablespoon brown sugar in a pan over medium heat. Add the apples, cinnamon, nutmeg, and ¼ teaspoon of salt. Cook for 10–15 minutes or until the apples are soft but still hold their shape. Let cool.

To assemble, place the pavlova on a serving plate or cake stand. Fill the indentation in the center with whipped cream. Top with the apples and drizzle with caramel sauce.

Combine brown sugar, butter, salt, and coconut milk in a small saucepan. Simmer over low heat, whisking constantly, until thickened, about 7–8 minutes. (Sauce thickens more as it cools.) Take off heat and whisk in the vanilla. Let cool.

Can be stored, in an airtight container in the refrigerator for up to 2 weeks.