Making the meringue takes time, but it can be made in advance ready to construct the pavlova at the last minute ... liquid and golden-brown. Set the caramel aside to cool. Top the meringue ...

Stir in the cream, butter and salt. Fill between each layer of meringue with cream and drizzle with the caramel sauce. I also add a selection of toasted almonds and hazelnuts to add a bit of bite ...

This Caribbean pavlova makes a spectacular dessert ... The sugar will turn a dark caramel colour. Turn the heat to low. Add the butter and when it has melted, gently whisk until it is combined.

You can make the pavlova bases ahead of time, just be sure to keep them airtight in tins and to protect them from being damaged. The compote and sauce may also be made a couple of days in advance.

The combination of pavlova, my pav so a little more crunchy & chewy than a traditional Kiwi pavlova, whipped cream, tart raspberries & salted caramel is quite delicious. Crunchy, chewy, creamy ...

Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture.