First make the toffee apples for the topping. Preheat the oven to 180'C / Fan 160'C / Gas Mark 6. Core the apples, cut into quarters and then cut each quarter into four wedges. Add the wedges to a roasting tin.

Chop the butter into small cubes and add to the roasting tin along with the dark brown sugar. Toss to coat the apples. Bake for 15 minutes, turn the apples gently with a spoon, and then bake for another 15 minutes. Remove from the oven and cool while you make the meringue.

To make the meringue, turn the oven heat down to 150'C /Fan 130'C / Gas Mark 2. Cut a piece of baking paper to line a large, flat baking tin. Lay a large dinner plate (around 25-30cm) onto the paper and draw around the edges. Set to one side.

Add the egg whites (see notes for tips on separating the eggs) into a large, clean mixing bowl. Use an electric whisk to beat until they form stiff peaks - this is when you should be able to turn the bowl upside down and the egg whites won't budge at all. This will take several minutes using an electric whisk, so be patient.

Turning the whisk onto a low setting, add the caster sugar, 1 tablespoon at a time, whisking continuously until all the sugar has been added. Whisk for an extra 30 seconds, and then add the cornflour. Continue to whisk for another minute - the dry ingredients should be completely mixed in and the meringue should be smooth and glossy.

Take a tiny amount of the meringue mixture and dot it in the corners and centre of the baking tray, then place the paper, drawing side down, on the baking tray - you should be able to see the circle still through the paper, and the meringue mix should stick the paper down.

Spoon the mixture onto the baking tray and use the back of a metal spoon or a palette knife to shape the mixture gently into the circle shape. You want to have more mixture around the edges so it forms a sort of well in the middle for your toppings.

Place the meringue in the oven and bake for 1 hour - it should be lightly golden on top. Turn the oven off and let the meringue cool IN THE OVEN for at least an hour - ideally until the meringue is completely cold. Resist the temptation to open the door or take it out, or the meringue will crack.

When the meringue is cool, add the double cream and 2 tablespoons of caramel to a large mixing bowl and whisk with an electric whisk until it forms soft peaks - so it is thick but soft and still spreadable.

Decorate the pavlova by first spooning the cream mixture into the 'well' of the meringue. Spoon the cooled, baked apples on top and then drizzle over the remaining caramel. Finish with some gold and silver sprinkles. Serve straight away!