Method

• 1.
  To make the caramel sauce, place 1/3 cup (80ml) cream in a small saucepan over low heat and bring to a simmer, then set aside.
• 2.
  Place remaining 80ml cream and brown sugar in a saucepan over high heat. Whisking continuously, add butter, 1 piece at a time, until melted. Whisk in warmed cream. Simmer, stirring occasionally, for 2-3 minutes. Set aside to cool completely.
• 3.
  Preheat oven to 150°C. Grease 3 baking trays and line with baking paper. Using a 20cm cake pan, draw a circle on each piece of paper. Flip so outline is on underside.
• 4.
  Place eggwhites, caster sugar and cream of tartar in a stand mixer with whisk attachment. Whisk for 15 minutes or until stiff and glossy and sugar is dissolved. Fold through vinegar. Divide meringue among the 3 prepared trays. Spread each into a 20cm circle. Reduce oven to 100°C and bake, swapping trays halfway, for 2 hours 30 minutes or until crisp and dry. Cool completely in oven.

• 5.
  Place 1 meringue on a freezer-proof serving dish. Carefully spread half gelato over meringue, then place in the freezer. Repeat with second meringue, then place on top of first layer in the freezer. Top with final meringue. Remove from freezer, then drizzle with caramel sauce and scatter with coffee beans to serve.