Method

• 1.
  For the meringue, preheat the oven to 120°C fan-forced and line two baking trays with baking paper. Using a hand-held mixer or stand mixer with the whisk attachment, whisk the egg whites on high. When the whites have thickened, turn the mixer off and sprinkle in the caster sugar a little at a time. Whisk on high speed until the whisk leaves a trail in the meringue as it goes around.
• 2.
  Turn the machine down to low only momentarily in order to add the cornflour, then return to full speed and add the white vinegar and vanilla. Once the meringue has reached stiff peaks, fold the cocoa through the meringue very briefly - you want to create a swirled effect by being careful not to incorporate the cocoa completely.
• 3.
  Dollop the meringue mixture onto the trays to form three discs 15cm in diameter. You may need an offset spatula to help you gently spread the meringue outwards. Place both baking trays into the oven and immediately reduce the oven to 100°C fan-forced. Bake for 2 hours. Once baked, turn the oven off and allow the meringue to cool completely in the oven.
• 4.
  For the caramel, heat sugar in a medium saucepan over medium heat, stirring constantly with a silicone spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-brown liquid as you continue to stir. Once the sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Continue stirring as you very slowly drizzle in the cream. (Because the cream is colder than the caramel, the mixture will rapidly bubble and splatter when added.) Allow the mixture to boil for 1 minute - it will rise in the pan as it boils. Remove saucepan from heat and stir in the salt, to taste. Allow the salted caramel to cool completely before using. (For a thinner consistency, stir in more cream.)
• 5.
  Using a hand-held mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form.
• 6.
  Place a chocolate meringue disc on a serving plate. Dollop whipped cream into the centre of the chocolate meringue and push to the outer edge. Scatter some toasted macadamia nuts on top and drizzle with salted caramel. Repeat this process twice more until you have three layers.
• 7.
  Use a spoon to drizzle melted chocolate over the top of the pavlova. Add a final drizzle of salted caramel and a sprinkling of macadamias before serving.