Method

• 1.
  Pre-heat the oven to 100°C, fan forced.
• 2.
  Create a template by drawing three 95mm x 220mm rectangles on a sheet of baking paper.
• 3.
  Whisk the egg whites, cream of tartar and sea salt to medium peaks.
• 4.
  Gradually add the Whisk for 1 minute to allow the sugar to dissolve.
• 5.
  Add the vinegar, water, cornflour and vanilla. Continue to whisk until the meringue is firm and glossy.
• 6.
  Gently fold through the chocolate and almonds.
• 7.
  Secure the baking paper to a baking tray using a small amount of the meringue, ensure the side that has been drawn on is facing down
• 8.
  Divide the mixture evenly over the 3 templates.
• 9.
  Bake in the pre-heated oven for 2.5 – 3 hours. Once cooked, turn the oven off, leave the door ajar and allow the pavlovas to cool completely.
• 10.
  To make the no churn ice cream, place a bowl in the freezer to chill and the the unopened can of condensed milk in a saucepan for 3.5 hours before allowing it to cool completely at room temperature.
• 11.
  Whip the condensed milk until smooth, add the cream, vanilla and a generous pinch of maldon sea salt and whip to a medium to firm peak.
• 12.
  To make the salted caramel, Place the brown sugar, butter, vanilla, cream and a generous pinch of sea salt in a saucepan.
• 13.
  Boil for 3-5 minutes, until golden-brown in colour.
• 14.
  Transfer the caramel to a bowl and cover with plastic wrap touching the surface and allow to cool at room temperature.
• 15.
  Prior to assembling the cake, freeze the serving and pavlovas.
• 16.
  Place a small amount of ice cream on the chilled serving plate to secure the first pavlova rectangle.
• 17.
  Ensure the ice cream is soft enough for spreading, it may need to sit at room temperature for a few minutes.
• 18.
  Gently spread a layer of ice cream over the pavlova and place in the freezer, along with the remaining ice cream, for half an hour.
• 19.
  Drizzle salted caramel over the ice cream, repeating the layering process, finishing with the final layer of ice cream. Then place in the freezer until ready to serve.
• 20.
  Place the gold metallic and sea salt in a bowl and mix to coat.
• 21.
  Use a serrated edged knife to cut the tops off 2 of the chocolate eggs.
• 22.
  To garnish the cake, drizzle the top with salted caramel, sprinkle the almonds down the centre and arrange chocolate eggs on top. Finish with a sprinkling of the gold sea salt.