4 egg whites
200g caster sugar
6 eating apples, peeled, cored and sliced
2 heaped tbsp of soft light brown sugar
1/2 tsp mixed or apple pie spice
100g plain flour
30g caster sugar
50g whole hazelnuts chopped into halves
200ml double cream
3-4 heaped Tbsp good shop bought or homemade custard
Preheat the oven to 100ºC
In a spotlessly clean and dry bowl, whisk the egg whites to medium peaks. Gradually add the sugar until incorporated and the meringue is thick and glossy.
Spread the meringue into a round approximately 8 inch in diameter on the prepared baking sheet. Bake for 3-4 hours until the meringue is pale and crisp. Leave to cool completely in the oven.
Heat half the butter and all the brown sugar in a frying pan until bubbling, add the spice and apple slices cook until soft. Leave to cool completely.
Rub together the remaining butter, sugar and flour until you have a bread crumb constancy. Spread onto a lined baking tray with the hazelnut halves and bake @170 for about 8-10 minutes until golden. Leave to cool.
Gently whip the cream until you have soft peaks, fold through the custard.
Just before you're ready to serve, spoon the cream custard into the centre of the pavlova, spoon over the apples then sprinkle on the nuts and crumble.