Stir in the cream, butter and salt. Fill between each layer of meringue with cream and drizzle with the caramel sauce. I also add a selection of toasted almonds and hazelnuts to add a bit of bite ...

When it turns a caramel color, remove from heat. Drizzle over each meringue when they are cool. Refrigerate the caramel-drizzled meringues until ready to use. Crème anglaise: In a saucepan over ...

1. Make the caramel; heat the water and sugar in a pan over a medium heat without stirring until golden in colour. Remove from the heat and add the butter, swirling to melt. Stir in all remaining ...