- 7 egg whites
- 380g (1 3/4 cups) caster sugar
- 1/2 teaspoon salt flakes
- 500g mascarpone
- 600ml double cream
- 3 x 50g Cadbury Crunchie bars, coarsely chopped
- 125ml (1/2 cup) golden syrup
- 2 small Beurre Bosc pears, cut into 2-3mm thick slices (top to base, skin and core intact)
- 30g butter, chopped
- Preheat oven to 120C/100C fan forced. Draw five 20cm circles on 5 sheets of baking paper. Place the baking paper, pencil-side down, on 5 baking trays.
- Use electric beaters to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, until sugar dissolves and the mixture is thick and glossy. Beat in the salt.
- Spread the meringue evenly among prepared circles. Use a palette knife to smooth the surfaces. Bake for 40-45 minutes or until crisp. Turn oven off. Leave meringues in oven, with door ajar, to cool completely.
- Meanwhile, for the golden pears, line a baking tray with baking paper. Heat half the golden syrup in a non-stick frying pan over medium heat until mixture just comes to a simmer.
- Add half the pear slices and cook for 3-4 minutes each side or until golden and translucent. Use tongs to carefully transfer to prepared tray. Set aside to cool (pears will be sticky).
- Repeat with the remaining syrup and pears.
- Add the butter to the remaining syrup in the pan and stir until melted and smooth.
- Place the mascarpone and cream in a large bowl and use a balloon whisk to whisk until soft peaks form.
- Place 1 meringue disc on a serving plate. Spread with one-fifth of the mascarpone mixture.
- Scatter with a little of the chopped Crunchie bars. Continue layering with remaining meringue discs, mascarpone mixture and Crunchie, finishing with the Crunchie.
- Top with the sliced pear and drizzle with pear syrup.
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