Brown Sugar Pavlova (with caramelised walnuts)

6 egg whites at room temperature
380 g brown sugar
4 tsp cornflour
2 tsp cider or white vinegar
1 tsp vanilla extract

Heat oven to 140 C and line a baking tray with baking paper.
Beat egg whites until stiff peaks.
Gradually add sugar until incorporated and then whisk it until when tested between thumb and finger the sugar is dissolved.
Turn mixer to low speed and whisk in cornflour, vinegar and vanilla.
To make individual pavs use a large serving spoon to make drops onto the tray, smooth with a knife and make a dip in the top for filling.
Alternatively for a large pav, shape the mixture into one large circle about 23 cm or two smaller circles each 20 cm diameter which can later be filled and layered.
Bake until the pavs have lost their harsh whiteness (about an hour for the larger and 45-50 mins for the small ones)
Assemble when required by layering with 400 ml lightly whipped cream and top with a dusting of icing sugar and caramelised walnuts.
To Caramelise Walnuts:
Place 1 cup sugar in a heavy-based saucepan.
Watch it melt on a moderate heat but do not stir, only rotate the pan.
When sugar is completely melted and caramelised add a generous handful of walnut halves.
Toast lightly in the caramel until the nuts move freely in the hot caramel when stirred with a spoon.
Remove from heat and place walnuts on a greased oven slide, not touching each other.
Let cool for about 30 minutes before using for garnish.
Walnuts can be prepared ahead and stored in an airtight container.

Mmmmsounds delicious, love the sound of those caramelised walnuts, Thanks.