Chewy salted caramel and chocolate meringues recipe
 This deliciously decadent dessert contains sweet, chewy meringues, rich toffee sauce and tangy blood orange zest. 100g/3½oz dark chocolate, melted100ml/3½fl oz caramel sauce 4 free-range egg whites225g/8oz caster sugar½ tsp vanilla extract1 tsp cornflour½ tsp white wine vinegar1 tbsp vanilla sea salt flakes (optional) 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tsp cornflour ½ tsp white wine vinegar 1 tbsp vanilla sea salt flakes (optional) 50g/1¾oz caster sugar100g/3½oz pecan nuts 50g/1¾oz caster sugar 100g/3½oz pecan nuts 250g/9oz caster sugar250ml/9fl oz double cream10 toffee dates, chopped 250g/9oz caster sugar 250ml/9fl oz double cream 10 toffee dates, chopped 1 blood orange, segmented and zest julienned 1 blood orange, segmented and zest julienned 250g/9oz double cream250g/9oz mascarpone cream 250g/9oz double cream 250g/9oz mascarpone cream Method To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour.To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces.To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates.For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest.