Preheat the oven to 180c /gas mark 4. Beat the egg whites and salt until you get satin peaks. Beat in the sugar a little at a time until the meringue is shiny and stiff. Sprinkle over the cornflour and vinegar and fold in lightly.

Mound onto a baking sheet lined with parchment paper in a round shape. Put in the oven and immediately drop the heat too 150c /gas mark 2. Cook for 30-35 minutes then turn off the oven leaving the pavlova inside to cool completely. When completely cool, put on a pretty plate or cake stand.

Popping the oven back up to 160c / gas mark 3, slice one of the Bramley apples into largeish segments and bake on a baking sheet lined with paper. Sprinkle with a scant amount of sugar and cinnamon (I actually use a ready made grinder filled with sugar crystals and cinnamon stick pieces). Bake the apple for 10-15 minutes until cooked through but not breaking down. Watch the baked apple slices like a hawk as they'll suddenly disintegrate if you forget about them. When cooked lightly, set aside to cool.

For the quark topping, melt the white chocolate in a double boiler (or gently in the microwave) and when smooth beat in the quark and set aside to cool.

Meanwhile stew the apple slices in a medium saucepan with just 2 tbsp water and the lid on. As the apple cooks, give it a stir to break down. Take care it doesn't catch but actually a tiny bit of caramelising on the pan base adds a good colour. Just don't over do it. Set aside to cool.

When the pavlova base and toppings are all cooled down, slather the quark white chocolate mix on top of the pavlova base then spoon over the apple puree. Fill any gaps with cooked apple slices.

Finally drizzle over the dulce de leche (I squeezed mine out of a small piping bag but you can use a plastic bag with a hole in the corner). Add a final sprinkle of sugar and cinnamon.

Serve with more quark alongside.