Peanut butter and caramel mousse meringue cake

Ingredients

• 3 egg whites
• 1 cup (160g) icing (confectioners') sugar
• 3 tablespoons cornflour (cornstarch)
• 3/4 cup (100g) ground almonds
• 3 teaspoons powdered gelatine
• 2 tablespoons cold water
• 1/2 cup (140g) smooth peanut butter
• 1/2 cup (170g) canned caramel top 'n' full
• 1 cup (250ml) thickend (heavy) cream
• 1 1/2 cup (375ml) thick (double) cream
• 1 tablespoon icing (confectioners') sugar
• Peanut caramel sauce
• 1/2 cup (110g) caster (superfine) sugar
• 2 tablespoons water
• 1 cup (250ml) thickened (heavy) cream
• 1/3 cup (70g) smooth peanut butter
• 1/3 cup (45g) coarsley chopped roasted peanuts