Hazelnut Pavlovas with Roast Apples - Rest Less

Ingredients

• 3 egg whites
• 175g (6oz) golden caster sugar
• 1 tsp cornflour
• 100g (3½oz) blanched hazelnuts, toasted and ground
• 1 tsp white wine vinegar
• 6 small or 3 larger eating apples, halved
• 15g (½oz) unsalted butter
• 1 tbsp soft light-brown sugar
• 1 tbsp granulated sugar
• 250ml (9fl oz) double cream
• 2½ tbsp English apple brandy or French calvados
• 2½ tbsp soft light-brown sugar (or to taste)
• toasted hazelnuts, roughly chopped, to serve (optional)