date:Sep 17, 2013
he mixture is slightly thickened. Allow to cool.
7. Place almonds in a frypan over medium heat and sprinkle over the extra 2 tsp caster sugar. Cook, stirring, for 5 minutes or until golden and caramelised. Remove from heat and allow to cool.
8. To make the mascarpone cream, place mascarpone, cream and vanilla in a bowl and whisk until smooth and combined.
9. Place 1 meringue on a platter and top with one-third each of the cream, spiced pear and nuts, then drizzle with a little butterscotch sa