Mix the egg whites and salt in a bowl until fluffy.

Star adding the sugar, spoon by spoon, mixing well after each addition. Continue mixing for a few minutes until the meringue is thick, stiff and glossy.

Stir in the vinegar, cornstarch and vanilla.

Line a baking tray with parchment paper then drop 2-3 tablespoons of meringue on the tray to form small nests.

Bake in the preheated oven at 100C for 1 hour then turn the oven off and let them cool down in the oven.

Bring the cream to the boiling point in a small saucepan.

Remove from heat and stir in the butterscotch chips. Mix until melted and smooth then place aside.

Combine the wine, water, sugar and spices in a deep saucepan.

Pour a few cups of water in a bowl and add 2-3 lemon slices. Carefully peel the pears and core them then drop them in the lemon water to prevent browning.

When the wine mixture begins to boil, drop the pears in.

Cover the pears with a lid made of baking paper (a round sheet of baking paper placed on the surface of the water) and cook for 30 minutes on low flame. Turn the heat off and allow the pears to cool down in the syrup.

Place a pavlova nest on a plate. Cover the meringue nest with dollops of whipped cream then drizzle with the caramel sauce.

Place a pear on top and decorate with spun sugar and chocolate flakes or shavings. Enjoy!