Preheat the oven to 220°C/200°C fan/gas mark 7.

Tip the hazelnuts, both for the pavlova(s) and the topping, onto a baking tray and roast for 8–10 minutes until golden.

Remove from the oven, cool slightly, then roughly chop and set aside to cool completely.

Reduce the oven temperature to 140°C/120°C fan/gas mark 1.

If you are making a large pavlova, line 1 baking tray with baking parchment. If you are making individual pavlovas, line 2.

For the pavlova(s), put the egg whites in the scrupulously clean bowl of a freestanding mixer and whisk to soft peaks.

Mix the sugars together and add to the egg whites, a spoonful at a time, whisking all the while.

Whisk for a minute or two more until the sugar dissolves.

Use a spatula to gently fold in the vinegar and cornflour.

Once combined, add 40g of the chopped hazelnuts and fold in gently.

For individual pavlovas, spoon 8 circles of the meringue mixture onto the 2 lined baking trays, making a little divot in the middle of each meringue.

Bake for 30 minutes, then turn the oven off, but leave the pavlovas in the oven for another 30 minutes.

For 1 large pavlova, spoon all the meringue mixture onto the lined baking tray and smooth into a fat circle roughly 20cm in diameter.

Bake for 1½ hours, then turn the oven off and leave the pavlova inside until both it and the oven are cool.

Peel, core and slice the apples into eighths. Toss the wedges in the lemon juice.

Melt the butter in a large frying pan over a medium-high heat. Add the apple wedges and fry for 5–6 minutes until golden brown on one side.

Flip the apples over, sprinkle over the golden caster sugar, reduce the heat and fry for a further 5 minutes.

Stir everything together gently to coat the apples and disperse any last grains of sugar, then tip into a heatproof bowl and set aside.

Pour the cream into a large bowl and add 3 tablespoons of the Kingston Black Apple aperitif. Whip the cream until thick.

Sift in the icing sugar, add the remaining Kingston Black and whisk until it forms soft peaks.

To serve, spoon a lavish pillow of cream onto the pavlova(s), then arrange the apple wedges on top, making sure plenty of butterscotch sauce runs down the side of the pavlova(s).

Sprinkle with the remaining chopped hazelnuts and serve.