Heat the oven to 110C/90C fan/gas 1/4. Draw a 22cm circle on a sheet of baking parchment using a plate as a guide, then flip over onto a baking sheet. Beat the egg whites to soft peaks in a clean bowl using an electric whisk or in a stand mixer. Gradually add both of the sugars, 1-2 tbsp at a time, whisking continuously until the mixture is thick and glossy. Whisk in a pinch of salt, the vinegar and cornflour, then fold through the chopped pecans. Dollop the meringue into the centre of the circle, spreading it to the edge of the circle using a spatula or palette knife and creating a dip in the centre. Bake on the lower shelf of the oven for 2 hrs 30 mins-3 hrs, then turn off the oven and leave the meringue to cool inside for at least 6 hrs or overnight.

Line a baking sheet with baking parchment, brush with a little oil, then spread out the whole pecans on it. For the topping, tip the caster sugar and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns amber – do not stir, but swirl the pan occasionally. Tip the mixture over the pecans and leave to cool, then break the nuts into small pieces.

Heat the oven to 200C/180C fan/gas 6. Toss the apples with the lemon juice, cinnamon, brown sugar and maple syrup in a roasting tin and bake for 15-20 mins until tender. Leave to cool. Pour the baking juices into a pan and simmer for 3 mins until slightly reduced. Leave to cool slightly.

For the cream, beat the sugar, vanilla and cream together to soft peaks using an electric whisk, then fold through the yogurt. Spoon this over the pavlova, then top with the baked apples, praline and baking juices from the apples.