1/4 cup sugar
3 teaspoon water
8 egg whites
1 cup caster sugar
1/2 cup sugar
this desert is best made a day ahead so it soaks up all the caramel
1. combine 1/4 cup sugar and water and cook until golden pour toffee into a 24cm savarin pan (tin with a hole in the middle)hold with a tea towel and cat pan with toffee
2.Beat egg white into soft peaks and gradually add caster sugar beat for 10 minute or until sugar disolved
3. place extra sugar into saucepan over high heat until turns to golden toffee. while mixer is operatingpour in toffee into meringue mixture
4. spread meringue into savarin pan .place pan into a baking dish with enough boiling water to come halfway up a side of savarin pan.
5. bake in a slow oven for about 3o to 60 minutes or until light golden brown and firm to touch. remove pan from water at room temperature for about 4 hours cover and refrigerate over night .
6. turn out of pan to serve