1/2 cup (170g) can caramel top 'n' fill (caramel condensed milk can be used as substitute)
1 cup (250ml) thickend (heavy) cream
1 1/2 cup (375ml) double cream
1 tablespoon dutch-processed cocoa
Peanut caramel sauce
1/2 cup (110g) caster sugar (superfine sugar)
2 tablespoon water
1 cup (250ml) thickened cream
1/3 cup (70g) smooth peanut butter
1/3 cup (45g) coarsely chopped roasted peanuts
Caramel and peanut butter mousse meringue cake
Preheat oven to 160°C/325°F. Lock the base in two 22cm (9-inch) springform pans upside down; grease, then line the base and side with baking paper.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sifted icing sugar, beating until thick and glossy. Beat in cornflour and ground almonds until well combined. Divide mixture between pans, smooth surface with a palette knife.
Bake meringues for 40 minutes, swapping pans from top to bottom halfway through cooking time, or until crisp and dry. Cool in oven with door ajar.
Meanwhile, make peanut caramel sauce. Stir sugar and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Cook 10 minutes without stirring or until mixture becomes a golden brown caramel.
Remove pan from heat and carefully add cream as the mixture will splutter. Return pan to heat, stir until smooth, then stir in peanut butter and peanuts. Cool.
To make mousse: sprinkle gelatine over the water in a small bowl and let stand for 5 minutes. Whisk peanut butter, caramel top 'n' fill and thickened cream in a small saucepan over low heat until well combined. Increase heat to medium and bring to the boil.
Remove from heat, stir in gelatine mixture until dissolved. Transfer to a medium bowl, cool. Whisk thick cream just until soft peaks form, fold into peanut butter mixture.
Spoon mousse on one meringue in pan. Remove second meringue from pan, place on top of mousse. Refrigerate for 2 hours or until set.
Before serving, dust cake with cocoa. Serve topped with peanut caramel sauce.