Gingerbread pavlova stack

Pavlova

• 330 g white sugar
• 250 g egg whites (approx. 8 egg whites), room temperature
• 1 pinch cream of tartar
• 1 tsp white vinegar
• 1 tsp natural vanilla extract
• 2 tbsp cornflour
• 2 tsp ground ginger

Toffee syrup

• 80 g unsalted butter, cut into pieces
• 130 g double cream
• 100 g brown sugar

Mascarpone cream

• 100 g gingerbread biscuits, or gingernut biscuits
• 350 g pouring (whipping) cream
• 250 g mascarpone cheese
• 1 - 2 tsp ground ginger
• 2 bananas, peeled and cut into slices, for garnishing
• 2 nectarines, stones removed and cut into slices, for garnishing (opsional)