To make the caramel, put the sugar and water in a saucepan and place over low-medium heat. Stir occasionally until the sugar dissolves then increase the heat to high and cook until the sugar is a lovely brown hue. Remove from heat and add the butter and cream, be careful as mixture will spit. Whisk constantly to prevent any seizing. Add the tahini and any extra salt to taste. Set aside to cool slightly.

For the peaches, heat a barbecue or char grill pan to medium. Lightly toss peaches in brown sugar to roughly coat and grill until charred (1-2 minutes each side). Transfer to a plate to cool.

To assemble, transfer the slablova to a large serving plate. Combine the crème fraiche, cardamom and vanilla in a bowl then top pavlova with dollops of the crème fraiche mixture. Top with grilled peaches, candied orange slices and toasted almonds. Drizzle over tahini caramel and serve immediately with extra tahini caramel.

See Katrina Meynink's pavlova base recipe here.