Heat a small saucepan over medium heat and melt vegan butter.

Add cream, silan and sugar. Bring to a boil. Cook, stirring constantly, for three minutes or until thickened. Serve over pavlovas.

Heat oven to 200 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Place the egg whites, sugar and salt in a heatproof bowl of a stand mixer and set over a saucepan of simmering water making sure the bottom doesn’t touch the water. Whisk constantly until the sugar is completely dissolved, about three minutes.

Transfer to a stand mixer fitted with the whisk attachment and beat on medium high speed until stiff peaks form, about six minutes. Mix in the vanilla. Dollop spoonfuls into 12 equal piles and make a little dent to hold the sauce.

Bake for two hours. Turn off the oven and leave until cool. To serve, top pavlova with silan toffee sauce, grated pistachio and flaky salt.

Store pavolvas in an airtight container for up to two days. Store the sauce, covered, in the fridge for one week. It won’t last that long.