Banoffee Pavlova

asian european filipino french dessert main sweet sour bitter savory umami hard fast

Prep

23 min

Cook

53 min

Total

76 min

Ingredients (11)

1 cup superfine (castor) sugar g

2 teaspoons cornstarch g

1 pinch cream of tartar g

4 egg whites g

1 teaspoon white wine vinegar g

1 pinch salt g

1 dash vanilla extract g

2 small bananas, sliced g

1 cup caramel ice cream topping g

2 cups sweetened whipped cream g

1 tablespoon grated semisweet chocolate, for garnish g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil; trace an 8-inch circle onto the surface.

Whisk sugar, cornstarch, and cream of tartar together in a small bowl. Beat egg whites, vinegar, salt, and vanilla together in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.

Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.

Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.