Banoffee Pavlova Recipe

Prep Time::20 mins

Cook Time:: 1 hr

Additional Time:: 1 hr

Total Time:: 2 hrs 20 mins

Servings::8

Ingredients

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Original recipe (1X) yields 8 servings

1 cup superfine (castor) sugar

2 teaspoons cornstarch

1 pinch cream of tartar

4 egg whites

1 teaspoon white wine vinegar

1 pinch salt

1 dash vanilla extract

2 small bananas, sliced

1 cup caramel ice cream topping

2 cups sweetened whipped cream

1 tablespoon grated semisweet chocolate, for garnish

Directions

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 with an electric mixer in a separate glass or metal bowl until soft peaks form. Gradually sprinkle in sugar mixture; continue to beat until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet. Flatten top; smooth sides using a metal spatula.

Place in the preheated oven and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 1/2 hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled.

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

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