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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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.