Banoffee Pavlova

    1 hour 50 mins

    Just like the title says - a delicious pavlova topped with banana slices, caramel sauce and whipped cream. The perfect combination of two very yummy desserts making one that will have you making it over and over again.

    11 people made this

    Serves: 8 

    • 1¼ cups caster sugar
    • 2 tsp cornflour
    • pinch of cream of tartar
    • 4 large egg whites (at room temperature)
    • pinch of salt
    • 4 drops of vanilla essence
    • 1 tsp white wine vinegar
    • 1 or 2 bananas
    • 150ml caramel sauce or topping
    • 300ml cream, whipped
    • Grated chocolate to decorate

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 82 C degrees.
    2. Line an oven tray with baking paper. Draw a 20cm circle on the paper.
    3. In a small cup or bowl, combine the sugar, cornflour and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking tray. Flatten the top and smooth the sides using a spatula.
    4. Place in the oven and immediately reduce the heat to 66 C degrees. Bake for 1 to 1½ hours, until a pale golden colour. Turn the oven off and leave the door slightly ajar with the pavlova inside until completely cooled.
    5. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

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