Banoffee Pavlova recipe
Banoffee pie meets Pavlova in this delicious dessert. Finished with a caramel drizzle and topped with pillowy cream and slices of banana, it is sure to impress.
See method- Serves 6
- 35 mins to prepare and 1 hour 30 mins to cook
- 641 calories / serving
Ingredients
- 4 egg whites
- 225g caster sugar
- 1tsp cornflour
- 397g caramel
- 3 bananas, peeled and sliced
- 284ml double cream
- 25g dark chocolate, grated
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Shop ingredientsEach serving contains
- Energy
- 2685kJ 641.0kcal
- Fat
- 31g
- Saturates
- 19g
- Salt
- 0.1g
- Sugars
- 85g
of the Reference intake
Carbohydrate 89.0gProtein 3.5gFibre 0.9g
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- Preheat the oven to 180°C (350°F), gas mark 4.
- Cover a baking sheet with nonstick baking paper. Whisk the egg whites until they are just stiff. Gradually add the sugar, a little at a time, whisking well after each addition. Continue until all the sugar is incorporated. Whisk for another 1-2 minutes until the meringue is stiff and glossy. Whisk in the cornflour. Spoon the mixture into a circle on the baking paper, making a slight dip in the middle. Place the baking sheet in the oven and immediately reduce the temperature to 130°C (250°F) Gas mark 1/2, and cook for 1 1/2 hours.
- Turn the oven off and leave the meringue inside until the oven is cool. Peel the pavlova off the baking paper and place onto a serving plate.
- Beat the caramel to soften it and then spread over the Pavlova. Top with the slices of banana.
- Whisk the double cream until soft peaks form and then spoon over the bananas. Finish off with a sprinkling of grated chocolate.
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