Banoffee Pavlova
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serves:
8
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yield:
1 pavlova
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ready in:
1 hour 50 mins
(20 mins
Prep
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1 hour 30 mins
Cook)
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.
Recipe provided by:
Allrecipes
ingredients
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225g (8 oz) caster sugar
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2 tsp cornflour
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pinch of cream of tartar
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4 large egg whites (at room temperature)
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pinch of salt
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4 drops of vanilla extract
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1 tsp white wine vinegar
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1 or 2 bananas
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150g (5 oz) toffee or caramel sauce (Merchant Gourmet is a good one)
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300ml (1/2 pint) double cream, whipped
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Grated chocolate to decorate
preparation method
- Pre heat oven to 180 degrees C/gas mark 4.
- Line baking tray with greaseproof paper. Draw an 15cm/8 inch circle on the paper.
- In a small cup or bowl, stir together 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 sheet. Flatten the top and smooth the sides using a metal spatula.
- Place in the preheated oven, and immediately reduce the heat to 150 degrees C / gas mark 2. Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
- 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.