Banoffee Pavlova
Ingredients
- 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
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Instructions
- 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 in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.
- Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.
- Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.
Source
Original recipe: View Original