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  • Banoffee pavlova recipe

Banoffee pavlova recipe

Posted on May 28th, 2021
by Matthew
Categories:
  • Recipes

Banoffee Pavlova recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • banoffee
  • Caramel
  • Dessert
  • meringue
  • pavlova

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Banoffee Pavlova recipe is a delightful twist on the classic pavlova dessert. With a crispy meringue shell, creamy caramel filling, and a generous topping of fresh bananas and whipped cream, it is a true showstopper. The combination of sweet and tangy flavors creates a perfect balance that will leave your taste buds wanting more. Whether you're hosting a dinner party or simply craving a special treat, this recipe is sure to impress.

Keywords: Banoffee, Pavlova, Meringue, Caramel, Dessert

Banoffee pavlova recipe details


By thesmartcookiecook.com
A recipe of Banoffee pavlova recipe. Read more below.
Banoffee pavlova recipe, recipe Rating: 4.5
Number of votes:102


Ingredients

200 g castor sugar
2 tsp cornstarch
1 pinch(es) cream of tartar
4 medium eggs, whites only
1 pinch(es) salt
1 tsp vanilla extract
1 tsp white wine vinegar
2  bananas, sliced
caramel frosting, see database
1 tbsp grated chocolate, for garnish
500 ml whipping cream, whipped

Instructions

Preheat the oven to 180°C. Line a baking sheet with parchment paper and trace an 20 cm circle onto the surface.

Stir together sugar, cornstarch, and cream of tartar.

In a separate bowl combine the egg whites, salt, vanilla, and vinegar and beat until soft peaks form.

Gradually sprinkle in the sugar mixture and continue to whip until stiff. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides.

Place in theoven and immediately reduce the heat to 120°C. Bake for 1.5 hours, until pale golden brown. Turn off the oven and leave the door ajar with the pavlova inside until completely cooled.

To serve, remove cooled pavlova from the oven, and turn onto a serving plate.

Top with slices of banana and cover banana with caramel frosting. Spread whipped cream on top and sprinkle with grated chocolate.

Preparation time:

ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Banoffee pavlova recipe

Recipe type: xarchivex

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  • banoffee
  • Caramel
  • Dessert
  • meringue
  • pavlova

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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