Banoffee pavlova recipe

Banoffee Pavlova recipe

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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

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