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Banoffee Pavlova recipe

36 ratings

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 hr 30 mins to cook
641 calories / serving
Vegetarian

Ingredients

4 egg whites
225g caster sugar
1tsp cornflour
397g caramel
3 bananas, peeled and sliced
284ml double cream
25g dark chocolate, grated

Each serving contains

Energy
2685kj
641kcal 32%
Fat
31g 44%
Saturates
19g 96%
Sugars
85g 94%
Salt
0.1g 2%

of the reference intake
Carbohydrate 89g Protein 3.5g Fibre 0.9g

Method

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.

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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.