Banoffee Pavlova
Ingredients
- superfine sugar (1 cup)
- cornstarch (2 teaspoons)
- cream of tartar (1 pinch)
- egg whites (4 )
- white wine vinegar (1 teaspoon)
- salt (1 pinch)
- vanilla extract (1 dash)
- bananas (2 small)
- caramel ice cream topping (1 cup)
- sweetened whipped cream (2 cups)
- semisweet chocolate (1 tablespoon)
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 with an electric mixer in a separate glass or metal bowl until soft peaks form. Gradually sprinkle in the sugar mixture; continue to beat until shiny and stiff peaks form. Mound the meringue into the traced circle on the prepared baking sheet. Flatten the top; smooth the sides using a metal spatula.
- Place in the preheated oven and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1.5 hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled.
- Transfer cooled pavlova to a serving plate just before ready to serve; top with banana slices. Drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 278
- fat: 4 g
- sats: 2 g
- carbs: 61 g
- fibre: 1 g
- protein: 3 g
- salt: 0.209 g