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Posted July 6, 2016 by Sam in Recipes
 
 

Easy Banoffee Pavlova


Banoffee pavlova close

An easy pudding to satisfy that sweet tooth! I usually have a can or jar of caramel in the cupboard as well as double cream in the fridge and having chickens means eggs are always on hand too. Perfect, add bananas and we’re on our way! 🙂

Banoffee Pavlova (print)

Ingredients

Meringue

3 egg whites (at room temperature)

165g caster sugar

Topping and decoration

300ml double cream

1 can or jar of dulce de leche or caramel

1-2 bananas

25g grated dark chocolate or some chocolate curls or sprinkles to decorate

Preheat the oven to 140°C, 120°C Fan, GM1

Line a baking tray with parchment or a magic reuseable liner

Meringue

Place the egg whites in to the bowl of your mixer. Whisk the egg whites until fluffy and increased in volume. They should hold their shape.  Set the mixer running on medium and add the sugar about a tablespoon at a time, making sure it all gets well mixed. Once it’s all in the bowl give a faster whisk until it’s all light and fluffy. Don’t over beat as the mixture will split and go runny.

Spoon the meringue mixture on to a baking tray lined with a magic liner or parchment paper. Make a rough circle shape approximately 20 cm in diameter (8”). You can make it have peaks by lifting the spoon if you wish or make the outer edge deeper to create a dip for more filling in the centre. Bake for about an hour. I prefer to place mine on a lower level in the oven as my oven temperature varies, you want it to dry out rather then cook, so you end with a crunchy outer and chewy centre. The meringue surface will be crisp and just starting to colour. Once it’s cooked turn the oven off and leave the meringue inside until the oven is completely cool. You can make a few days ahead and store in an airtight container.

Topping and decoration

Place the meringue on a serving plate or tray. Whip the double cream until thick. Spread about ¾ of the caramel across the surface, you can drizzle or pipe if you find it is cracking the meringue by spreading it. Slice the banana and dot across the top. Then dollop cream on top of this. Drizzle with more caramel and sprinkle with chocolate to decorate. Slice and enjoy!  Best assembled on the day of serving.

banoffee pavlova

To help get a lovely fluffy result with your egg whites make sure your bowl is very clean by wiping it with a little lemon juice before starting, this will help remove any grease or detergent left behind.

Banoffee pavlova slice