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Banana & dulce de leche pavlova cake
Banana & dulce de leche pavlova cake
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Prep Time:
110 minutes
Cook Time:
45 minutes
Total Time:
155 minutes
Banana and cream pavlova - a sophisticated twist on a classic Aussie dessert.
Ingredients:
  • 3 eggwhites
  • 165g caster sugar
  • 600ml thickened cream, whisked to soft peaks
  • 450g dulce de leche (see note)
  • 2 ripe bananas
  • 100g shaved dark chocolate
Instructions:
  • Preheat the oven to 120°C. Line a large baking tray with parchment paper and draw two 10cm x 25cm rectangles using a pencil on the paper.
  • In an electric mixer, whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar, one tablespoon at a time, whisking after each addition until stiff and glossy.
  • Utilizing the pencil markings as guides, evenly distribute the meringue on the baking paper to create 2 rectangular shapes.
  • Bake for 45 minutes until crisp, then cool completely in the oven with the door closed.
  • Split the cream evenly between two bowls and gently mix half of the dulce de leche into one of the bowls until swirled.
  • Assemble by placing a meringue on a serving platter. Add a layer of dulce de leche cream, then remaining dulce de leche, and sliced bananas on top. Place the remaining meringue on top to create a sandwich. Spread the remaining cream over the top, garnish with chocolate, and serve immediately.

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