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Chocolate ripple pavlova with caramel bananas
Chocolate ripple pavlova with caramel bananas
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Modern twist on banoffee pie: choc ripple pav with caramel bananas.
Ingredients:
  • 6 Free Range Egg whites
  • 1.25 gm cream of tartar
  • 330g caster sugar
  • 10.00 gm cornflour
  • 50g Belgian 70% Dark Chocolate, melted
  • 20g butter
  • 8.00 gm brown sugar
  • 4 small lady finger bananas, halved
  • 300ml thickened cream
  • 60ml caramel topping
  • 45g macadamia
Instructions:
  • Preheat oven to 100°C and line a baking tray with parchment paper. In a clean, dry bowl, use an electric mixer to whip the egg whites and cream of tartar until stiff peaks form. Gradually add caster sugar, one tablespoon at a time, beating well after each addition until sugar dissolves and mixture is shiny. Stir in cornflour.
  • - Drizzle half of the chocolate over the meringue mixture in the bowl. - Use a large metal spoon to drop dollops of the mixture onto the lined tray. - Drizzle the remaining chocolate on top. - Use a palette knife to shape and marble the pavlova gently. - Bake for 1 1/2 hours or until dry to the touch. - Turn off the oven and leave the pavlova inside, door ajar, for 2 hours to cool completely.
  • In a large frying pan over medium-high heat, melt butter until sizzling. Sprinkle in brown sugar and place the banana halves, cut-side down. Sauté for 2 minutes, or until the banana is golden and caramelized. Remove from heat and transfer to a plate to cool before enjoying.
  • Transfer the pavlova to a serving plate. Using an electric mixer, whip the cream in a bowl until soft peaks form. Spread the whipped cream over the pavlova. Arrange banana slices on top. Drizzle with caramel sauce and sprinkle with chopped macadamia nuts.

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