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Hazelnut pavlova, chocolate and banana stack
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Create a decadent hazelnut pavlova with irresistible layers of chocolate and banana for a delightful dessert experience!
Ingredients:
  • 280g (2 cups) roasted hazelnuts, plus extra, to serve
  • 8 egg whites (see related article)
  • 440g (2 cups) caster sugar
  • 20.00 gm cornflour
  • 2 tsp white wine vinegar
  • 1.10 gm vanilla extract
  • 400g dark chocolate (70% cocoa solids)
  • 750ml (3 cups) thickened cream
  • 6 bananas
Instructions:
  • For the meringue: - Preheat the oven to 140C and position 3 shelves. - Prepare trays as per note. - Finely chop nuts in a food processor. - In an electric mixer, whip egg whites until stiff peaks form. Gradually add sugar and whisk until glossy. - Add cornflour, vinegar, and vanilla, whisking until just combined. - Remove the bowl from the mixer and gently fold in the nuts until mixed. - Spoon the meringue into mounds in the marked circles on the trays.
  • For baking the meringues: Spread the meringue over the marked circles using a palette knife or back of a spoon. Bake in the oven for 30 minutes. Switch tray positions by moving the bottom tray to the middle shelf, middle tray to the top shelf, and the top tray to the bottom shelf. Bake for another 30 minutes. Turn off the oven and prop the door open with a wooden spoon. Allow the meringues to sit in the oven for 1 hour. Remove from the oven and let them cool for 1 hour before serving.
  • Prepare the ganache: Divide the chocolate into pieces and combine with 300ml cream in a heatproof bowl. Find a saucepan that fits the bowl snugly. Fill the saucepan with water one-third full and heat over low-medium heat until it simmers gently. Place the bowl over the pan, ensuring it doesn't touch the water. Stir occasionally and cook for 8 minutes until the mixture is melted and smooth. Take the bowl off the pan and let it sit for 30 minutes until it thickens and cools.
  • Whisk the remaining 450ml cream to soft peaks with an electric mixer. Slice the bananas using claw and bridge techniques and halve the extra nuts. Place 1 meringue on a plate, spoon over one-third of the ganache, half of the cream, and top with half of the bananas.
  • Continue building the layers by adding another meringue, more ganache, the rest of the cream and bananas. Place the final meringue on top, pour over the remaining ganache, sprinkle with extra nuts, and refrigerate for 30 minutes before serving.

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