Banoffee Pavlova Recipe: A Delicious Dessert Mashup

Ingredients

• 1 cup castor sugar or superfine sugar
• 2 teaspoons cornstarch
• 1 pinch cream of tartar
• 4 egg whites
• 1 teaspoon white wine vinegar
• 1 pinch salt
• 1 dash vanilla extract
• 2 small bananas, sliced
• 1 cup caramel ice cream topping
• 2 cups sweetened whipped cream
• 1 tablespoon grated semisweet chocolate, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or foil; trace an 8-inch circle on the surface to guide your meringue.
2. In a small bowl, whisk together sugar, cornstarch, and cream of tartar. In a separate, clean glass or metal bowl, use an electric mixer to beat egg whites, vinegar, salt, and vanilla until soft peaks appear. Gradually add the sugar mixture while continuing to beat until stiff, shiny peaks form. Spoon the meringue into the traced circle on your prepared baking sheet, flattening the top and smoothing the sides with a spatula.
3. Place the baking sheet into the preheated oven, and immediately reduce the temperature to 300°F (150°C). Bake for 1 to 1 ½ hours, or until the meringue is a pale golden brown. Turn off the oven and leave the door slightly open, allowing the pavlova to cool completely inside for about 1 hour.
4. Carefully transfer the cooled pavlova to a serving plate. Just before serving, arrange banana slices on top and drizzle generously with caramel sauce. Finish with a dollop of whipped cream and a sprinkle of chocolate for the perfect banoffee pavlova.

Nutrition

• Calories: 278 kcal
• Fat Content: 4 g
• Fiber Content: 1 g
• Sugar Content: 30 g
• Sodium Content: 209 mg
• Protein Content: 3 g
• Cholesterol Content: 12 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g