Individual Banoffee Pavlovas

Individual Banoffee Pavlovas

 

These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.

 

Individual Banoffee Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 tsp cornflour/cornstarch
  • ½ tsp white wine vinegar

  • For the cream topping
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)

  • For the banoffee topping
  • 90ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
  • 2 bananas

  • For the chocolate swirls
  • 55g (2 oz) plain/dark chocolate

  • Equipment
  • small disposable piping bag


  1. Method
  2. Preheat the oven to 140°C (275°F) (gas 1)

  3. To make the meringue, whisk the egg whites until they are stiff. Then gradually add the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.

  4. Place a piece of baking parchment on a large baking sheet and secure by dabbing a little of the meringue mixture in the corners. Use the meringue from the edge of the whisk to do this (a Mary Berry tip).

  5. Spoon four separate large spoonfuls onto the paper and flatten to make circles about 2.5cm (1 inch) thick.

  6. Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.

  7. Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.

  8. Whip the cream until it is thick, then gently spread over the meringues.

  9. Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel. Spoon over the cream layer.

  10. Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.

  11. They can be chilled for up to one hour. Any longer and the bananas will start to discolour.

Updated: November 18, 2017