Banoffee pavlova

Name: Banoffee pavlova
Prep time: 4 h 45 min
Cook time: 1 h
Total time: 5 h 45 min
Yield: Serves 8
Ingredients: 4 egg whites; 1 tsp cornflour (cornstarch); 225 g/8 oz/generous 1 cup caster (superfine) sugar; 1 tsp lemon juice; 1 tsp cornflour (cornstarch); 150 g/5½ oz digestive biscuits (Graham Crackers), coarsely crumbled; 150 g/5½ oz digestive biscuits (Graham Crackers), coarsely crumbled; 2 tsp vanilla bean paste; 200 g/7 oz/1 cup caster (superfine) sugar; 1 medium–large banana; 4 tbsp double (heavy) cream; 2 tbsp dark chocolate shavings, to decorate; 200 ml/7 fl oz/generous ¾ cup double (heavy) cream; 2 bananas, sliced

Preparation info

Difficulty
Easy
Ready in
6 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

Oh, hello! When a banoffee pie meets a pavlova (my two all-time favourite desserts), you get the most unbelievable and irresistible end result. Crisp meringue speckled with crushed digestive biscuits, rich banana-flavoured caramel, fluffy cream, more bananas, more crushed digestives, chocolate shavings and more banana caramel. Heavenly.

Ingredients

For the meringue

4 egg whites
225 g/8 oz/generous 1 cup</

Dessert
Vegetarian

Method

Heat the oven to 150°C/130°C fan/300°F/gas 2. Draw a 23cm/9 inch circle as a template on a sheet of baking parchment and place upside down on a large baking tray.

To make the meringue, whisk the egg whites to stiff peaks in a large bowl using an electric whisk. Mix together the sugar and cornflour, and then gradually whisk into the egg whites along with the lemon juice. Continue to whis