This decadent caramel and banana pavlova is the combination of two classic desserts.
Ingredients
- 3 egg whites
- 155g (3/4 cup, firmly packed) brown sugar
- 300ml ctn double cream
- 3 bananas, thinly sliced
- 2 tablespoons chopped roasted unsalted peanuts
- Icing sugar, to dust
Salted caramel sauce
- 140g (2/3 cup) caster sugar
- 50g unsalted butter, chopped
- 185ml (3/4 cup) thickened cream
- 1 teaspoon sea salt flakes
Method
- Step 1Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Draw six 10cm discs on paper and turn the paper ink-side down.
- Step 2Use an electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the mixture among the discs. Use the back of a spoon to make an indent in the centre of each meringue. Bake for 1 1/4 hours or until crisp and dry. Turn off oven. Leave the meringues in oven, with the door ajar, to cool completely.
- Step 3To make the salted caramel sauce, heat a non-stick frying pan over medium heat. Add the sugar and cook, stirring, for 3 minutes or until sugar dissolves and is dark golden. Add the butter, cream and salt. Reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until smooth. Set aside to cool slightly.
- Step 4Divide the meringues among serving plates. Top with double cream, banana and salted caramel sauce and sprinkle with the peanuts. Dust with icing sugar.
- Vegetarian
Nutrition
2794 kj
Energy
45g
Fat Total
28g
Saturated Fat
5g
Protein
440.74mg
Sodium
58g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Chris Jones
- Publication: Australian Good Taste
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