Banoffee Pavlova

Cook Time 5 hours

Servings 8


Brown sugar meringue
1 cup caster sugar
½ cup brown sugar
3 tsp cornflour
1 tsp salt flakes
6 egg whites
1 tsp white vinegar

500ml thickened cream
200ml crème fraiche
3 bananas
⅓ cup caster sugar
½ cup roasted peanuts, chopped
½ cup Bonne Maman caramel
3 tbsp milk
75g dark (70%) chocolate, chopped
100g honeycomb, chopped


Preheat the oven to 150°C fan forced. 

For the meringue, combine the dry ingredients in the bowl of a stand mixer then add the egg whites and vinegar. Using a whisk attachment, beat on medium-high speed for 10-15 minutes until thick and pale. 

Line a large tray with baking paper and mark a 20cm circle on the paper. Spoon the meringue mixture into the centre of the circle template, and smooth the surface using a small palette knife to shape into a round. Using the back of a teaspoon, run it up the edges to create a ridged pattern all the way around.

Place in oven and reduce temperature to 100°C fan forced. Bake for 1 hour or until outside is crisp and dry. Turn off the heat but leave meringue in the oven with the door ajar for at least three hours or until cooled completely.

For the bruléed bananas, peel two bananas and halve them lengthways then place on a tray lined with foil. Scatter over the caster sugar then use a blowtorch to scorch the tops. Set aside to cool. 

Whisk the milk into the caramel to thin it out into a sauce consistency. Combine the cream and crème fraiche in a bowl and whisk until soft peaks form. 

Slice the remaining banana and layer on top of the pavlova. Scatter over half of the peanuts then spoon over the cream mixture. Top with the caramel sauce then add the bruléed bananas. Scatter over the chocolate and honeycomb to finish.


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