A delightful dessert combining meringue, caramel, bananas, and chocolate.
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Beat egg whites until soft peaks form.
Gradually add the sugar, beating until dissolved, approximately 10 minutes.
Mark a 25 cm circle on two pieces of baking paper and line 2 trays.
Divide the meringue mixture evenly into the two circles.
Bake at 100°C for 1½ hours. Allow to cool in the oven.
Place one meringue disc onto a serving plate.
Spread with half the Top 'n' Fill caramel.
Place 1 sliced banana evenly on the disc.
Spread with half the whipped cream.
Repeat the layers with the second meringue disc.
Finish with grated chocolate on top.
Ensure the egg whites are at room temperature for better volume.
Use a serrated knife to slice the bananas evenly.
How do I make a perfect meringue for Banoffee Pavlova?
To make a perfect meringue for your Banoffee Pavlova, start by beating 6 egg whites until soft peaks form. Gradually add 350g of caster sugar while continuing to beat for about 10 minutes until the sugar is fully dissolved and the mixture is glossy. Remember to bake at a low temperature of 100°C for 1½ hours and allow it to cool in the oven to prevent cracking.
Can I make Banoffee Pavlova gluten-free?
Yes, Banoffee Pavlova is naturally gluten-free since it primarily consists of egg whites, sugar, and cream. Just ensure that all your ingredients, especially the chocolate and caramel, are labeled gluten-free to maintain dietary compatibility.
What can I substitute for NESTLE Top 'n' Fill Caramel in Banoffee Pavlova?
If you don't have NESTLE Top 'n' Fill Caramel, you can substitute it with homemade caramel sauce or dulce de leche. Just make sure the consistency is similar so it spreads easily over the meringue layers.
How should I store leftover Banoffee Pavlova?
To store leftover Banoffee Pavlova, cover it loosely with plastic wrap and keep it in the refrigerator. It's best consumed within 1-2 days to maintain the texture of the meringue and the freshness of the cream and bananas.
What are some good pairing suggestions for Banoffee Pavlova?
Banoffee Pavlova pairs wonderfully with a cup of coffee or a dessert wine like Moscato. You can also serve it alongside fresh berries for a tart contrast to the sweetness of the dessert.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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