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Pavlova is a versatile dessert that's easy to make and allows endless topping possibilities. This recipe features mini pavlovas topped with fresh bananas, chocolate chips, and a drizzle of homemade caramel sauce. The pavlova base is light and airy, while the caramel adds a rich, buttery sweetness. The whipped cream filling and fresh bananas create a delightful balance of textures and flavors.
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Preheat the oven to 350°F (175°C).
Whisk together granulated sugar and cornstarch in a small bowl. Set aside.
Beat the egg whites in a large clean mixing bowl until frothy using a whisk attachment or handheld electric mixer.
Add salt and continue beating on medium-high speed.
Gradually add the sugar and cornstarch mixture one tablespoon at a time while the mixer is running on medium-high speed. Increase the speed to high and beat until hard peaks form, and the mixture looks smooth and shiny.
Gently fold in vanilla extract and white vinegar using a spatula.
Spoon the batter into 8 rounds on prepared baking sheets, making a shallow well in the center of each round.
Place the baking sheets in the oven and immediately reduce the oven temperature to 300°F (150°C). Bake for 30 minutes.
Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a wooden spoon until the sugar turns into a thick brown, amber-colored liquid.
Once the sugar is completely melted, stir in the butter until melted and combined.
Slowly pour in the heavy cream while stirring constantly. After all the cream is added, stop stirring and allow the mixture to boil for 1 minute.
Remove from heat and stir in the salt.
Fill the pavlova bases with whipped cream filling.
Top with fresh bananas, chocolate chips, and a drizzle of homemade caramel sauce.
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Ensure your mixing bowl is clean and dry before beating the egg whites to achieve the best peaks.
Use room temperature eggs for easier whipping.
Make the caramel sauce ahead of time and store it in an airtight container for convenience.
Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce if you prefer or are short on time.
How do I know when the pavlova is done baking?
The pavlova should be crisp on the outside and slightly soft on the inside. It should not be browned.
Can I use other fruits for topping?
Absolutely! You can use any fruits like berries, kiwi, or mango as toppings.
How long can I store the pavlova bases?
You can store the pavlova bases in an airtight container for up to 2 days.
What if my caramel sauce hardens?
If your caramel sauce hardens, gently reheat it over low heat while stirring until it becomes smooth again.
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