With whipped cream, caramel sauce, and banana slices, a cooked meringue is decorated. You will want to make this delightful mix of two really excellent sweets repeatedly!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup castor sugar or superfine sugar
- 2 teaspoons cornstarch
- 1 pinch cream of tartar
- 4 egg whites
- 1 pinch salt
- 1 dash vanilla extract
- 1 teaspoon white wine vinegar
- 2 small bananas, sliced
- 1 cup caramel ice cream topping
- 1 tablespoon grated semisweet chocolate, for garnish
- 2 cups sweetened whipped cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
- In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
- Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
- Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 209 mg |
| Sugars | 30 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is an exquisite dessert! It looks like huge work but is not. You can whip the cream, make the caramel sauce and the pavlova the day before serving. I used Chef John’s Caramel Sauce recipe (easy) because the commercial stuff is loaded with undesirable ingredients and omitted the chocolate. Be sure to use very very ripe bananas.
Everyone loved this! Even a child who is a very picky eater and hates bananas ate two helpings!
Duringmany trips to OZ I tried variations of ‘Pav’, but never anything like this…Considering serious serving this for Christmas!!!!
The best thing I have ever tasted. I left out the cream of tartar (it didn’t need it) and I did make my own caramel sauce (instead of the store bought) to which I added some Kentucky bourbon, and I made my own whipped cream so I could keep that part of it less sweet, since the caramel and bananas under it are so sweet. I think it would be great just as written, too. Everyone LOVED it. Spectacular!
My first attempt at either a meringue or pavlova. I followed the directions. My husband loves meringue and was not disappointed!! The only change I made was I made individual pavlovas in 2.5″ circles. I didn’t realize that they retain their shape. Next time, I would flatten the tops, I couldn’t bring myself to invert them, they were so pretty ( shaped like a Hershey’s kiss). So good! Thanks for the recipie!
I made this for a dinner party. It was a huge hit! I used a can of sweetened condensed milk (boiled in water for 3 hours to make a caramel). I had never tried making any type of meringue before but it came out great. I didn’t bother tracing a circle on the parchment paper, I just eye-balled it and it came out to be around 12″ around. Also, I baked it at about 200 degrees not 300, which I think would have cooked it too quickly. I didn’t have castor sugar so I just blended regular sugar in a food processor until fine. This came out super rich but my husband went back for seconds. Also, I tried making just a regular banoffee in a pie crust. It doesn’t compare. The pavlova MAKES the recipe. I will be making the more traditional fruit pavlova in my next attempt.
I’m so glad I chanced upon this recipe. Baked it for our Christmas dinner and it was a hit. I didn’t have caramel ice cream topping at the time and decided to make my own caramel syrup (sugar, butter and whipped cream) and liked it. Goes well with the sweetness of the meringue and the banana. Will be making this again!
This was yummy! As my family does not like bananas,I topped it with a thin layer of whipped cream and summer berries instead. Will be made again, a keeper!
this a was a great way to end our dinner tonight. would definately make this again but next time I am going to use lemon curd and fresh strawberries and blueberries. found the carmel sauce a little sweet, could be that I poured too much on
The pavlova tastes just like what my Irish aunt used to make when I was a kid! This was really unusual when I brought it to a party – got asked for the recipe a lot – I’ve made it twice in the last month already, and currently have eggs coming to room temp for another batch tonight!
I prefer pavlova with more fruit and less sugary adds like caramel from a jar and chocolate. Next time I would leave off the caramel altogether, or make my own from scratch.. too sweet from a jar. As a side note, regular white vinegar is just fine.. I’ve never used white wine vinegar and I’ve made dozens of Pavlova’s.
Excellent well worth the effort.
This has become a family favorite and is so easy. Great to make for company because it looks like you slaved all day! I have been making it for awhile with great success. Today I did not have a clean glass bowl, so used a plastic bowl. DO NOT TRY IT! When it says use metal or glass, it is true! So-I did have to switch over to a glass bowl to get my meringue stiff enough but it still turned out fine.
It was good, but a little too sweet for us-and I have a huge sweet tooth.
I forgot to turn the oven temperature down to 300 and I didn’t realize it until it had been in the oven for an hour. I turned the oven off immediately, cracked the door until cool, and it STILL came out great. Perfect color, crispy outside and soft inside. I used regular granulated sugar and it was great. Will definitely make again, but next time, I will make it when guests are over, this is way too much for just me and hub. So I will over eat, and my diet will be out the door for today!! I shall start again Monday morning! Thank the Lord for making each day a new beginning : )
I didn’t make the pavlova part of this recipe because I started making a different pavlova recipe on this site. But after it finished baking, and turned out the perfect light shade of brown with just the right texture, I changed my mind about doing the cream and berry topping like I had originally planned. I came across this recipe and had perfectly ripe bananas in my pantry and caramel sauce in the fridge. The only drawback – a daughter who hates bananas, but loves pavlova. So, the family took a vote, and bananas beat berries. I promised her that even she would like this with all of the caramel, cream and chocolate, she wouldn’t even taste the bananas. I served and she poked at it and then tasted it. Not much later, I was finishing my piece when I noticed her at the counter cutting herself another piece – yeah – it’s just that good that a banana hater will have seconds. Thank you for an easy and delicious recipe!
SWEET! A friend & I made this… tasty, definitely. We triple ‘dashed’ the vanilla (never too much vanilla), and did do room-temp whites (it does make a difference). We just blended regular sugar in a magic bullet – instantly superfine! The thicker of a round you mound, the better – next time I may make individual serving rounds… As for the caramel… since we had 2 hours’ free time, we made the caramel from scratch. I’m terrible with caramel, so I used a fairly fool-proof recipe. DELICIOUS and thick – you’ll have leftover caramel too, use it on banana pancakes or french toast tomorrow. SO much better than a jar of artificial topping. Not to sound hypocritical… but we overchurned the cream into butter so we used Cool Whip Light. It helped balance how heavy the caramel flavor was. It was indulgent, and hard to stop eating. Two thumbs up!
This was beyond awesome! The textures of this dessert totlly intrigued me as well as my dinner party guests! The crispy outer shell was melt away (literally) good, with such a yummy marshmallow center! I found out after the party that a girl who does not like bananas, ate it and really liked it!
light but super sweet. very good, but plan to cool for a long time so it doesn’t crack.
easy, tasty, 8 thumbs up from around the table. I set it in a large pie plate lined with foil, baked it 55 minutes and it was delicious. Also used room temperature eggs as they whip up better. The family is making many recommendations to alter the fillings for this. Looks like I will be buying alot of eggs-thanks Trishie-great recipe, going to try the Black Forest Pavlova next:)
I’m sorry; I can’t talk right now. I’m still dreaming about how delicious and beautiful this was . . . in all seriousness, though, this was amazing–everyone loved it. I made my own whipped cream because I hate Cool Whip, and I used milk chocolate because I prefer it. I also couldn’t find superfine sugar, so I used regular granulated. Other than that, I followed the recipe exactly with no problems. Wonderful! Thank you!